Fairy tale garden cakes

Fairy tale garden cakes

By
From
Bake and Decorate
Makes
15
Photographer
Laura Edwards

Create an enchanting flower garden just like a child’s drawing; perfect for a birthday party. Lollipop ‘flowers’, green sugar ‘grass’ and angelica ‘leaves’ mean these little orange and lemon cakes take no time at all.

Ingredients

Quantity Ingredient
1 quantity Very lemony crunch cake, batter only
green food colour
60g granulated sugar
15 fairy cake cases
1/2 quantity orange buttercream, (see note)
50g crystallised angelica
15 lollipops

Method

  1. Make the ‘grass’ by mixing a drop or two of water and the green food colour together in a small bowl, then add the sugar. Rub together with your fingers until all the sugar has been dyed. Allow to dry for a few hours. Preheat the oven to 180ºC.
  2. Place the paper cases into 2 fairy cake trays, divide the batter between them and bake for 20–25 minutes, or until they spring back to the touch. Cool on a wire rack.
  3. When the cakes are cold, spread the buttercream over the surface of each cake. Sprinkle over the coloured sugar.
  4. Soften the angelica for a minute or so in warm water. Make the leaves by snipping the angelica into narrow strips and then diagonally across into diamonds. Place a lollipop ‘flower’ into the centre of each cake and surround with 2 angelica leaves. Arrange on a cake stand or serving plate, or even under a cloche or among a few flower pots.

Note

  • To make the buttercream, beat 300 g soft unsalted butter in an electric mixer until really pale and fluffy. Add the zest of 2 oranges, juice of 1 orange and 400 g sifted icing sugar and beat for at least 5 minutes, until light and creamy.
Tags:
Baking
Cakes
decorating
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