FOOD + DRINK
A JUBILEE HIGH TEA CONT .
Strawberry & Cream Royal Fairy Cakes Recipe by : Dr . Oetker , www . oetker . co . uk
Prep Time : 75 minutes Cook Time : 5 minutes Makes : 10 cupcakes
Ingredients :
• 10 Dr . Oetker Rainbow Cupcake Cases
• 150g margarine
• 150g caster sugar
• 2 large eggs
• 5ml / 1 tsp Dr . Oetker Madagascan Vanilla Extract
• 175g self-raising flour
• 100g strawberry jam ( soft set )
To Decorate
• 350ml double cream
• Dr . Oetker Ready to Roll Coloured Fondant Icing
• Dr . Oetker Rainbow Decorating Icing
• Dr . Oetker Gold Decorating Icing
Method :
1 . Preheat the oven to 190 ° C / 170 ° C Fan / Gas Mark 5 . Put the baking cases in a muffin tin . Put the margarine in a mixing bowl with the caster sugar , egg and vanilla . Sift the flour on top and using an electric whisk on a low speed , gently whisk the ingredients together .
2 . Increase the speed and whisk for a few seconds until well blended and creamy . Divide the mixture equally between the cake cases and smooth over the tops . Bake for 20-25 minutes until risen and lightly golden . Transfer to a wire rack to cool completely .
3 . Using a teaspoon , scoop out a neat portion of sponge from the centre of each cake and fill with jam . Press the cut out sponge back on top to seal in the jam . Set aside .
4 . To decorate , gently knead the red and blue ready to roll icing separately to make pliable , then cut each into 5 pieces . Form each into a ball . Cut a deep cross in the top of each and roll the base of each ball between your fingers to make it narrower than the top – they should look like tiny chefs ’ hats .
5 . Knead 50g of the yellow icing to soften . Lightly dust the work surface with a little icing sugar then roll out the yellow icing thinly to form a rectangle approx . 8 x 15cm ( 3 x 7 inch ). Cut 30 thin strips , approx . 0.5cm ( 1 / 4 inch ) wide – you will need 3 for each crown . Cross 2 strips across each ball and stick in place using a little water . Trim at the base if necessary , then press down on the top of each to make an indent in the top .
6 . Secure another strip around the bottom of each , and trim as necessary . Gather up the trimmings and make small balls to decorate the top of the crowns , sticking them in place with a little water . Pipe decorating icing dots on each to resemble jewels . Leave aside on a board lined with baking parchment until ready to serve .
7 . Just before serving , whip the cream until firm enough to pipe and spoon into a piping bag fitted with a large closed star nozzle . Pipe a generous swirl on top of each cake and top with a crown . Your cakes are ready to serve and enjoy , and fit for The Queen !
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