bake for 15-18 minutes (170°C) until lightly golden on top. Meanwhile, clean mixing bowl and make icing. Buttercream Ic
Thermomix APP
FAIRY CAKE BOUQUET
ACTIVE TIME
TOTAL TIME
DIFFICULTY
SERVINGS
35 min
1 hour
easy
14 pieces (cakes)
BAKING TIME
15 min - 18 min (170°C) INGREDIENTS FOR 14 PIECES (CAKES)
PREPARATION
Fairy Cakes
Fairy Cakes
· 125 g golden caster sugar · 125 g unsalted butter, soft · 125 g self-raising flour · 2 medium eggs · 1 tsp natural vanilla extract · 2 Tbsp milk
1 Preheat oven on 170°C and line 2 x 12 hole bun tins with 14 paper fairy cake cases. 2 Place sugar and butter in mixing bowl then mix 20 sec/speed 4. 3 Add flour, eggs, vanilla and milk then mix 20 sec/speed 4. Fill cases ⅔ full then bake for 15-18 minutes (170°C) until lightly golden on top. Meanwhile, clean mixing bowl and make icing.
Buttercream Icing 4 Place butter, icing sugar, milk and vanilla extract in mixing bowl then cream 1 min/speed 4. Scrape down sides of mixing bowl with spatula then cream again 20 sec/speed 4. Divide icing between 4 bowls and colour as desired. Spoon each colour into a piping bag fitted with a star shaped nozzle. 5 Pipe in a swirling motion, starting in the centre, working your way outwards. Assembly 6 Place a polystyrene ball (Ø 15 cm) on a vase, plant pot or something similar with a Ø 13-15 cm mouth. Starting at the top, use 2 cocktail sticks to attach each cake to the polystyrene ball by pushing them halfway into the ball first, and then gently pushing the cake onto the sticks. Keep cakes as close together as possible. 7 Fold 2 large pieces of tissue papper into 2 triangles then wrap them around the vase with the point facing upwards, using sellotape to secure. Cut 2 large clear cellophane wrap trainagles and finish off by wrapping around vase securing with sellotape. Serve as a fantastic centre piece.
USEFUL ITEMS
THERMOMIX PARTS Spatula, Measuring cup
· paper fairy cake cases · 2 x 12 hole bun tins · piping bag and nozzle
