Tiny Rose and Violet Creams

Name: Tiny Rose and Violet Creams
Yield: Makes 60 (30 Rose and 30 Violet)
Ingredients: white icing sugar, if necessary; 1 tsp vanilla extract; 100 g unsalted butter, softened, plus more for the tin; 100 g 70% cocoa solids chocolate, finely chopped; 4-5 tsp rose water; 1 tsp baking powder; pink food colour paste; 500 g bag fondant powder; 120 g dark muscovado sugar; grape violet food colour paste; 4-5 tsp violet liqueur; 30 crystallised violet petals; 30 crystallised rose petals; 2 eggs, lightly beaten; 40 g ground almonds; 80 ml whole milk; 60 g self-raising flour; 400 g 70% cocoa solids chocolate, roughly chopped

Preparation info

Makes
60

Difficulty
Medium

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

Reminiscent of lace gloves and nosegays from a more genteel era, and perfect served at the end of a special celebratory meal, or with afternoon tea. If you choose not to buy the violet liqueur, just make the rose cakes (you will need to double the quantities of rose fondant). Remember that different types of rose water and violet liqueur vary hugely in strength, so add little by little to taste.