Marzipan cakes and cake confectionery à la Didi

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 250 g flour
• ½ pack of baking powder
• 1 bottle of bitter almond flavor
• 2 m.-sized eggs
• 365 g marzipan paste
• 100 ml milk
• some butter for the molds
• n. B. Chocolate coating, white
• n. B. Chocolate coating, dark

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

You will need a 24-inch silicone daisy mold, two mini Bundt cake molds, each 10 cm in diameter, and twelve silicone Bundt cake molds, each 3 cm in diameter. Melt the butter. Mix the sugar with the vanilla sugar. Mix the flour with the baking powder. Cream the butter with the sugar and the bitter almond flavoring until light and fluffy. Add the eggs and continue beating until light and fluffy. Add the marzipan mixture and stir in. Add the flour a tablespoon at a time and thin with milk. Stir until the dough is smooth and difficult to tear off the spoon. Butter only the mini Bundt cake molds. Fill each of the molds halfway with the batter. Bake for 45 minutes at 165°C using top/bottom heat and fan/convection oven, depending on the oven. Important: Do the skewer test. Melt the white and dark chocolate coating in a double boiler or microwave at low wattage (be careful not to burn the coating when using a microwave). Decorate the cake, cupcakes, and confectionery as desired. The picture shows the daisy-shaped cake. Pictures of the cupcakes and confectionery follow in the SfS instructions.