Baking

Ingredients
  • 8 tablespons chocolate hazelnut spread or ½ quantity Chocolate Fudge Frosting (see page 18)
  • 12 Vanilla or Chocolate Cupcakes (see page 22)
  • 200 g (7 oz) green ready-to-roll icing
  • icing sugar, for dusting
  • 75 g (3 oz) white ready-to-roll icing
  • 12 foil-wrapped chocolate golf balls
Directions

Beat the chocolate spread or frosting to soften it slightly, then spread it over the tops of the cooled cakes using a small palette knife.

Knead the green icing on a work surface lightly dusted with icing sugar. Roll out thinly and cut out 12 rounds using a 5 cm (2 inch) cookie cutter. Place a green round on top of each cake.

Shape 12 small golf tees from the white ready-to-roll icing. Lay one on top of each cake, securing with a dampened paintbrush. Press a foil-wrapped chocolate golf ball into the icing, alongside the tee, to finish.

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