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Lakeland, the home of creative kitchenware

Sweet
Canapés

Mini sweet treats that look oh-so-tempting...
even those with a full tummy will be able to find
room for a dinky home-made pud.

Mini Chocolate
Heart Cakes

Guests will lose their hearts to these rich,
decadent delights

Mini Chocolate Heart Cakes (makes 12)

What you need

Sponge

  • 175g butter, at room temperature
  • 175g caster sugar
  • 3 eggs
  • 200g self-raising flour, sifted
  • 50g cocoa powder, sifted
  • ¼ tsp baking powder
  • 1-2 tbsp milk

Chocolate Ganache

  • 125g dark chocolate, chopped
  • 125ml double cream
  • ½ tbsp dark rum, optional

To decorate

A few squares of milk and white chocolate, chilled and chopped into shards

What you do

  1. Preheat the oven to 180°C/350°F.
  2. In a large bowl, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition – add a tablespoon of the flour with the last egg. Fold in the remaining flour, cocoa powder and baking powder, adding enough milk so that the mixture falls slowly from a spoon.
  3. Divide the mixture into the mould, level the tops and bake for 15-20 minutes. Remove from the oven, cool in the tray for 10 minutes, then turn onto a wire rack and leave to cool completely.
  4. Place the chocolate into a bowl. Pour the cream into a small saucepan set over a medium heat and bring just to the boil; pour over the chocolate and whisk until smooth, adding the rum if using.
  5. Leave to cool slightly then fill each dimple in the heart cakes. When completely cool, top with chocolate shards.

Dinky Dundee
Cakes

Size isn't everything, as these adorable cakes
prove – they're so much nicer than a slice...

Dinky Dundee Cakes (makes 12)

What you need

  • 175g butter, at room temperature, plus extra for greasing
  • 175g caster sugar
  • 3 large eggs, beaten
  • 200g plain flour
  • 1 tsp baking powder
  • ½ tsp ground mixed spice
  • 2 tbsp ground almonds
  • 175g currants
  • 175g sultanas
  • 50g glacé cherries, chopped
  • 50g chopped mixed peel
  • Finely grated zest and juice of 2 lemons
  • 3 tbsp brandy or rum
  • 60 blanched whole almonds (use flaked if you prefer)

What you do

  1. Preheat the oven to 170°C/325°F. Lightly grease the Mini Sandwich Pan.
  2. Place the butter in a large bowl. Beat until creamy, then add the caster sugar and beat until fluffy and light. Gradually add the eggs, stirring between each addition.
  3. Sift in the flour, baking powder and mixed spice; fold in with a large spoon. Add the ground almonds, currants, sultanas, cherries, peel, lemon and brandy or rum; stir together.
  4. Divide the mixture evenly between the 12 cups in the tin. Arrange 5 almonds in a flower shape on top of each.
  5. Bake for 25-30 minutes until golden and a skewer inserted into the middles comes out clean. Leave to cool in the tin.

Sparkling
Cranberry Bites

Frosted fruits set on bite-sized bases, there's
'snow' way guests will be able to resist!

Sparkling Cranberry Bites (makes 15)

What you need

  • 120g fresh cranberries, rinsed
  • 2 tbsp maple syrup
  • 100g granulated sugar
  • 5 slices medium-sliced white bread, crusts removed
  • A little butter, melted
  • 225g Brie, cut into 15 slices
  • 15 tsp cranberry sauce
  • Mint sprigs, to garnish

What you do

  1. Preheat the oven to 180°C/350°F.
  2. Using a rolling pin, gently roll the slices of bread so they are slightly thinner. Use the cutter from the set to stamp out 15 shapes. Brush each shape with the melted butter then place into the mould, butter side down, and bake for 10 minutes. Leave to cool.
  3. Place the cranberries in a bowl. Pour over the maple syrup and stir gently.
  4. Drain the cranberries in a colander. Put the sugar in a large bowl and, in two batches, lightly toss the cranberries until coated in sugar. Leave to dry on a baking sheet – this will take about an hour.
  5. Top each bread base with a slice of Brie and a teaspoon of cranberry sauce. Divide the sparkling cranberries between the bases and garnish with a sprig of mint.

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