Name: Tiny Fairy Cakes
Yield: Makes about 80
Ingredients: 100 g white sugarpaste; set of 3 blossom cutters (5mm, 10mm and 15mm); 15 mm-wide butterfly cutter; 60 g bag white royal icing, No. 1 nozzle; blue food colour; yellow food colour; pink (or red) food colour; 80 petit four paper cases; 5-6 tbsp lemon juice; 500 g icing sugar, sifted, plus more to dust

Preparation info

Makes about
80

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

These dinky little bite-sized cakes are made in petit four cases. The blossoms and butterflies can be made ahead and stored at room temperature in a cardboard box, not in an airtight container or sealed tin. The cakes themselves can be made 2 days ahead, but no longer or they will dry out.

Ingredients

1 × Very Lemony Crunch Cake batter

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Lay out all the petit four cases in small-hole baking trays, or just put them on baking sheets. Divide the batter evenly between them and

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Tiny Fairy Cakes

Ingredients

Method

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