11

GOURMET TRAVELLER 125

tins, spreading evenly, and
bake until risen and firm to
touch (12-15 minutes). Cool
to room temperature in tins,
then turn out.
3 For milk-chocolate ganache,
place chocolate in a small food
processor. Bring cream and
honey to the boil in a saucepan,
then immediately pour hot
cream over the chocolate.
Stand for 1 minute, then pulse,
scraping down sides, until
smooth and emulsified. Add
butter and process until smooth
(ganache will set quickly, so
use it immediately).
4 Spread one cake with
two-thirds of the ganache,
top with remaining cake and
spread with remaining ganache.
Top with marshmallows, scatter
with cranberries, orange and

Carrot cupcakes

with cream-

cheese icing

p 126

macadamia nuts and dust

with cocoa to serve. Cake

will keep refrigerated in an

airtight container for 3 days.

Note Candied orange peel is

available from The Essential

Ingredient and select

delicatessens.