The theme for this month's Forever Nigella is 'Afternoon Tea'. I knew immediately that I wanted to use my Williams-Sonoma mini tea cake pan that I bought from America. I made 2 flavours - vanilla and chocolate as you just can't beat the classics. I used Nigella's spruced up vaniila cake recipe and old fashioned chocolate cake recipe both of which I've made previously with good success and this was no exception. The cakes were delightfully moist and tasty but the real wow factor came from the shape of the cakes. How cute are they?
Forever Nigella #16 is being hosted by Fleur from Homemade by Fleur. This month's challenge is to prepare and blog any Nigella Lawson recipe with the theme of 'Afternoon Tea'. Forever Nigella is organised by Sarah from Maison Cupcake.
My Williams-Sonoma Mini Tea Cake Pan
I bought this mini ice cream scoop which is called a cookie scoop from the same store - it's perfect for filling these cakes, 1 scoop per cake! 
ready to go in the oven 
fresh from the oven... will they come out of the pan easily? 
The chocolate version
hurrah! no sticking to the pan at all 
a dusting of icing sugar increases the wow factor :) 
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