For the recipe Frog Pond Fairy Cakes
|110 g||Butter (4oz)|
|110 g||Caster Sugar (4oz)|
|75 g||Self-Raising Flour (3oz, sieved)|
|3 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|12||Dr. Oetker Muffin Cases x 12|
|150 g||Icing Sugar (5oz)|
|Dr. Oetker Blue Extra Strong Food Colour Gel|
|125 g||Dr. Oetker Ready to Roll White Fondant Icing (4 ½ oz)|
|Dr. Oetker Green Extra Strong Food Colour Gel|
|100 g||Dr. Oetker Ready to Roll Coloured Fondant Icing (just the black Regal-Ice)|
|Lime (A small chunk of angelica or frosted lime rind – see tip below)|
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the baking cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
Divide the mixture between the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch.
Remove from the oven and leave to cool on a cooling rack.
Mix a little water, icing sugar and a few drops of Sky Blue Gel Food Colour together to a smooth spreading icing. Spread over the cupcakes.
For the frogs, cut off 15g (1/2oz) Regal Ice and wrap in cling film. Flatten the remaining Regal Ice a little and add a few drops of Lime Green Gel. Fold the Regal Ice over each other and gently knead together until the colour is mixed in. Repeat this colouring technique until the Regal Ice is a pretty pastel green shade.
Divide the green icing into 12 portions and roll each piece into one marble sized ball of green icing to make the head plus 2 smaller balls of green icing to form the eyes and stick on top of the headd.
Divide the reserved white Regal Ice into 48 pieces and roll half into small balls for the whites of the eyes and stick on the heads. Use tiny pieces of Black Coloured Regal Ice to the eye balls. Use a cocktail stick to make holes for the nose.
For the flies, join 2 small balls of black icing to form the bodies and use the remaining white Regal Ice portions to flatten and attach as wings.
Place the completed frog and fly onto the cupcake. To finish, cut fine strands of angelica and stand upright in the icing to create pond reeds. Alternatively, use pieces of frosted lime zest.
1 serving = 66g
To make frosted lime zest, using a vegetable peeler, pare of thin peelings of lime zest, then cut the thin strips. Brush the strips lightly with egg white, shake off the excess and then toss in caster sugar. Leave on a board or plate lined with baking parchment in a cool, dry place for a few hours until crisp and dry.
|Per Serving||Per 100 g / ml|