Sugar plum fairy cakes

Get it?

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.

Sugar plum fairy cakes

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But why would I call this cake a sugar plum fairy cake?

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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.

Sugar plum fairy cakes

Sugar plum fairy cupcakes are bursting with flavor, and the pink frosting will leave you wanting to taste it. A homemade cupcake filled with a fruit filling and then topped with a plum and vanilla frosting. These are the perfect Christmas cupcake to serve. What is a sugar plum flavor? Well sugar plums are a small hard candy that got its name as it looked similar to a plum.

Albufeira to faro train

Drain the plums of their liqueur and carefully top each fairy cake with a plum piece and a sprinkling of edible gold glitter. Sign me up. On a side note, I used to be called the Sugar Plum Fairy at primary school — double, double win. Comment Reblog Subscribe Subscribed. For the edible fairy cake cases, melt the chocolate in a heatproof bowl placed over a pan of simmering water. Remove from the heat and continue to whisk until the mixture has cooled and is thick enough to hold its shape. Bake in the oven for about 1 hour, or until the middle of the cake springs back when lightly pressed. Add the eggs, one at a time and mix until mostly combined. Already have a WordPress. Beat continuously with an electric hand-held whisk until the mixture is thick and glossy and all the sugar has dissolved. This cake will keep in the pantry for about 3 days, or a week in the fridge. 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. I mean, really, puns are great.

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Skip to content. Leave a comment Cancel reply. Anyway, naming cakes is always hard. Drain the plums of their liqueur and carefully top each fairy cake with a plum piece and a sprinkling of edible gold glitter. That would drive me nuts. The Restless Baker. Already have a WordPress. Words are brilliant and the English language is rather thorough, but my grasp is lacking, and I often find it hard to express exactly what I mean. The energy, the resilience, the intensity — ballerinas and bakers have these things in common. Beat the extra butter and sugar in a stand mixer until pale and creamy. But why would I call this cake a sugar plum fairy cake?