Small Cakes: Crystallised Flower Fairy Cakes

Name: Small Cakes: Crystallised Flower Fairy Cakes
Yield: Makes 20-24
Ingredients: 1 × Orange Drizzle Cake batter; 20-24 fairy cake cases; 600 g icing sugar, sifted; 5-7 tbsp orange juice; purple food colour; 20-30 edible crystallised flowers and leaves (I used lavender, tiny rosebuds, anchusa, daisies and pinks, and geranium and rosemary leaves); green food colour; 70 g bag white royal icing

Preparation info

Makes
20-24

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

Perfect for any garden party, these are as pretty as a picture. In this recipe, they are iced in very pale lavender and green pastels to complement the flowers used, but you can use any colours of your choice. For a large party or wedding, a stand of these on each table would make a fabulous centrepiece.

Ingredients

1 × Orange Drizzle Cake batter

Cake
Wedding/Marriage
Baking
Vegetarian

Method

Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½.

Line 2 fairy cake tins with paper cases. Divide the batter evenly between them (make sure each is only just over half full, as you need space for the icing to set flat on top).