SHOPPING LIST

 For the tarts

• Pastry shells from the supermarket
• Meringue buttercream with food colouring of your choice

For the White Chocolate Ganache

• 300ml double cream
• 300g white chocolate drops
• Food colouring of your choice

To decorate

• Cake Angels Blush Sprinkles
• Cake Angels Rainbow Sprinkles
• Cake Angels Aloha! royal icing decorations

STEPS

For the cake​

• Place the double cream in a pan and bring to the boil
• Weight the chocolate drops into a heat proof bowl
• Pour the hot cream over the chocolate and allow to stand for 5 minutes before gently stirring keeping the spoon in the centre of the bowl
• Divide the ganache into 3 bowls and remove a small amount of ganache into a ramekin and adding the food colouring and mixing well.
• Add the coloured ganache into a bowl of ganache and stir together well, repeat as necessary until you have achieved the desired strength of colour. Repeat with other 2 bowls of ganache
• Pour mix into tart shells and chill
• Pipe the buttercream on to the chilled tarts

To Decorate 

• Add Cake Angels Aloha! royal icing decorations and Cake Angels Blush Sprinkles or Cake Angels Rainbow Sprinkles

£1.75

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£1.75

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Share your creations with us!

Tag @CakeAngelsUK in your photos to get featured ​❤