Sleeping Beauty Towers

Name: Sleeping Beauty Towers
Yield: Makes 12 cupcakes
Ingredients: 2.5-5 ml/½-1 tsp rose water; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 115 g/4 oz/½ cup butter; 175 g/6 oz ready-to-roll fondant icing, white; 15-30 ml/1-2 tbsp milk; 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted; 2 eggs, lightly beaten; gel or paste food colouring, pink, green, red; 175 g/6 oz/½ cups icing (confectioners’) sugar; ¾ egg white (about 25 g/1 oz/½ tbsp); 5-10 ml/1-2 tsp water; 12 paper flags; 5 ml/1 tsp glycerine; 5 ml/1 tsp lemon juice (optional)

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

These pretty fairy-tale towers have been made in individual pudding moulds. You could also use dariole moulds which are traditionally used for making English madeleine cakes and would give the towers a little extra height. The cake is flavoured with rose water, but you could use vanilla extract instead.

Ingredients

For the Cakes

115 g/4 oz/½ cup butter
115

Cake
Birthday

Method

Preheat the oven to 180°C/350°F/Gas 4. Thoroughly grease the moulds and dust with flour — this will make all the difference to turning out the cakes. Stand them on a baking tray or in a muffin tin (pan).
Cream the butter for a few minutes until soft an