Small Cakes: Flying Insects

Name: Small Cakes: Flying Insects
Yield: Makes 32 fairy cakes
Ingredients: black food colour paste; pink food colour paste; yellow food colour paste; 50 g bag black royal icing; red food colour paste; 350 g white sugarpaste; 4 tsp chocolate sprinkles; 8 long black liquorice strands; icing sugar, to dust; 1 × 15 mm heart cutter (optional); 32 fairy cake cases; 24 cocktail sticks; 2 tsp coloured sprinkles; 40 red mini chocolate beans; 40 pink mini chocolate beans; 50 g bag white royal icing

Preparation info

Makes
32
fairy cakes

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

Flying insects and wriggly worms will delight young children, both to make and to eat (especially the worms). The insects can be made a few weeks ahead, and must be finished at least the day before, and stored in a cardboard box at room temperature.

Ingredients

1 × Sticky Toffee Cupcakes batter

Cake
Vegetarian
Baking

Method

Make all the insects at least the day before. Divide the sugarpaste into 5 bowls. Colour them red, pink, black and yellow. Leave the last one white. Seal in 5 polythene bags at room temperature.

For the ladybirds, roll 8 red balls and shape them to be narrower towards the head. With a knife, make a seam down the middle for the wings. Make a little