Glamorous fairy cakes
Glamorous fairy cakes requires approximately 55 minutes from start to finish. For 56 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 192 calories, 1g of protein, and 5g of fat each. It is brought to you by BBC Good Food. It works well as a very reasonably priced hor d'oeuvre. 207 people were impressed by this recipe. Head to the store and pick up eggs, custard powder, lemon juice, and a few other things to make it today. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Similar recipes include Banana fairy cakes, Iced fairy cakes, and Snow-capped fairy cakes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
140g butter, very well softened
25g custard powder or cornflour
edible wafer flowers
3 medium eggs
edible green and pink food colourings
140g golden caster sugar
600g icing sugar, sifted
6 tbsp water, or half water and half lemon juice, strained
crystallised roses or rose petals
100g self-raising flour
Equipment:
oven
wire rack
bowl
Cooking instruction summary:
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.
Step by step:
1. Heat the oven to 190C/fan 170C/gas
2. 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.
3. 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.
Nutrition Information:
