Mini loaf tins cute cakes (Print Version)

# Ingredients:

→ Cake Mixture

01 - 275 g unsalted butter (or baking spread)
02 - 275 g caster sugar
03 - 5 medium eggs
04 - 275 g self-raising flour
05 - 1 tsp vanilla extract

→ Decoration

06 - 250 g unsalted butter (room temperature)
07 - 500 g icing sugar
08 - 1 tsp vanilla extract
09 - Sprinkles

# Instructions:

01 - Preheat oven to 180ºC/160ºC fan. Place 12 mini loaf tins on large trays (6 per tray).
02 - In a bowl, mix butter and sugar until creamy.
03 - Add eggs, self-raising flour, and vanilla extract to the bowl. Mix until thick.
04 - Transfer mixture to a piping bag or use spoons. Add 80-85 g of batter into each mini loaf tin, weighing for accuracy.
05 - Bake in preheated oven for 20+ minutes until baked through. Remove tins and cool completely.
06 - Beat room temperature butter in a bowl until smooth. Add icing sugar and vanilla extract, then beat for 5 minutes until light and fluffy.
07 - Using a piping bag with desired tip, decorate each cooled cake with frosting. Add sprinkles for decoration.
08 - Enjoy your mini loaf cakes.

# Notes:

01 - Cakes or brownies made in these tins last 3-4 days. Cheesecakes need refrigeration and last 3+ days.
02 - You can freeze cakes for up to 3 months.
03 - Reusing tins after washing is a great way to save resources.

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