Dessert

Glamorous Fairy Cakes with Edible Flowers and Colored Icing Recipe

ByBen Miller December 8, 2025December 8, 2025

Introduction

These glamorous fairy cakes are a delightful treat, perfect for special occasions or afternoon tea. Soft, golden sponge cakes topped with colorful icing and delicate edible flowers make these cupcakes as beautiful as they are delicious.

The image shows nine cupcakes arranged in three rows on a black wire cooling rack placed on a white marbled surface. Each cupcake has a pale pastel-colored frosting layer, with three having light pink frosting, three with soft green frosting, and three with white frosting. On top of each cupcake sits a small flower decoration matching their frosting colors: deep pink flowers on the pink frosted cupcakes, white flowers on the green frosted ones, and dark purple flowers on the white frosted cupcakes. A few additional white and red flower decorations are scattered near the front right corner of the rack. The texture of the frosting looks smooth and slightly soft. photo taken with an iphone --ar 4:5 --v 7

Ingredients

140g butter, very well softened
140g golden caster sugar
3 medium eggs
100g self-raising flour
25g custard powder or cornflour
600g icing sugar, sifted
6 tbsp water, or half water and half lemon juice, strained
Edible green and pink food colourings
Crystallised violets
Crystallised roses or rose petals
Edible wafer flowers

Instructions

Step 1: Heat the oven to 190°C (fan 170°C/gas mark 5). Arrange paper cases in bun tins.
Step 2: Put the butter, sugar, eggs, self-raising flour, and custard powder (or cornflour) in a large bowl and beat for about 2 minutes until smooth.
Step 3: Divide the mixture between the cases so they are half filled. Bake for 12–15 minutes, until risen and golden.
Step 4: Cool the cakes on a wire rack before decorating.
Step 5: Mix the sifted icing sugar with the water (or water and lemon juice) until smooth.
Step 6: Use one-third of the icing to cover eight of the cakes evenly.
Step 7: Divide the remaining icing in half and colour one portion pale green and the other pale pink using food colourings.
Step 8: Decorate the white iced cakes with crystallised violets, the pink iced cakes with crystallised roses or rose petals, and the green iced cakes with edible wafer flowers.
Step 9: Leave the decorated cakes to set before serving.

Tips & Variations

For a citrus twist, use half lemon juice and half water in the icing for a subtle zing.
Try other edible flowers like pansies or lavender for different floral notes and colors.
Ensure the butter is very soft for the smoothest batter and best cake texture.
If you don’t have custard powder, cornflour works well to keep the cakes light.

Storage

Store the fairy cakes in an airtight container in a cool place for up to 2–3 days. Avoid refrigerating as this can dry out the cake. To refresh, let them come to room temperature before serving. The icing should remain nicely set if stored properly.

How to Serve

Nine cupcakes are arranged in three rows on a black cooling rack, which sits on a white marbled surface. Each cupcake has a smooth layer of pastel frosting in pink, light green, or white. On top of each cupcake, there is a small flower decoration matching the frosting color, with pink flowers on pink frosting, white flowers on green frosting, and small purple clusters on white frosting. Near the bottom right corner of the cooling rack, there are a few extra flower decorations placed next to the cupcakes. The overall look is soft and delicate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

You can substitute plain flour, but add 1 1/2 teaspoons of baking powder to help the cakes rise properly.

How do I make sure the cakes don’t stick to the paper cases?

Using high-quality paper cases and ensuring the batter is not overfilled helps prevent sticking. Cooling the cakes completely before removing the cases also makes it easier.