Ingredients
Cake
- 100g self-raising flour
- 50g Muscovado sugar (or brown sugar)
- 50g unsalted butter (melted)
- 2 tbsp milk
- 1 egg
- 1 orange
- 50g raisins
- 50g margarine
- 120g icing sugar
Icing
- 150g plain chocolate
- 2 tbsp vegetable oil
- small quantity of fondant icing (ready ice) – around 100g
- red and green icing writing
Utensils
- 5″ cake tin
- cocktail sticks
- rolling pin
- polystyrene or oasis
Method
1. Preheat the oven to gas 5, 190C, fan 170C
2. Mix the flour and sugar in a large mixing bowl. Whisk the melted butter, milk and egg together. Fold into the flour mixture. Add the grated zest of the orange and the raisins. Stir until combined.
3. Line a 5″ tin with greaseproof paper, add the mixture and cook in the over for 25 to 30 mins or until a skewer comes out clean.
4. Whilst the cake is cooking, make some butter cream icing by combining the icing sugar, margarine and juice from half the orange. Set aside in the fridge.
5. Allow the cake to cool on a rack then put in a food processor and whizz up to fine breadcrumbs (or cakecrumbs). Add the butter cream icing bit by bit until the mixture starts to stick together.
6. Make up into balls (about the same size as a lollipop), arrange on a baking tray and put in the fridge for at least half an hour to set.
7. Roll out the fondant icing on a worktop lightly dusted with icing sugar. Cut out irregular rounds (about the size of a 5p coin) which will be used to top the balls later.
8. Melt the chocolate in a bowl, add vegetable oil and stir until well combined.
9. Using cocktail sticks, dip the end of the stick in the chocolate, then into a ball. Dip the ball in the melted chocolate and use a spoon to make sure the ball is completely covered.
10. Stand your ball on a stick in some polystyrene or an oasis (used for flower arranging). Place your white fondant irregular round on top and decorate with green and red icing writing to make it look like a holly leaf.
11. Repeat until you have done all your balls.
