Wednesday, April 28, 2010
Fairy cakes for Lily
I am a little bit off the healthy eating track for this blog posting but sometimes sugary, glittery, swirly icing is yer only man. One of my favourite chilled out babies got christened last weekend so I had to make her some extra special fairy cakes. Personally I like my cakes pretty plain or choclately but for a christening some sparkles, swirly icing and rose water was called for. I have a tendency to find some new ingredient, over use them and then get sick of them. However given a sufficient body of time, I usually return to the ingredient with a more measured approach. Such is the case for rose water in my repertoire, which I over indulged with a couple of years ago, but now is returning to favour.
I used my regular fairy cake recipe. But feel free to use whatever works for you. I include ground almonds in mine as it I like the flavour and they keep moist for longer. It was really all about the icing. I found an icing recipe on this lovely Australian blog after much searching for one that inspired.
I adapted it slightly by adding a few drops of pink food colouring paste, a teaspoon extra of rosewater and I also added chopped pistachios to some of the cupcakes. I love the contrasting colours of the pink and green. I also only needed half the amount for 24 cupcakes but I think its because I used a different piping nozzle.
I made little minis for the kids - though I did spy a lot of adults eating them too ;-)