Delicate Green Cakes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ¾ cup sugar
- 1 unwaxed Lime (finely grated zest)
- 1 tsp vanilla extract
- 3 eggs (beaten)
- 1 ¼ cups self-rising flour
- For the icing
- 3 ¼ cups powdered sugar
- 3 Tbsps lemon juice
- hot water
- green Food coloring
- To decorate
- green Sugar pearls
- 1 ⅛ cups white Sugar paste
- edible, silver luster
- edible, gold luster
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160°fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Stir in the lime zest and vanilla. Gradually beat in the eggs, beating well.
4.
Sift in the flour and gently fold into the mixture until combined.
5.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the royal icing sugar into a deep bowl. Beat in the lemon juice and beat well until thick and smooth. Add a little hot water, beating again until thick and smooth. Beat in a few drops of food colouring.
7.
Spread the icing over the cakes, decorate with the sugar pearls and leave to set.
8.
Cut the sugarpaste into 12 small pieces and 12 strips. Roll the strips in your hands to form coils, with a rounded end, as in the photo.
9.
Using a fine brush, apply the silver and gold lustre powders, as in the photo
10.
Roll the small pieces of sugarpaste into small balls and attach to the rounded ends of the coils with a little water, as in the photo.
