Retro cake recipe for 4 - 8 people, takes only 15 mins; recipe has butter, golden caster sugar, egg, self-raising flour, cornflour, icing sugar, water, food colouring, crystallised violet, crystallised rose and edible wafer flower.
Glamorous fairy cakes
Course: Retro cake
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 3 medium eggs
- Butter: 140g butter, very well softened
- Self Raising Flour: 100g self-raising flour
- Golden Caster Sugar: 140g golden caster sugar
- Water: 6 tbsp water, or half water and half lemon juice, strained
- Cornflour: 25g custard powder or cornflour
- Icing Sugar: 600g icing sugar, sifted
- Food Colouring: edible green and pink food colourings
- Crystallised Violet: crystallised violets
- Crystallised Rose: crystallised roses or rose petals
- Edible Wafer Flower: edible wafer flowers
Directions
- Heat the oven to 190C/fan 170C/gas 5. Arrange paper cases in bun tins. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Divide the mixture between the cases so they are half filled and bake for 12-15 mins, until risen and golden. Cool on a wire rack.
- Mix the icing sugar and water until smooth and use a third on eight of the cakes. Divide the rest in half, and colour one half pale green and the other half pale pink. Decorate the white ones with crystallised violets, the pink ones with the roses and the green ones with the wafer flowers. Leave to set. Will keep for up to 2-3 days stored in an airtight container in a cool place.
