Alice’s cups and saucers

Alice’s cups and saucers

Vanilla shortbread

By
From
The Birthday Cake Book
Makes
48
Photographer
Laura Edwards

Amazingly simple, especially if you use bought biscuits and sugar flowers.

Ingredients

Quantity Ingredient
500g white sugarpaste
pink food colour paste
blue food colour paste
yellow food colour paste
1 quantity Vanilla shortbread, dough only
plain flour, to dust
1 5 cm round cutter
icing sugar, to dust
1 1.4 cm blossom cutter
100 g bag white royal icing, fitted with no. 1 nozzle
48 large pastel-coloured marshmallows
48 jazzies

Method

  1. The day before, divide the sugarpaste into three and colour one-third pale pink, the second pale blue and the last pale yellow. Make 48 handles, by rolling out thin 7 cm sausages of sugarpaste and curling into an ‘S’ shape. Leave the handles to dry overnight.
  2. Next day, preheat the oven to 170°C/fan 160°C. Roll out the shortbread to 4 mm thick on a floured surface and cut into 5 cm circles. Place on baking trays lined with baking parchment and bake for eight to 10 minutes. Leave on the trays to cool.
  3. Lay the biscuits out on a board. On a clean board dusted with icing sugar, roll one of the colours of sugarpaste to about 2 mm thick and cut out a few circles and blossoms. Repeat with the other colours until you have 48 circles and 48 blossoms. Using royal icing, stick the circles to the biscuits, then stick a marshmallow and a Jazzie on top. Attach a handle and blossom to each cup, piping a centre into each blossom.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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