Fairies on fairy cakes

Fairies on fairy cakes

All-in-one lemon cake

The Birthday Cake Book
Laura Edwards

Girls will love to share a birthday with fairies. The little tea set shown was given to my daughter from her grandfather.


Quantity Ingredient
16-18 fairy cake paper cases
1 quantity Very lemony meringue cake, lemon cake batter only

For the syrup

Quantity Ingredient
1 lemon, juiced
5 tablespoons caster sugar

For the lemon icing

Quantity Ingredient
300g icing sugar, sifted
4-5 tablespoons lemon juice
pink food colour paste
yellow food colour paste

To make 16 fairies

Quantity Ingredient
500g white sugarpaste
caramel-ivory food colour paste
icing sugar, to dust
edible glue
edible clear glitter
edible gold glitter
60 g bag white royal icing, fitted with no. 1 nozzle
selection 2 mm and 4 mm dragees in gold and pink

Special equipment

Quantity Ingredient
5 cm flower cutter
tiny blossom cutter
small paint brush
4 cm butterfly cutter


  1. Preheat the oven to 180°C/fan 170°C. Line two fairy cake tins with the cases and divide the batter between them. Bake for 15 minutes, or until they spring back to the touch. Mix the lemon juice and sugar in a bowl. While the cakes are hot, prick all over with a cocktail stick and douse with syrup. Leave to cool in the tins.
  2. Place the icing sugar in a bowl and add just enough lemon juice to make a pourable consistency. Remove half to another bowl. Add a little pink colour to one bowl and a little yellow to the other to make pastel shades. Ice half the cakes pink and the other half yellow: pour a spoonful of the icing over each cake, gently easing it over with the back of a spoon so it spreads to the edges. Allow to set for an hour.
  3. Leave 100 g of the sugarpaste white, colour 200 g pale yellow and 200 g a pale skin colour, with a pinprick each of pink and caramel-ivory food colours. Seal in polythene bags when not in use.
  4. Take a piece of skin colour sugarpaste the size of a small cherry tomato. Roll into a ball and then make a cone. On a work surface dusted with icing sugar, roll out a little yellow sugarpaste about 2 mm thick and, using the flower cutter, cut a ‘dress’. Cut out a few tiny blossoms as well. Paint the tip of each cone with edible glue and place the dress over it, easing down and flaring it out. Roll a little ball from skin colour sugarpaste for the head. Glue the head on to the body and indent the eyes, using a cocktail stick, and the mouth, with the curve of a blossom cutter. Roll thin, 2 cm- and 3 cm-long sausages for the arms and legs. Using the glue and paint brush, stick the arms and legs to each body, under the dress. To make the wings, roll out the white sugarpaste to 2 mm thick, and cut out butterflies. Lay on a sheet of paper and sprinkle with clear glitter, or paint the edges with glue and dip into gold glitter. Leave overnight. Cut out white blossoms.
  5. Using royal icing, pipe on the hair and nose, then stick on a dragee tiara. Decorate each dress with blossoms – piping white centres – and dragees. Stick a fairy on each cake. Lightly sprinkle with clear glitter.
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