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1. Heat the oven to 190C/fan 170C/gas 5. Arrange paper cases in bun tins. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Divide the mixture between the cases so they are half filled and bake for 12-15 mins, until risen and golden. Cool on a wire rack.
2. Mix the icing sugar and water until smooth and use a third on eight of the cakes. Divide the rest in half, and colour one half pale green and the other half pale pink. Decorate the white ones with crystallised violets, the pink ones with the roses and the green ones with the wafer flowers. Leave to set. Will keep for up to 2-3 days stored in an airtight container in a cool place.

Per cake

193 kcalories, protein 2g, carbohydrate 36g, fat 6 g, saturated fat 3g, fibre 0g, salt 0.2 g

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• Suzi

  15 November 2007

  Suzi rated and commented on this recipe

  

  Lovely little cakes - quick and easy to make, you cant go wrong. I made these to raise money for Rose Willcocks appeal and sold them for 50p each at work.. go really nice with a cuppa!

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• Ermintrude75

  15 February 2008

  Ermintrude75 rated and commented on this recipe

  

  Delicious cakes. I made 12 muffin-size cakes instead of 24 (as I didn't have a smaller tin or cases). I put a very generous topping of icing on each and still had plenty left over, so if you make bigger cakes note that you could get away with two-thirds or a half of the icing mixture.

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• julie

  17 February 2008

  julie commented on this recipe

  made these on valentines day because of the roses and violets.they were so easy and didn,t last long.

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• galc04

  19 February 2008

  galc04 rated and commented on this recipe

  

  I made these cakes for my sons party, used a different topping. Easy to make, taste great!

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• julie

  30 March 2008

  julie rated this recipe

  

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• Sam

  01 September 2008

  Sam rated and commented on this recipe

  

  Yummy cakes. Made them for a friends birthday and they were gone in seconds. Best fairy cakes they'd tasted was the general view. Hooray!

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• Krussell

  08 September 2008

  Krussell rated and commented on this recipe

  

  Amazing! taste great and easy to make, also light as a feather

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Ingredients

For the cakes

• 140g butter , very well softened
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g custard powder or cornflour

For decorating

• 600g icing sugar , sifted
• 6 tbsp water , or half water and half lemon juice, strained
• edible green and pink food colourings
• crystallised violets
• crystallised roses or rose petals
• edible wafer flowers

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Difficulty and servings

Makes 24 cakes

Preperation and cooking times

Prep 15 mins

Cook 15 mins

Plus cooling time

Freeze un-iced

Ingredients

For the cakes

• 140g butter , very well softened
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g custard powder or cornflour

For decorating

• 600g icing sugar , sifted
• 6 tbsp water , or half water and half lemon juice, strained
• edible green and pink food colourings
• crystallised violets
• crystallised roses or rose petals
• edible wafer flowers

Per cake

193 kcalories, protein 2g, carbohydrate 36g, fat 6 g, saturated fat 3g, fibre 0g, salt 0.2 g

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