FAIRY GARDEN CAKE
No party is complete without a birthday cake, and this fairy garden is simply magical! It's made easy with cake mix, ready-made frosting and lots of candy and sprinkles.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray 2 (8-inch) round cake pans. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool 1 box cake mix as directed for 2 (8-inch) rounds. Make, bake and cool other box as directed for cupcakes. Reserve 3 cupcakes; save remaining cupcakes for another use. For easier handling, refrigerate or freeze cakes 30 minutes or until firm.
- Stir green food color into 1 container frosting to make light green. On plate, place 1 cake layer, rounded side down. Spread with 1/2 cup light green frosting. Top with second cake layer, rounded side up. Spread thin layer light green frosting over cake to seal crumbs. Refrigerate or freeze 30 minutes.
- Spread another layer light green frosting on cake; smooth with spatula. Stir green food color into 1/3 cup frosting to make dark green. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw grass, flower stems and bushes on cake.
- Stir blue food color into 1/3 cup frosting to make blue. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw pond and river on cake.
- Stir yellow food color into 3/4 cup frosting to make yellow. Remove baking cups from 2 cupcakes. Place 1 cupcake, rounded side down, on cake for fairy cottage. Spread 2 teaspoons yellow frosting on cupcake; top with another cupcake, rounded side up. Spread yellow frosting on top and sides of cupcake stack. Place 3 cookies on rounded top of cupcake, using remaining yellow frosting to stick them together. Place remaining cookies on cake as shown.
- Press 2 large gumdrops together; on sugared surface, roll gumdrops with rolling pin to flatten. Cut out large circle for roof; place on top of cottage.
- Spoon melted chocolate into small plastic bag. Cut 1/4 inch off corner; squeeze gently to draw door and windows on cottage.
- To make gumdrop mushrooms, use melted white chips to attach 3 large gumdrops to round chewy caramels. Cut chewy chocolate candy in half crosswise; use white chips to stick 1 to base of each small gumdrop. Use melted white chips to draw dots on gumdrops and roof. Place on cake.
- Decorate with candy rocks and sprinkles as shown. Spread remaining frosting on last reserved cupcake.
Nutrition Facts : Calories 600, Carbohydrate 88 g, Cholesterol 35 mg, Fat 5, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving (frosted, undecorated), Sodium 550 mg, Sugar 0 g, TransFat 3 1/2 g
QUICK AND SIMPLE FAIRY CAKES
My mom told me this recipe, and I love it because its really quick and very easy to follow!
Provided by pkhosa
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
- Bake in the preheated oven until golden, 10 to 12 minutes.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 15.2 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 181.9 mg, Sugar 8.4 g
FAIRY CAKES
Perfect for a bake sale, kid's party or sweet afternoon snack, these iced cupcakes are the simplest sponges around and can be decorated as you like
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 37m
Yield makes 20-24
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
- Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
- Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.
Nutrition Facts : Calories 90 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium
FAIRY GARDEN CAKE
Check out our adorable Fairy Garden Cake. Perfect for springtime, decorate this Fairy Garden Cake with cookies and flowers to form cute flower shapes.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield Makes 16 servings.
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 5 min.; remove from pan to wire rack. Cool completely.
- Tint COOL WHIP with food coloring. Spread over cake.
- Decorate with remaining ingedients to resemble photo.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.9385 g, Sugar 0 g, Protein 2 g
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