Tuesday, 11 May 2010


I have been baking. Got so inspired by all cup cakes and fairy cakes that´s around recently! Not only highlighted by the new "Alice in Wonderland" film with Johnny Depp. But also by the girlie and nostalgic trend both when it comes to fashion and interior design. Like Cath Kidston among many other. And as I wrote before in London the window displays are more than often inspired by this trend and Madhatters tea party from Alice´s World.

I had my own little tea party today in my garden, and indoors, and used my English vintage tea cups and saucers with fabric from Swedish Department Store Åhléns, chandeliers from Habitat a couple of years ago, vase from Orrefors and wonderfully cup cake baking cases from www.kalasform.se.
At the moment my black and white garden is full of fabulous primulas and tulips which looks very good with my vintage tea set and black garden furniture.

Recipe for the fairy cakes below:

Fairy Cakes

Makes 12

125 g butter, softened
200 ml caster sugar
200 ml self rising flour or
200 ml plain flour and 1 1/2 tsp baking powder
Rind from one lemon
1 tsp vanilla sugar
2 large eggs
2-3 tbsp milk

Preheat the oven for 200 degrees Celsius.

Either put all the ingredients except the milk in a food processor and whizz it all together slowly adding the milk at the end.
Or, by hand, whip the butter with the sugar. Mix in one tbsp of flour and the one egg, repeat and the mix in the other ingredients, leaving the milk to the end.

Evenly distribute the mix into 12 paper baking case and bake for 12-15 minuter, until golden.
To put icing evenly on top you might have to cut of the tops!

For the icing you need

400 ml icing sugar
approx 50 ml water

Mix the icing sugar slowly with the water adding 5 ml at the time until quite firm but not too runny.
Colour by adding drops of food colouring to separate bowls and make sure you use separate spoons for each colour. Lilac you make from red and blue!

Spoon on top of the cooled cakes and let set a bit before decorating. Ready to enjoy after half an hour!
Keep in a airtight container if not eaten straight away. Will keep up to a week in the fridge.

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