Ingredients
1kg
Chocolate Genoese Cake
400ml
Water
Green sugar paste leaves/Green fondant icing
Redcurrants or Cranberries
Method
Place cake mix into mixer, add water and oil and mix for 1 minute on 1st
speed.
Scrape down and mix for 4 minutes on 2nd speed, followed by 1 minute on
1st speed.
Deposit 35g of batter into cupcake cases and bake at 185°C (370°F) for 25
minutes.
Once cool, heat 5th Avenue™ White Icing to 45°C and decorate according to
picture.
