Name: Rosebud Fairy Cakes
Yield: Makes 24 fairy cakes
Ingredients: 1 × Victoria Sponge batter; 150 g white sugarpaste; 1 pot pink food colour paste; 250 g icing sugar, plus more to dust; 1 tsp rosewater (optional); 1 tsp vanilla extract; 1 pot clear glitter (optional); 24 fairy cake cases; 200 g butter, softened; 60 g bag green royal icing

Preparation info

Makes
24
fairy cakes

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

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

1 × Victoria Sponge batter

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Place the cases into 2 fairy cake tins and divide the batter evenly between them. Bake for about

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Rosebud Fairy Cakes

Ingredients

Method

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