Mini Flowerpots

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

Elderflower and Lemon Cake

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

Cake
Baking
Vegetarian
Birthday

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