For the cakes
For the cream filling
Due to the fresh cream filling, these cakes are best eaten on the day they are made.
I have made these cakes using a standard non-stick muffin tin, as well as in a silicon muffin mould. The cakes bake and rise beautifully in the non-stick muffin tin, but they don’t rise as much in a silicon mould. Hence, I would not use a silicon mould for this recipe.