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Winter Wonderland fairy cake tower
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A Christmas stack of frosted sponges decorated with little stars and snowballs.
300g unsalted butter, softened
300g caster sugar
300g essential Waitrose Self Raising Flour
6 medium British Blacktail eggs
FOR THE DECORATION
250g Cooks’ Homebaking White Fondant Icing
Few drops Dr Oetker Food Colour, blue
50g desiccated coconut, plus extra for decoration
400g icing sugar, plus extra for dusting
8 tbsp lemon juice
1. Preheat the oven to 180°C, gas mark 4. Line 2 x 12-hole muffin tins with paper muffin cases (or bake in 2 batches of 12). Beat the butter, sugar, flour and eggs together until pale and creamy. Divide the mixture evenly between the paper cases and level the tops. Bake for 20 minutes until pale golden and just firm. Remove from the oven. Transfer to a wire rack to cool completely.
2. Meanwhile, dust the work surface with icing sugar. Knead half the white fondant icing with a few drops of blue food colour to make a light blue colour. Roll out and, using a starshaped icing nozzle, stamp out small stars.
3. To make the snowballs, use cool hands to roll small pieces of the remaining white icing into balls. Brush with water and dip in the coconut. Allow to set.
4. For the icing topping, place the icing sugar in a bowl. Add the lemon juice and stir with a wooden spoon to make a thick paste. For easy stacking, trim all the cake tops flat. Using a palette knife or the back of a teaspoon, spread the icing over the cakes, then sprinkle each with coconut. Leave to set for 1 hour until dry. Store the cakes in an airtight container for up to 2 days, until ready to assemble.
5. To build the tower, place 1 cake in the centre of a large, flat platter. Arrange 10 cakes around it, then place another 8 cakes on top, overlapping the ones underneath. Place another 4 cakes on top of these, leaving 1 cake for the very top. Sprinkle with coconut.
6. Place a Christmas tree icing figure or other decoration on the topmost cake, using a little water to fix it if necessary.
Typical values per serving:
3.2g protein, 0.7g fibre