Rose fairy cakes.

Now I don’t know about you, but I don’t understand when or why fairy cakes became cupcakes.. So these are my fairy cakes – simple fairy cakes with a dash of rosewater. Perfect for Valentine’s day! 

I made a simple batch of 12, half with just rosewater and half with chocolate flakes (I used Charbonnel et Walker’s CHOCOLAT CHARBONNEL which is actually a hot chocolate drink).

For twelve fairy cakes:
  • 100g plain flour
  • 100g butter
  • 100g caster sugar
  • 2 eggs
  • drop or two of rosewater
  • couple of teaspoons of cocoa if using
  1. Heat oven to 180 degrees celsius.
  2. Cream the butter and sugar together with a whisk or a spoon (it will take a touch longer with a spoon!)
  3. Sift in the half flour and one egg and mix that together.
  4. Sift in the other half and the last egg and mix together.
  5. Add the rosewater as you would vanilla essence. 
  6. Spoon half into paper cases in a baking tray. Add the cocoa if using and mix in, then spoon the rest in. If not using cocoa just spoon in the rosewater mix into all the cases.
  7. Leave for 10 minutes then check. Every oven is different so don’t rely entirely on times. You may need another 5 minutes. When you stick a fork through and nothing sticks to it when it comes out then you know it’s done.

Now for the fun bit!

 

  • 25g butter
  • 25g cream cheese – DO NOT use low fat. The high water content will prevent the nice texture you want for icing.
  • 50g icing sugar
  • Pink/red food colouring
  1. Mix all the above ingredients together. Simples!
  2. Using a large nozzle which has a cross at the tip, fill the bag with the icing mix.
  3. When icing, hold the bag with your strong writing hand at the top. Use your other hand merely as a guide. Think of it as squeezing a tube of toothpaste – you start at the top and roll your way down.
  4. Start the icing in the centre. Squeeze lightly and hold for a moment in one place so you get a pretty rose in the middle. 
  5. Move up and around the fairy cake with the icing bag. Stay close to the original rose – you will need to go round one and a half times or even twice. 
  6. To finish off stop squeezing but carry on moving round the fairy cake. This will give it an authentic and professional looking finish. 
 If you’re feeling really adventurous get a smaller nozzle and add some leaves, using an upwards motion (at about 70%) with your hand. Use the same icing but with green food colouring instead of pink. 
 
The number of fairy cakes you eat in one go is up to you.. Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s