Christmas Tree Cake with White Chocolate

Ingredients

• 125 g room temperature butter
• 125 g cane sugar
• 2 medium eggs
• 200 g Flour
• 1 heaping tsp baking powder
• 1 tbsp Bourbon vanilla powder (organic store or health food shop)
• 2 tbsp milk
• 400 g whole milk chocolate (30% cocoa content)
• 50 g butter
• 250 ml crème double (min. 40% fat content)
• 12 ice cream cones (in bag form)
• 200 g white chocolate
• silver sugar pearls
• 12 small candy sticks (or candy sticks, alternatively halved large straws)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Place 12 paper or aluminum mini muffin tins into a corresponding muffin tray with 12 cavities.

2. 2.

   Beat the butter with the sugar and eggs until fluffy. Add the flour, baking powder, vanilla and milk to form a soft, pourable batter. Distribute the batter into the tins and bake in the preheated oven for 10-15 minutes until golden brown. Remove from the oven, lift the tins from the tray and place on a cooling rack. Let cool completely.

3. 3.

   Chop the milk chocolate and gently melt it with butter over a warm water bath, then add the crème double and mix vigorously (do not let it boil!).

4. 4.

   Drizzle about 1 tbsp of the chocolate onto each cooled tin. Insert one candy stick into the center of each cupcake.

5. 5.

   Carefully cut the ice cream cones smaller with scissors (trim off a bit from the top wide edge), place them upside down in 12 small glasses, and pour the remaining chocolate over the cones. Let set for about 1 hour.

6. 6.

   Chop the white chocolate and melt it in a water bath. Place the cones with the tip up on the candy sticks to form little tree shapes. Brush the trees thickly with white chocolate and decorate with sugar pearls. Set for 1-2 hours until firm.