Peppermint Tart Mini Cake

By Foodies of South Africa · 120 min

Ingredients

Instructions

1. Preheat the oven to 180°C. Line a 35 x 25 cm baking tray with baking paper, letting it rise up the sides.
2. Beat 1 cup of the butter with an electric beater until soft and smooth. Add the white sugar and beat until light and fluffy, about 5 minutes.
3. Add the eggs one at a time, beating well after each. Beat in the vanilla essence.
4. Mix the flour, baking powder and salt in a separate bowl with a fork. Add to the butter mixture and beat on medium speed until just combined. Add the milk and mix until just combined.
5. Spread the batter evenly in the lined tray. Bake for 30 minutes, until a skewer inserted in the centre comes out clean.
6. Cool in the tray for 10 minutes, then transfer to a rack to cool completely.
7. Beat ½ cup of butter with an electric beater. Add the icing sugar and beat until smooth. Add ½ tin of caramel dessert and beat to combine. Crush 1 peppermint chocolate slab and fold it into the caramel icing.
8. Using a small round plate about 15 cm across, cut 2 circles and 2 semi-circles from the cooled cake. Save the offcuts for cake pops, if you like.
9. Place the first circle on a serving plate. Spread an even layer of caramel icing over it. Spread a spoonful of the remaining caramel dessert on top. Crush ½ of the second peppermint slab and sprinkle some over the layer.
10. Place the two semi-circles back to back on this layer and repeat the icing, caramel dessert and peppermint additions. Top with the final circle. Ice only the top with buttercream, leaving the sides exposed.
11. Decorate the top with the extra icing, peppermint chocolate and mini coconut biscuits. Slice and serve.

Summarized from Foodies of South Africa's video. Watch it for the details.

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