What you need
250g CADBURY Baking White Chocolate Melts
½ cup pure cream
125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla
2 eggs, lightly beaten
1cup SR flour
½ cup flour
½ cup milk
80g CADBURY Baking White Chocolate, chopped
Food colouring, for decorating
Christmas cake sprinkles, for decorating
Silver cachous, for decoration
1. MELT together the chocolate and cream in a bowl over gently simmering water, stirring occasionally, until smooth. Stand ganache at room temperature for 2 hours before refrigerating until firm enough to spread.
2. CREAM together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Add the sifted flours and milk and stir until combined. Fold through the chocolate. Spoon the mixture into 12 x 1/3 cup capacity paper lined muffins pans.
3. BAKE in a moderate oven 180OC for 20 minutes or until cooked when tested. Stand 10 minutes before turning out onto a wire rack. Cool.
4. LIGHTLY beat the ganache with a metal spoon to thicken slightly then spread a little over the top of each cake. Divide the remaining ganache into separate bowls and colour as desired. Decorate cakes by piping with coloured ganache and sprinkling with cake sprinkles and cachous. Refrigerate until the ganache is just firm. Use as required.
Decorate these little cakes and serve at a Christmas get together or use as place cards at a Christmas meal.