Mother's Day flower cakes
Makes: 12
Time to prepare: 30 mins
Cals per cake: 240
12 ready-made fairy cakes
50g (2oz) unsalted butter
100g (4oz) icing sugar, sifted
Few drops of vanilla essence
1/2 500g pack Pastel Collection ready-to-roll icing
15ml (1tbsp) chocolate drops
1. Cut the tops off each of the fairy cakes to level the surface. Beat the butter until smooth, then gradually beat in the icing sugar and vanilla essence. Spread the butter icing on the top of each fairy cake.
2. Roll out the pastel-coloured icings on a surface lightly dusted with icing sugar. Using medium and small flower-shaped cutters, cut out about 18 small flowers and 12 medium flowers.
3. Place either three small fondant flowers or two medium flowers together on top of the buttercream, pressing down gently. Place a single chocolate drop in the centre of each of the small flowers and three drops in the centre of the larger flowers. Serve on day of making or store in an airtight container for 1-2 days.
Top tip: Use white and yellow marzipan instead of the coloured fondant if preferred.
More recipes:
Mother's Day food ideas
Redcurrant iced fairy cakes
Cakes
Desserts
michaela, 28 days [Offensive? Unsuitable? Report this comment.]
it is well nice