Rose And Violet Fairy Cakes
Do you have a thing for rose and violet creams? If so, you might like these light and delicately scented rose and violet fairy cakes. The recipe is a standard fairy cake one, except it also includes white chocolate as well as the afore mentioned rose and violet flavours. Perfect for a spring afternoon tea.
If you like baking or just like eating home baked goodies, then World Baking Day is for you. So get your aprons on, your wooden spoons out. Bake for fun, bake with friends and Bake Brave for World Baking Day.
As a World Baking Day ambassador, I was sent a pretty pastel Cath Kidson cake stand and cupcake case set to showcase a recipe or two. I already had a cake planned for Mother’s Day, but still wanted to bake something pretty, floral and spring like to grace my new cake stand.
Rose And Violet Fairy Cakes
A while ago, I won a bottle of violet and rose liqueur at a raffle and I’ve been waiting for just such an occasion as this to do something with it. To be honest, it tastes a bit like medicine on its own, but added to a cake it gives an exotic perfumed flavour of Parma violets and rose.
The sponge is perfect – light, fluffy and tasty. This is probably due to the white flour I used; normally I use wholemeal. The buttercream is rather good too. You can taste the flavour of both rose and violets, but neither is overpowering.
These fairy cakes are perfect for Easter or any other spring gathering. Don’t worry if you don’t happen to have any violet and rose liqueur in your drinks cabinet though. You mean you don’t? Nor did I until I won it in a raffle.
Violet or rose syrup both work well or if push comes to shove, use some watered down rose and/or violet extract instead. You’ll find a super easy recipe for rose syrup here on Tin and Thyme and a recipe for violet syrup at Lavender and Lovage.
Decorate with either bought or homemade crystallised flowers. If the cakes are destined to be consumed on the day, fresh violets or roses are lovely.
Fairy Cakes
Fairy cakes are traditional British cakes. They’re similar too, but smaller than American cupcakes. If you’d rather make cupcakes, the quantities given here should make twelve. You’ll need to bake them a little longer though.
Other Floral Bakes You Might Like
- Chocolate lavender cake
- Flower cookies
- Lavender honey cake
- Rose cupcakes
- Rose meringues sandwiched with cream
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these rose and violet fairy cakes, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making floral bakes?
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Choclette x
Rose And Violet Fairy Cakes. PIN IT.
Rose And Violet Fairy Cakes
Ingredients
Fairy Cakes
- 60 g white chocolate a good quality one with vanilla notes is best
- 150 g unsalted butter softened
- 150 g golden caster sugar
- 2 large eggs (I used duck eggs)
- 150 g plain flour
- 1 tsp baking powder
- 2 tbsp violet and rose liqueur
Buttercream Icing
- 40 g white chocolate a good quality one with vanilla notes is best
- 50 g unsalted butter softened
- 130 g icing sugar sifted
- 2 tbsp violet and rose liqueur
Instructions
Fairy Cakes
- Melt the chocolate in a bowl suspended over a pan of hot water. Don’t let it get too hot and as soon as it’s melted, set aside to cool a little.60 g white chocolate
- In a large bowl, cream the butter and sugar together until light and fluffy.150 g unsalted butter, 150 g golden caster sugar
- Add the white chocolate and cream some more. Keep the chocolate bowl, you’ll need it later. Don’t be tempted to lick it out. Not yet anyway!
- Beat in the eggs one at a time.2 large eggs
- Sift in the flour and baking powder and stir gently into the batter.150 g plain flour, 1 tsp baking powder
- Add the violet and rose liqueur and stir gently until just combined.2 tbsp violet and rose liqueur
- Spoon into a tin lined with 15 fairy cake cases, filling to about ¾ of the way up.
- Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes or until well risen and firm to the touch. Then remove from the tin and leave on a wire rack to cool.
Buttercream Icing
- Using the same bowl as before, melt the white chocolate suspended over a pan of hot water. Leave to cool slightly.40 g white chocolate
- Cream the butter and icing sugar together until light and fluffy.50 g unsalted butter, 130 g icing sugar
- Beat in the chocolate.
- Beat in the liqueur.2 tbsp violet and rose liqueur
- Spread over the cooled cakes and top with crystallised or fresh violets.
Really great fairy cake recipe, thank you for your lovely ideas:) Suzie~
Wow these fairy cakes sound amazing, I love Violet & Rose – I bet they taste gorgeous!
I used a simple vanilla butter cream on half of them and a devil’s food frosting on the other half and they both tasted fantastic.
Some very pretty little cakes! Looking forward to World Baking Day!
Thanks Lottie – World Baking Day will be here before we know it, I’m sure 🙂
Yum yum, those cakes look delightful. Thanks for sharing Choelette
Thank you Tom, you are most welcome 🙂
They’re very pretty indeed, the flavours sound lovely, and the texture looks perfect. What a great recipe!
Thanks C – anything to make me think spring is here!
What a lovely post and such LOVELY cakes too! I am also a Baking Ambassador, have not done my post yet, and I am inspired by your fairy cakes, which as you know, I love MUCH more than their brash American cupcake cousins! THANKS so much for the link to my violet syrup, I am about to launch into Violet mode this weekend, now Malcolm is much better! I am making sugar, crystallised violets, syrup and some violet chocolates…..:-)
I LOVE your cakes and I was so pleased with my cake stand too!
Karen
Karen, I was very much thinking of you when I wrote this post. Not only your wonderful syrup which I’m desperate to make, but your passion for fairy cakes over cupcakes 😉
I’m glad Malcolm is on the mend. I expect you will be putting your cake stand to very good use and look forward to seeing the photos.
If the liqueur tasted like medicine and you added it to the cakes you can pretend you are having something healthy. Anyway, I’m sure chocolate contains vital vitamins …
Chris, my blog is a healthy blog, didn’t you know? 😉
I’m up for trying them, especially that frosting with the liquer in it!
The liqueur was really quite weird Jac, but it tasted great in the icing.
These look and sound so lovely. I do use Stork marge in my sponges and I was impressed by a taste test on Food & Drink whre the Stork sponge won. Voted for by Michel Roux! So I am happy to use it even more so now and I think the rose and violet syrup is something I could happily use on a regular basis. I love my floral essences 🙂
Hmmm, Stork does produce a lovely light sponge and is easy to use, but I’m not convinced by the taste test. My next challenge is to find a mass of sweet violets so I can make some violet syrup – I’m already addicted to the rose.
May I please come to tea at your house ? These little fairy cakes look so light and lovely! I’m sure a pot of Earl Grey would go so well with them!
Susan, you are very welcome to come to tea and I have some very nice Early Grey to accompany it.
This is a nice for Mother’s day or any occasion. I love cakes stand, it’s beautiful! 🙂
Thanks Vanessa – it is rather grand isn’t it 🙂
Love the cake stand.
Thanks May, me too 🙂
So delicate. For that really special occasion.
Thank you Jayne – delicate is another adjective that is rarely applied to me 🙂
So pretty! Definitely deserving of the name “fairy cake”!
Thanks Foodycat – it has to be fairy cakes where flowers and spring are concerned.
So pretty and such elegant flavours – thanks for the information about world baking day too, I’ve put it in the diary!
These sound beautiful. Baking with flower flavours makes me think of Victorian garden parties. Thank you for a romantic, elegant idea.
Thank you Debs, I just love it when anyone describes anything I do as elegant – it doesn’t happen very often.