Fairy Cake
Indulge in these delightful chocolate flower fairy cakes, each a perfectly portioned treat. Soft, fluffy sponge cakes coated generously with a rich cocoa icing and adorned with a colorful array of chocolate button petals. A whimsical and charming addition to any special occasion or casual gathering. Dazzle your friends and family with this captivating creation that tastes as delightful as it looks.
— Constant Cookbook
Ingredients
- For the sponge
- 4 free-range eggs
- 225g/8oz sugar
- 225g/8oz self-raising flour
- 225g/8oz butter, melted
- For the icing
- 170g/6oz icing sugar
- 110g/4oz butter
- 55g/2oz cocoa powder, sifted
- To decorate
- white chocolate buttons
- milk chocolate buttons
Instructions
- Preheat the oven to 180C/350F/Gas 4 and prepare two 12-hole tartlet tins with fairy cake cases.
- Whisk together the eggs and sugar until light and fluffy
- Gradually add the flour and the butter, folding the mixture together gently.
- Pour the mixture carefully into the fairy cake cases.
- Bake the cakes for 10-15 minutes, until golden on top and a skewer carefully inserted into one of the cakes comes out clean. Allow to cool for ten minutes on a wire rack before removing from the tin.
- To make the icing, whip together the icing sugar, butter and cocoa powder
- Once the cakes are cool, ice them liberally
- Decorate the cakes with chocolate buttons, sticking them on at a 90 degree angle in layers all the way around so each cake resembles a chrysanthemum flower.
Yield
Makes 12 cakes
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