I thought surely I could find a cake recipe calling for sour cream. But it had to be quite straightforward, ‘cause I didn’t want to buy a whole stack of ingredients…it seemed to defeat the purpose of using up an ingredient. I looked high and low but it wasn’t’ till I came to my Women’s Weekly Cupcake book that I found a recipe. It’s funny how you always see things but then when you’re looking for something specific is eludes you. Like shopping really.
Anyway, that’s how I arrived at Flower Cakes. I thought I would be ambitious and make the suggested butterfly and flour decorations too. I’ve never used modelling fondant before and let’s just say these cakes aren’t what the book intended. I was meant to make pretty 3 dimensional butterflies but they were never going to work. First I couldn’t find an appropriate butterfly cutter, then I couldn’t really get the “damp wire” to stick to my hand-cut shapes. Plus I wasn’t quite sure where the wire was meant to go anyway. So I made some shapes anyway and set them to dry, but the next morning the wire snapped off as soon as I tried to manipulate it. Nevermind, I made the cakes according to the recipe below and then stuck some shapes, 2 dimensional, onto the cream cheese icing. A workmate of mine, known as The Other Dan, although her name isn’t Dan at all, has just bought and moved into an apartment and I had planned the cakes to be a congratulatory gift. So when the butterflies didn’t work I thought why not make a little house. Which is precisely what I did.
I don’t like this recipe as much as a normal banana cake but it’s really not too far different and did turn out to be a great way to use my sour cream. Next time (because I always have too much sour cream) I might try the raspberry and coconut cakes. No modelling fondant required.
Banana sour cream cake
90 g butter, softened
½ cup (110 g) firmly packed brown sugar
½ cup self-raising flour
½ cup plain flour
½ tsp bicarbonate of soda
½ tsp mixed spice
2/3 cup mashed, overripe banana
1/3 cup sour cream
2 tbsp milk
Preheat oven to moderate (180 degrees) and line 12-hole standard muffin pan with paper cases.
Beat butter, sugar and eggs in a small bowl until light and fluffy.
Stir in sifted dry ingredients then banana, cream and milk. Divide mixture among cases, smooth surface and bake for about 25 min.
Turn cakes onto a wire rack to cool then ice with cream cheese frosting.
Please email me if you would like the cream cheese frosting and modelling fondant recipes They are both pretty standard.