Cheshire cat fairy cakes

Cheshire cat fairy cakes

All-in-one lemon cake

The Birthday Cake Book
Laura Edwards

‘If I had a world of my own, everything would be nonsense. Nothing would be what it is because everything would be what it isn’t. Any contrary-wise, what it is it wouldn’t be, and what it wouldn’t be, it would. You see?’ Alice in Wonderland, by Lewis Carroll.

For the cakes


Quantity Ingredient
30 purple fairy cake paper cases
1 quantity Very lemony meringue cake, lemon cake batter only
1 lemon, juiced
5 tablespoons caster sugar

To ice and decorate

Quantity Ingredient
500g icing sugar, sifted, plus more if needed
7-8 tablespoons lemon juice
grape violet food colour paste
400g white sugarpaste
yellow food colour paste
large circle cutter
very small circle cutter
60 g bag white royal icing, fitted with no. 1 nozzle
20 g bag black royal icing, fitted with no. 1 nozzle


  1. Preheat the oven to 180°C/fan 170°C. To bake the fairy cakes, line fairy cake tins with the paper cases, divide the batter between them and bake for 10–15 minutes, or until the cakes are well risen and spring back to the touch. (You may need to bake in two batches.) Meanwhile, make the syrup by mixing the lemon juice and sugar in a bowl. Immediately the cakes come from the oven, prick holes all over with a cocktail stick and douse each with a little syrup.
  2. When ready to ice, place the icing sugar into a bowl and very gradually add enough lemon juice to make a pourable consistency. Stir in the violet food colour, a little at a time, as these colours are strong. If the icing has become too runny, thicken with a little more icing sugar; it should coat the back of a spoon. Pour on to the cakes and allow to dry.
  3. To make the Cheshire cat face, divide the sugarpaste in half. Seal half of it in a polythene bag. Colour 100 g yellow for the eyes and the remaining 100 g the same purple as the glacé icing on the cakes for the ears and noses. Keep all the colours sealed in separate polythene bags when not in use. To make the mouths, roll out the white sugarpaste to about 3 mm thick and use the edge of the circle cutter to cut out 30 crescent moon shapes (each about 5 cm long).
  4. To make the eyes, roll out the yellow sugarpaste to about 3mm thick and use the end of a piping nozzle to make 60 eyes. Roll out the purple icing to about 3 mm thick and cut out 60 triangles for the ears about 2 cm long, scoring a line in the centre of each. Roll 30 tiny purple balls for the noses.
  5. Using the white royal icing, stick all the eyes, ears, noses and mouths on to the cakes. Pipe on teeth with white royal icing, and whiskers and pupils with black royal icing.
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