strawberry Archives - Sweet Tooth Experiments

Strawberry Jelly Soaked Vanilla Cake

Posted on May 12, 2018 Posted in Cakes .

Strawberry Jelly Soaked Vanilla Cake

Strawberry Jelly Soaked Vanilla Cake recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional section on this blog.

Following the Bread Fritters and the Sago Plum Boiled Pudding my final favorite was the Strawberry Soaked Sponge Cake.

Think sponge cake with strawberries and cream…yes it’s sounds quite standard and nothing special…however, what about if I mention…the whole cake is soaked in strawberry jelly?! I’ve made cake with jelly crystals before but never poured jelly over a cake like you would a syrup cake.

I did slightly tweak the volume of some ingredients to appeal further to the current palate, but only little tweaks here and there.

This cake is a delicious sponge cake with an Aussie traditional old school twist.

Strawberry Jelly Soaked Vanilla Cake recipe

Ingredients:

40g butter, softened
1+1/2 tsn vanilla essence
240g sugar
4 eggs
170g plain flour
1+1/2 tsn cream of tartar
¾ tsn bi carbonate of soda
250ml thickened cream (200g for the filling, 50g for decoration)
10g icing sugar
200g strawberries (160g for the filling, 40g for decoration)
140g strawberry jelly crystals
700ml water

Method:

Line a 25cm cake tin with baking paper and pre heat the oven to 180c degrees.
Place the butter, vanilla and sugar into a bowl and whisk using electric beaters for 3 minutes or until thick, pale and creamy.
Add eggs, beating in between each addition for 15 minutes in total.
Sieve the flour, cream of tartar and bi carb of soda into a bowl them add the flour mix into the egg mix.
Beat the mix until the flour is only just combine and there are no lumps.
Pour the mix into the prepared tin and bake in the oven for 45 -50 minutes or until a skewer inserted in the centre comes out clean.
After 5 minutes cooling in the tin invert the cake on a cooling rack until cold.
Using electric beaters whisk the cream and icing sugar until stiff peaks form.
Wash and dry the cake tin used for the sponge cake, spray with oil spray and line the tin with 2 pieces of plastic wrap allowing for lengthily overlap.
Make the strawberry jelly by placing the crystals in a bowl with 400ml boiling water and stir.
When crystals are dissolved add the remaining 300ml cold water and leave the jelly aside to hit room temperature.
Meanwhile, cut the cake in half horizontally and place the bottom cake layer in the lined tin, cut side up.
Cover the top of the cake layer in the tin with 100g of the thickened cream.
Cut 160g of the strawberries into slices and scatter evenly on top of the cream.
Top the strawberries with an additional 100g of thickened cream then place the second cake layer, cut side down onto the cream layer.
Push the cake a little with your hands to ensure even consistency of cream and no air bubbles.
When the jelly is cooled pour half the mix over the top of the cake slowly, ensuring even coverage, allowing for the jelly to soak into the sponge before pouring further. Leave the jelly aside for later use.
Pull the overlapped plastic wrap over the top of the cake and place the tin in the fridge to set for 2 hours.
Following, pull the plastic wrap up to release the cake from the tin. Turn the cake carefully upside-down on the plastic wrap and gently place back into the tin.
Pour the now top (previously bottom) of the cake with the remaining jelly mix and cover the cake again with the overlapping plastic wrap. Place the cake in the fridge for 2 hours to set.
To finish the cake, remove it from the tin by pulling up the plastic wrap and place the cake onto a plate.
Spread the remaining 50g of whipped cream over the top of the cake and decorate with the remaining 40g of strawberries.
Enjoy!

Strawberry Jelly Soaked Vanilla Cake recipe

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Moscato Lemon and Strawberry Ice-Cream

Posted on December 12, 2017 Posted in Ice-cream & Sorbet .

Moscato Lemon and Strawberry Ice-cream







After the recent success of my Moscato and Lemon Marshmallows recipe I decided to extend on the flavour pairing and too that also change up the dessert style. Knowing that Moscato and Lemon already go well together I opted for an additional flavour that holds the same fruity aroma and taste as Moscato, but also compliments both the wine and citrus ingredients.
After trialling the combo of a few different berries I felt the strawberry was too delicious not to incorporate.
I have used jam in this recipe as the jam ensured I didn’t thin out the ice-cream like Strawberry puree did (it also makes the recipe that little bit easier to make as steps are omitted). I’m not the biggest fan of traditional ‘cream and egg yolk’ based ice-cream, however this recipe was too good for me not to demolish.

Ingredients:

300ml Moscato
90g sugar
5 egg yolks
400ml thickened cream
60g strawberry jam
1 tsn lemon zest

Method:

Pour the Moscato into a saucepan and heat on medium/high for 10 minutes or until the liquid has reduced down to a third (100ml).
Take the saucepan off the heat and slowly pour the cream into the Moscato, whisking with a hand whisk as you pour until combined.
Place the sugar and egg yolks into a bowl and using electric beaters whisk for a minimum of 5 minutes.
Add the strawberry jam and lemon zest to the egg mix, whisk until combined.
Slowly pour the cream mix into the egg yolk mix while the beaters are whisking.
Once the cream mix is well combine place the mix back into the saucepan on medium/high heat for 5 minutes or until the mixture coats the back of a spoon thickly.
Pass the mix through a sieve into a bowl and allow to cool.
Once mix is cold place in the freezer for 2 hours.
After 2 hours spoon the mix into a food processor and blitz for 2 minutes. Place mix back in the freezer.
After an hour spoon the mix into the food processor again and blitz for 2 minutes. Place mix back in the freezer.
After an hour scoop the ice-cream into a bowl and enjoy!


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Banana Berry Lemon Ice-Cream Sandwich

Posted on September 2, 2017 Posted in Biscuits .

Banana Berry Lemon Ice-Cream Sandwich

In summer one of my favorite ways to cool down at home is by blitzing frozen berries, bananas and yoghurt to make an ‘ice-cream’ that is made of healthy ingredients as well as being delicious.

One day I decided that I wanted to take this fruit and yoghurt ‘ice-cream’ to the next level and turn it into an ice-cream biscuit sandwich.

For a lift in flavor I added in further complimentary ingredients and played around with different taste combinations until I landed on a combo that is absolutely super moreish and delicious.

To turn this ice-cream into a sandwich I relied on my never fail melting moments biscuit recipe that I tweaked to boost the lemon and berry flavor of the ice-cream. The outcome, so addictive!

Ice-cream:

500g bananas (260g peeled)
240g frozen raspberries
100g honey
1 vanilla pod
1 tsn strawberry essence

Biscuits:

180g butter
¼ tsn lemon zest
¼ tsn strawberry essence
60g custard powder
60g icing sugar
160g plain flour
1 tsn baking powder
Pinch salt

Method:

Make the ice-cream by placing all the ingredients into a food processor and blitzing on high until the mix is completely smooth.
Line a slice pan (lamington pan for best results) with plastic wrap, allowing for overlap.
Pour the ice-cream mix in the slice pan and place the pan into the freezer to set for at least 4 hours.
Meanwhile, pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
Place the butter in a bowl and using electric beaters whisk for 3 minutes or until the butter is light and fluffy.
Add the lemon zest, essence, custard powder and sugar and whisk until well combined.
Add the flour, baking powder and salt to the butter mix and whisk until just combined.
Roll the mix into balls of 30g each and place on the trays (8 balls on each tray).
Place a cookie cutter around the balls on the trays and using the back of a spoon press down to the sides of the cookie cutter.
Remove the cookie cutter and repeat with all 16 balls ensuring 5cm between each biscuit.
Place the trays into the oven for 16 minutes or until lightly golden.
Leave biscuits to cool on the trays for a few minutes then transfer onto a cooling rack until cold.
Once the biscuits are cold place in the freezer for later use.
To assemble, pull up the plastic wrap from the slice pan and place on the bench plastic wrap side down.
Dip the cookie cutter into hot water and cut out an ice-cream circle.
Place a biscuit on the bench, top with the ice-cream circle and finish with a second biscuit on top of the ice-cream circle, place completed ice-cream sandwich onto a plate.
Repeat with the remaining ice-cream and biscuits until 8 ice-cream sandwiches are make.
Place the plate into the freezer and freeze for at least 1 hour.
To serve I topped the sandwiches with melted white chocolate and a small piping of royal icing. A dust of icing sugar will be just an nice.

Note: these sandwiches will melt if left out for a long period of time so take them out of the freezer when your ready for dessert.

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White Chocolate Berry Balsamic Mousse Cake

Posted on August 5, 2017 Posted in Cakes .

White Chocolate Berry Balsamic Mousse Cake

Though somewhat common these days, for a while I have been meaning to make up a recipe that utilizes the complementing flavors of strawberries and balsamic vinegar.

As a kid my mum splashed balsamic vinegar in fruit salads, that would somehow sweeten berries (in particular strawberries) and make them even tastier.

I have experimented with balsamic vinegar in recipes in the past (check out my Beetroot Raspberry and Balsamic Cake or my Low Fat Dark Chocolate Balsamic and Almond Cupcakes) but never paired with white chocolate or as a mousse.

The outcome – super tasty, extremely moreish and so easy to make.

Ingredients:

Cake:

220g strawberries, hulled and diced
310g vanilla cake mix
Eggs, butter and milk as per cake mix
20ml balsamic vinegar
4 tsn strawberry essence

Mousse:

320g white chocolate
360ml thickened cream
2 + ½ tsn gelatine
65g icing sugar
70ml balsamic vinegar
1 tsn strawberry essence

Extra to decorate:

Buttercream icing (optional)
strawberries

Method:

Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Place the strawberries into a food processor and blitz until they resemble a smooth puree.
Pour the cake mix into a bowl, add the balsamic vinegar, 60ml strawberry puree and the strawberry essence.
Add the eggs and butter per cake mix directions.
Measure out the milk according to mix directions minus 80ml of milk and add to the bowl (as you have added strawberry puree and balsamic vinegar in replacement).
Using electric beaters whisk the mix for 5 minutes until thick and well combine.
Pour the mix into the cake tin and bake for 30-35 minutes or until a skewer inserted in the center of the cake comes out clean.
Allow the cake to cool in the tin for 5 minutes then invert onto a cooling rack until cold.
Wash and dry the cake tin, spray with oil spray and place 2 layers of plastic wrap into the tin, allowing for overlap.
Cut the top off the cooled cake to even the top and place into the tin, cut side up, on top of the plastic wrap. Place in the fridge for later.
Place 180ml thickened cream into a bowl and heat on high in the microwave until almost bubbling.
Add the chocolate to the cream and leave for 1 minute before stirring to a silky-smooth combined consistency.
Leave the chocolate mix aside to cool completely.
Place 4 tsn of boiling water into a small bowl along with the gelatine, whisk with a fork until the gelatine is completely melted.
Place the remaining 180ml cream, icing sugar, balsamic vinegar, essence, remaining strawberry puree and gelatine mix into a large bowl.
Using electric beaters whisk cream mix until smooth and the cream has thickened the mix slightly.
Add the cooled chocolate mix and whisk with electric beaters until combined.
Pour the mousse mix over the cake base, tap tin on bench for even distribution of mousse.
Place the tin in the fridge for 4 hours to set completely.
To remove the cake from the tin, pull the overlapping plastic wrap and place the cake on the bench.
Peel the plastic wrap away from cake sides and using a spatula transfer the cake to a serving plate.
Top with icing or grated white chocolate and extra strawberries for decoration.

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Ricotta Strawberry Lemon and Thyme Bread Slice

Posted on October 23, 2016 Posted in Slice .

Ricotta Strawberry and Thyme Bread Slice

For something different I wanted to make an easy, no bake, no fuss, low fat, low sugar, quick treat that had interesting and tasty flavours. Something that would appeal to most but still have my unusual twist.

This recipe took 4 attempt where number 3 almost fit the brief with strawberry, lemon and elderflower. However replacing the replacing the elderflower with thyme took the slice from ok to the next level.

Ingredients:

260g brioche bread (or any sweet bread)
100g sugar
55g butter
1 egg yolk
1 tsn vanilla essence
4 tsn lemon zest
1 tsn strawberry essence
2 tsn dried thyme
300g ricotta

Method:

Line a 20cm x 20cm square slice tin with baking paper.
Cut the bread into 2 large pieces and line the base of the tin with the bread slices cut to fit the base.
Push the bread down so it is slightly squashed into the tin.
In a bowl beat the sugar and butter until creamy and fluffy with electric beaters.
Add the egg yolk, vanilla, lemon zest , strawberry essence and thyme beat for a further 1 minute.
Add the ricotta and beat until smooth.
Spoon the ricotta mix over the bread, pushing down with the back of a spoon.
Place in the fridge for 3 hours to set.
Cut into slices and top with a little additional lemon zest, thyme and strawberry halves.

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Strawberry Lemon Slice with Earl Grey Marshmallow

Posted on June 26, 2016 Posted in Slice .

Strawberry Lemon Slice with Earl Grey Marshmallow

This recipe is easy, requires low effort and only a small number of ingredients.

The flavors all complement each other well, where they create a very unique and flavorsome little sweet treat.

This recipe originally came about as I wanted to make the easiest, fuss free marshmallow that people would be impressed with. I spend ages producing and using multiple baking techniques and ended being really happy with this outcome.

I also went through a baking with tea phase and was yet to perfect a recipe using Earl Grey tea (this was attempt number 7).

This recipe would make for a lovely high tea inclusion for any occasion.

Ingredients:

100g self raising flour
1oog plain flour
180g sugar
100g butter
4 tsn strawberry essence
1 tsn lemon zest
1 egg

Marshmallow:

4 teabags Earl Grey
1 tbsn gelatine powder
140g sugar

Method:

Pre-heat the oven to 180c degrees and line a 20cm x 30cm cake tin with baking paper.
Place the flours and sugar into a bowl and mix.
Melt the butter in a bowl and add the essence and zest.
Stir the egg into the flour mix, add the butter mix and stir until well combine.
Place the mix into the cake tin and flatten with fingers until smooth.
Bake in the oven for 20 minutes, then set aside to cool.
Place 300ml boiling water into a cup and add in the tea bags. Leave the tea to infuse for 5 minutes.
Make the marshmallow mix by placing the gelatine into 100ml of the infused tea water in a bowl and whisk to combine the mix.
Place another 100ml tea water and sugar into a bowl and whish with electric beaters for 4 minutes.
Place the gelatine mix in the microwave until warm and syrupy in texture if mix has gone cool and hard.
Slowly pour the gelatine mix into the sugar mix in a consistent stream while the beaters are on high.
Continue beating for a further 8 minutes or until the mix is light and fluffy.
Pour the mix over the cooled slice base and place in the fridge for 2 hours to set completely.
Cut and enjoy.

Notes:

You need to make more tea than required as the tea bags soak up a lot of the liquid.

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Strawberry Nesquik and Lime Daiquiri Sponge Cake

Posted on July 21, 2015 Posted in Cakes .

Strawberry Nesquik and Lime Daiquiri Sponge Cake

I was a little short on ideas one weekend and started researching some cocktail’s to attain some flavor combo inspiration. I liked the idea of a strawberry daiquiri, which hero’s strawberry, rum and lime. I figured that I could make a sponge cake but with a big twist. Instead of jam I made a lime curd and instead of plain cream I spiked it with white rum.

To achieve the strawberry flavor I used strawberry essence and replaced the sugar with strawberry Nesquik (I have been experimenting with Nesquik for a while now and prior this recipe had not come up with a successful recipe).

This cakes outcome was a success (though doesn’t exactly taste like a daiquiri), but the most successful part is the addictive lime curd!

Ingredients:

2 tsn flour
½ tsn bi carb of soda
1 tsn cream of tartar
130g corn flour
4 eggs
175g Strawberry Nesquik
1 + 1/2 tsn strawberry essence

Cream:

300ml thickened cream
4 tbsn icing sugar
1 + ½ tbsn white rum

Lime Curd:

2 egg yolks
2 eggs
14og sugar
80ml lime juice
100g butter

Ganache:

20ml thickened cream
30g white chocolate
1 tbsn strawberry Nesquik
2 tsn Strawberry essence

Method:

Preheat the oven to 190c degrees and line a 30 x 20cm cake tin with baking paper.
Place the flour, bi carbonate or soda, cream of tartar, corn flour and powder into a bowl and sift 3 times.
Place the eggs and Nesquik in a bowl and using electric beaters whisk for 10 minutes on a high speed.
Add the essence and beat for 1 more minute.
Turn the beaters on low and add the flour mix and beat for 1 minute.
Spoon the mix evenly into the 3 cake tins and bake for 20 minutes or until the sponge springs back when touched.
Remove the tins from the oven and leave for 10 minutes in the tins.
Turn the cakes onto a cooling rack and leave until cold.
To make the filling whisk the cream and icing sugar with electric beaters until peaks form.
Whisk in the rum until just combine.
To make the curd whisk all ingredients in a saucepan on a low heat until the mix is smooth.
Turn the heat to medium and whisk for 10 minutes or until the mix becomes thick.
Leave aside to cool completely.
To assemble spoon the curd evenly on the top of 2 cakes.
Spoon the cream evenly on the top of the curd.
Place one of the filled cake layers onto of the other and top the cake off with the plain cake layer.
To make the ganache place the cream in the microwave until boiling.
Add the chocolate, Nesquik and essence to the cream and leave for 1 minute.
Stir until glossy and thick.
Drizzle the chocolate ganache over the top of the cake and serve.

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Strawberry and Watermelon Couscous Cake

Posted on November 24, 2014 Posted in Cakes .

Strawberry and Watermelon Couscous Cake

If you are a frequent visitor to my blog you would have caught on that I do like to bake with many varying grains and textures. for example Semolina and Polenta appear in my recipes on multiple occasions.

However, I am always looking for new and interesting ingredients to experiment baking with (new – meaning new for me or uncommon in general to bake with).

After going to dinner and having a friend eat a couscous meal with sweet accompanying sultanas and orange it got me thinking of baking a cake with couscous.

I thought it would have a similar property to semolina or polenta, where it would cook within the cake and soak up the moisture.

From here I figured a solution could be to make syrup to replenish the cake afterwards. Furthermore, I have been meaning to bake with watermelon for ages and as this fruit is full of liquid goodness it would be perfect for syrup making.

After a few attempt’s my Strawberry and Watermelon Couscous Cake is amazingly textured (you won’t know there is couscous) and when warm is exactly textured like a pudding! And the taste scrumptious! This cake was gone in seconds!

Ingredients:

295g plain flour
¼ tsn salt
1 tbsn baking powder
120g couscous
230g butter
200g sugar
6 eggs
1 tsn vanilla essence
2 tsn strawberry essence
1 tsn lemon zest
160g strawberries

Syrup:

750g watermelon flesh (approx. 1.5g of watermelon)
200ml water
250g sugar
2 tsn lemon juice
90g strawberries

Method:

Preheat oven to 160c and line a 23cm spring form baking tin with baking paper.
Place the flour, salt, powder and couscous in a bowl and whisk until well combine.
Using electric beaters beat the sugar and butter until light and fluffy.
Add in the eggs, beating in between each addition until pale and creamy.
Add the vanilla, strawberry essence and lemon zest.
Place the strawberries into a food processor and pour 160g into the wet mix. Beat to combine.
Sift the dry ingredients into the wet mix and beat until just combine.
Pour into the cake tin and bake in the oven for 50mins or until a skewer inserted in the center comes out clean.
To make the syrup, place the watermelon in a food processor and run through a sieve into a pan.
Add the sugar, water, remaining strawberries and lemon juice into the pan.
Gently heat until the sugar is dissolved then increase the heat boil, then bring to a simmer for 10 mins until the liquid is syrupy.
Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
Leave the cake to cool completely in its tin.
Once cooled remove the cake from the tin.

Notes:

You will need 250g packet of strawberries and 1.5kg of watermelon for this recipe.
You will have approx. 4 cups of syrup liquid. This may look like a crazy amount but trust me you need this. The couscous will soak up all the moisture in the cake so you need to add this to replenish it again.
You are best adding the syrup to the cake while it is still hot to allow the liquid to seep through the whole cake and not just the top.
This cake is best eaten the next day (stored in the fridge) and served warm.

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Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Posted on November 3, 2014 Posted in Cakes .

Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Ever noticed how some recipes call for buttercream, sour cream or even just plain cream instead of milk? So if these other dairy ingredients are used to change the texture of cakes then I wondered what yoghurt would do…

Being a massive fan of yoghurt (especially fruit flavored) I decided to make a cake with yoghurt and the base ingredient.

As I had strawberry yoghurt in the fridge and some rhubarb left over from my rhubarb orange and ginger cake, I decided to use these two ingredients to make Rhubarb and Strawberry Yogurt Cake. This cake is really tasty but I wanted to make sure yoghurt was the hero ingredient so I decided to incorporate yogurt into an icing for the cake.

Knowing that lemon would work well as a 3^rd key flavor to the Rhubarb and Strawberry I made up a Lemon Yoghurt Frosting (mascarpone cheese to thicken up the texture to ensure no runny business)!

Ingredients:

Cake:

600g rhubarb
1 + ½ flour
2 tsn baking powder
¼ salt
1 cup of strawberry yoghurt
1 cup sugar
3 eggs
1 tsn lemon juice
1 tbsn strawberry essence
½ cup oil

Icing:

220g thick natural yogurt
70g icing sugar
120g mascarpone cheese
1 tbsn lemon zest

Method:

Pre heat the oven to 175c and line a 30cm cake tin.
Place the rhubarb cut into 2 cm pieces in a saucepan with ¼ cup sugar. On a medium heat cook, stirring for about 10 minutes until the rhubarb is soft and smooth. Place aside to cool.
Place the flour, baking powder, salt and remaining (3/4 cup) sugar into a bowl and whisk.
Place the yogurt, eggs, juice and essence into another bowl, whisk to combine.
Pour the dry ingredients into the wet and using a whisk combine. Once just combine add in the oil and the rhubarb. Stir to combine.
Place into the cake tin and bake for 45 minutes or until a skewer inserted into the cake comes out clean.
In the interim make the icing by beating together all 4 ingredients until well combine. Place in the fridge to set.
Once the cake is cooled spread the icing all over the cake and enjoy!

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Strawberry Cake Biscuits

Posted on May 5, 2014 Posted in Biscuits .

Strawberry Cake Biscuits

I don’t tend to make many biscuits, I more skew to cakes and slices. Biscuits (or cookies if you’re from the states where some of my lovely readers are) tend to be either chocolate, chocolate chip or chocolate with nuts. You don’t get many biscuit variations like slices and cakes (when was the last time you ate a strawberry biscuit or orange and poppy seed?)!

Still on topic but to give you some context to this recipe, I was at the supermarket the other day and noticed a whole massive section to cake mixes, cupcakes and muffins but only 2 types of biscuit packs – chocolate and choc chip.

People must want to try other flavours…or maybe they just don’t sell..guess I will never know.

However, this got me thinking, what happens if I buy one of the more unique cake mixes and turn it into biscuits instead?

I don’t recall the last time I ever used a pack mix for baking but this could be a very interesting experiment indeed.

That brought on the Strawberry Cake Biscuit recipe.

Ingredients:

1 (500g approx.) cake packet mix – I used Betty Crocker Strawberry
1 tsn baking power
2 eggs
1/3 cup butter
½ tsn vanilla extract
1 cup of small white chocolate chips (optional)

Method:

Pre-heat the oven to 175c and line 2 large baking trays with baking paper.
Mix together the cake mix and the baking powder.
Whisk by hand the eggs, butter, and vanilla extract.
Stir the wet ingredients into the dry until the dough is formed.
Mix in the choc chips if you are opting for this ingredient.
Using hands with a little oil/butter roll the dough into balls about 30g in size (this is about the size of a 50c piece). Place on the baking paper.
Bake for 10 minutes or until they are almost (but not) about to get slightly brown.
Wait a few minutes and transfer onto a baking rack to cool. Once on the rack slightly push them down with a spatula if they have risen a lot in the center.

Notes:

You can use any cake mix. I almost went for the white chocolate and raspberry swirl.
This is a bit of a cheat recipe but it is just so simple and you can make biscuits you have never even tasted before!
They take a whole of 20 minutes to make and bake!
The biscuits are quite sweet so it wouldn’t hurt to make them smaller than I have recommended if you don’t like things too sweet.
The mix I bought came with an icing mix, if yours does too you can make the icing and use it to make a biscuit sandwich (similar to a melting moment type biscuits).

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