Rosebud fairy cakes

Rosebud fairy cakes

By
From
Bake and Decorate
Makes
24
Photographer
Laura Edwards

A cake stand piled with these enchanting creations in pastel pinks would be lovely for a girlie afternoon tea or birthday party. Make more for a larger celebration or even a wedding. The rosebuds can be made a month or 2 in advance; store in a cardboard box at room temperature.

Ingredients

Quantity Ingredient
1 Victoria sponge, batter only
24 fairy cake cases
200g butter, softened
1 teaspoon rosewater, (optional)
1 teaspoon vanilla extract
250g icing sugar, plus more to dust
1 pot pink food colour paste
150g white sugarpaste
60g green royal icing
1 pot clear glitter, (optional)

Method

  1. Preheat the oven to 180ºC. Place the cases into 2 fairy cake tins and divide the batter evenly between them. Bake for about 15 minutes or until well risen and the cakes spring back to the touch. Leave to cool in the tins for 1–2 minutes, then remove to cool on a wire rack.
  2. Make the buttercream. Cream the butter until pale and fluffy, add the rosewater, if liked, and the vanilla, then beat in the icing sugar for about 5 minutes until really light, adding enough food colour paste to achieve the shade of pink you want. Divide between all the cakes, spreading with a palette knife.
  3. To make the rosebuds, divide the sugarpaste into 3 and colour each a different shade of pink (start with the darkest pink). Seal in separate polythene bags. On a board lightly dusted with icing sugar, and with a dusted rolling pin, roll out a little of the sugarpaste to about 1–2 mm thick. Cut 3 or 4 strips about 10 x 1 1/2 cm and roll them up to form rosebuds. Cut away any surplus at the base. Repeat until you have made 24 buds, 8 in each tone of pink. Place 1 on each cake.
  4. Snip the green royal icing bag in a V-shape (the V should point towards the bag) and use it to pipe a leaf or 2 on each cake, or leave some without if you prefer. Scatter glitter over the cakes, if you wish.
Tags:
Baking
Cakes
decorating
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