Glamorous Fairy Cakes
In this delightful recipe, you will create beautifully decorated fairy cakes that are perfect for any special occasion. Light and fluffy sponge cakes are topped with pastel-colored icing and adorned with edible flowers, making them not only delicious but also visually stunning. These fairy cakes are sure to impress your guests and make any celebration extra special.
— Constant Cookbook
Ingredients
- 140g butter , very well softened
- 140g golden caster sugar
- 3 medium eggs
- 100g self-raising flour
- 25g custard powder or cornflour
- 600g icing sugar , sifted
- 6 tbsp water , or half water and half lemon juice, strained
- edible green and pink food colourings
- crystallised violets
- crystallised roses or rose petals
- edible wafer flowers
Instructions
- Heat the oven to 190C/fan 170C/gas 5. Arrange paper cases in bun tins. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Divide the mixture between the cases so they are half filled and bake for 12-15 mins, until risen and golden. Cool on a wire rack.
- Mix the icing sugar and water until smooth and use a third on eight of the cakes. Divide the rest in half, and colour one half pale green and the other half pale pink. Decorate the white ones with crystallised violets, the pink ones with the roses and the green ones with the wafer flowers. Leave to set. Will keep for up to 2-3 days stored in an airtight container in a cool place.
Cook Time
15M
Prep Time
PT15M
Yield
Makes 24 cakes
Nutrition
- Calories: 193 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 31 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.2 milligram of sodium
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