Sicilian Canape Cakes

All Recipes
SERVES Approx 30


  • 250g Butter (room temperature)
  • 250g Caster Sugar
  • 4 x Medium eggs (room temperature)
  • 1 x Bag of Strazzanti flour mix
  • Ganache of choice (pistachio, raspberry, chocolate)
  • Cake decor

Discover our Make at home canapé cake kits:

  • pistachio, raspberry, chocolate


There are 3 ways you make this:

  1. In a stand-alone mixer using a paddle beater
  2. With an electric whisk
  3. By hand with a wooden spoon!

Depending on which cake you are using make sure the topping is kept at room temperature.

Pre-heat the oven to 150 degrees Celsius and prepare a baking tray with the baking mould placed on top.

Tip* no oil is needed on the moulds as they are non stick

In a mixing bowl add the room temperature butter along with the caster sugar. On a slow to medium speed if using a mixer start to beat the butter and sugar until pale and light in colour – make sure not to over beat though as this will cause the cake to collapse in the oven.

Tip* you want the butter & sugar to still be semi firm in texture as well as pale and fluffy so try not over mix.

Once the butter and sugar mix is ready start to add in the eggs one by one mixing well after each egg. It is good practice to scrape the sides and bottom of the bowl with a spatula after each egg is added which will help the mixture to have a smooth consistency giving the cake a nice even rise.

Tip* If you add in the eggs too quickly or if they are too cold this will cause the mix to curdle.

Once all the eggs are added into the mix start to add in the Strazzanti flour mix, do this in 2 rounds bringing the mixer to a slow speed to gently fold in the flour mix. Give the cake mixture one good final mix for 10 seconds and then pipe into the baking mould, filling each cavity ⅔ of the way up, around 30g each.

Bake in the oven for 10 – 15 minutes. To indicate whether the mix is cooked, insert a knife and the mix should come out clean, if not then place back in the oven for a further 2 -5 minutes at a time.

Once cooked, leave the cakes to cool for 10 minutes before turning out on a wire rack and pipe inside the rest of the cake mix and bake the 2nd round in the oven.

Once fully cooled, use a teaspoon to spoon either the pistachio cream, raspberry ganache or hazelnut ganache on top of the baked cakes. If the ganache is too firm, place in the microwave for 10 seconds at a time until it reaches a softer consistency. Sprinkle with the cake decor and the Strazzanti chocolate disc for your very own Strazzanti Sicilian Canape Cakes!

Our cake is best served at room temperature and when covered and sealed well it can last for up to 7 days out of the fridge and is also suitable for freezing.

Buon appetito! Share your experience & creations on your Instagram feed & stories: Tag us @strazzanti_co #strazzantiandfriends #eatlikeasicilian