Name: Mini Flowerpots
Yield: Makes 40 Tiny Cakes, and 18 Fairy Cakes
Ingredients: 18 fairy cake dark brown paper cases and 40 mini muffin dark brown paper cases; finely grated zest of 1 unwaxed lemon; selection of food colour pastes; selection of small edible flowers and leaves, such as primulas and primroses, violets, violas and pansies, sprigs of mint; 1 tsp baking powder; 100 g white sugarpaste; 4 eggs, lightly beaten; 225 g self-raising flour; 300 g icing sugar, sifted; strands of raffia or ribbon; selection of bought sugar flowers; 225 g unsalted butter, really soft; pearlised sugar pearls; nylon piping bag and medium star nozzle; selection of flower, leaf and butterfly cutters; 2 tbsp elderflower cordial; 200 g unsalted butter, softened; finely grated zest of 2 unwaxed lemons; 225 g golden caster sugar; 60 g bag of white royal icing, no. 1 nozzle (optional); icing sugar, to dust

Preparation info

Makes
40
Tiny Cakes

Difficulty
Easy

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

Pack these charming little elderflower and lemon cakes into a seedling box or a trough as a gift for a gardener.

Ingredients

For the Cakes

18 fairy cake dark brown paper cases and 40 mini muffin dark brown paper cases
225 g

Method

To Colour Sugarpaste

Place a piece of sugarpaste on a work surface. Dip a cocktail stick into a pot of food colour and knead in. It is much better to add the colour little by little and mix different colours. If it is sticky, add