Sugar plum fairy cakes

Get it? I mean, really, puns are great.

Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel. Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl. Carefully add the melted butter around the edge of the mixture while still whisking. Remove the bowl from the mixer and place on a tea towel, then sift and gently fold in the flour and mixed spice in two batches. Transfer the mixture to a piping bag and carefully pipe into the cake cases.

Sugar plum fairy cakes

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Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes.

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Your web browser is out of date. Update your browser for more security, speed and the best experience on this site. Sep 17, Skip to main content Your web browser is out of date. Update your browser. Jump To chevron-round-down Ingredients Instructions. Jump to Recipe Save Print.

Sugar plum fairy cakes

These butterfly cakes — also called fairy cakes or butterfly buns — are cupcakes decked out to look like butterflies with a pile of sweet whipped cream and a dollop of jam. They are fun and easy dressed up vanilla cupcakes! To make butterfly cakes, start with your favorite vanilla cupcakes. Pipe sweetened whipped cream Chantilly cream on the centers of the now flat cupcake tops. Cut the circles that you removed from the tops of the cupcakes in half. Place each half upright into the whipped cream on top of each cupcake so they look like wings. Pipe or dollop a small circle of jam into the center of each pair of wings. You can use any kind of jam that you like; strawberry jam works really nicely.

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For the edible fairy cake cases, melt the chocolate in a heatproof bowl placed over a pan of simmering water. Imagine saying that every time you talked about the recipe! Leave a comment Cancel reply. On a side note, I used to be called the Sugar Plum Fairy at primary school — double, double win. I think that settles it. Transfer the meringue buttercream to a piping bag fitted with a round nozzle and pipe it onto the cupcakes. I mean, really, puns are great. Once melted, paint the chocolate inside the fairy cake cases and press the cooled genoise fairy cakes into each one, so the chocolate lines and coats the side of the cakes. While the mixture is whisking, melt the butter in a small saucepan. Already have a WordPress. Skip to content.

Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel. Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. While the mixture is whisking, melt the butter in a small saucepan.

Beat continuously with an electric hand-held whisk until the mixture is thick and glossy and all the sugar has dissolved. The Restless Baker. Just two words, or maybe 3. Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes. Tags: Baking Recipes , britishbakingshowrecipes , Contestant Recipes. Log in now. Carefully add the melted butter around the edge of the mixture while still whisking. For the French meringue buttercream, combine the egg white and sugar in a medium-sized heatproof bowl set over a pan of barely simmering water. Leave a comment Cancel reply. Skip to content. That would drive me nuts. Imagine saying that every time you talked about the recipe! But why would I call this cake a sugar plum fairy cake? Set aside.