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Mothers Day

On Mum's special day, our bite-sized treats are sure to please

Mini Carrot Cakes

What you need (makes 18)

  • 80ml vegetable oil
  • 110g light brown sugar
  • 1 egg
  • 240g carrot, coarsely grated
  • 40g walnuts, finely chopped
  • 110g self-raising flour, sifted
  • ½ tsp mixed spice
  • 90g cream cheese, softened
  • 30g unsalted butter
  • 240g icing sugar, sifted
  • 1 tsp finely grated lemon rind
  • A drop of pink food colouring
  • ¼ tsp vanilla essence
  • 3 tbsp chopped walnuts

What you do

  1. Preheat the oven to 160°C/300°F. Place 18 paper cases in two deep bun tins.
  2. Beat the oil, sugar and egg with an electric mixer until thick and creamy. Stir in the carrot and finely chopped walnuts then stir in the flour and spice. Divide into the paper cases.
  3. Bake for 20 minutes then leave in the tins for 5 minutes before placing on wire racks to cool.
  4. Beat the cream cheese and butter with an electric mixer until light and fluffy then gradually beat in the icing sugar. Place half the topping in a separate bowl and mix in the lemon rind. Add the food colouring and vanilla essence to the other bowl of topping and mix in.
  5. Spoon the two toppings into the Duo Colour Icing Bag, pipe a swirl onto each cake and sprinkle with chopped walnuts.

White Chocolate Mini Eclairs

What you need (makes 30)

  • 75g butter
  • 200ml cold water
  • 125g plain flour
  • 3 eggs, lightly beaten
  • 500ml double or whipping cream
  • Pink food colouring
  • 200g white chocolate, broken into pieces

What you do

  1. Preheat the oven to 200°C/400°F. Line two baking trays with parchment.
  2. Melt the butter in a pan, add the water and bring to the boil. Remove from the heat, stir in the flour and beat with a wooden spoon until well combined.
  3. Add the eggs to the dough a little at a time, beating constantly. When the dough is smooth and comes away from the side of the pan easily, transfer to a piping bag.
  4. Pipe 30 x 5cm lengths about 2cm apart onto the prepared trays and bake for 20 minutes. Remove from the oven, make a slit down the side of each then return to the oven for 5 minutes. Leave to cool.
  5. Whisk the cream and food colouring until soft peaks form then pipe into each eclair.
  6. Melt the chocolate in a bowl over a pan of simmering water, stirring until smooth. Do not let the base of the bowl touch the water. Spoon the melted chocolate over the éclairs.

Pink Macaroons

What you need (makes 18)

  • 100g white chocolate, roughly chopped
  • 2 tbsp whipping cream
  • Pink food colouring
  • 3 egg whites
  • 2 tbsp caster sugar
  • 200g icing sugar, sifted, plus extra for dusting
  • 120g ground almonds
  • Pink Sugar Crystals, to decorate, optional

What you do

  1. To make the ganache filling, stir the chocolate, cream and food colouring in a pan over a low heat until smooth. Transfer to a bowl, cover and place in the fridge until spreadable.
  2. Preheat the oven to 150°C/275°F. Grease two oven trays and line with parchment.
  3. Beat the egg whites with an electric mixer until soft peaks form. Add the caster sugar and food colouring and beat until the sugar dissolves. Mix together the icing sugar and almonds then fold into the mixture in two batches.
  4. Using a plain nozzle, pipe 36 x 4cm rounds about 2cm apart onto the prepared trays. Tap the trays lightly on the worktop so the macaroons spread slightly. Dust with icing sugar and allow to stand for 15 minutes.
  5. Bake for about 20 minutes then leave to cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.
  6. Sandwich the macaroons with the ganache and, if using, roll in Pink Sugar Crystals to coat the edges.

Tip: The easiest way to add the ganache is to pipe it onto the bottom half of each macaroon.