Strawberry and Cream Chocolate Fairy Cake

  

The smaller, British version of the American cupcake complete with strawberry and cream and perfect for summer parties and Wimbledon! The newest felt food sculpture to be listed in my little shops.

This is the second fairy cake sculpture in my collection of more decadent adult British Cream Tea fairy cakes.

I love chocolate fairy cakes, strawberries and cream...so these, for me, are perfect ;)

125g self raising flour

25g cocoa

125g golden caster sugar

125g butter

2 large eggs

3 tbsps of milk

2 tbsps fraise liquor

2 tsps unflavoured gelatin

4 tsps cold water

500ml cold whipping cream

60g icing sugar

1/2 tsp vanilla extract

12 strawberries with stalks

1. Preheat the oven to 350F/180C degrees and line a fairy cake tin with 12 liners.

2. Cream the caster sugar and butter until pale and fluffy, then beat in the eggs and liquor.

3. Stir in the milk and sieve over the flour and cocoa and stir until combined.

4. Divide amoungst the liners and bake in the centre of the oven for 10-12 minutes. Transfer the fairy cakes to a wire rack to cool completely.

5. Combine gelatin and cold water in a small saucepan and leave until thickened. Place over a  low heat and stir until the gelatin his dissolved. Remove from the heat and cold slightly.

6. Whip cream, sugar and vanilla until slightly thickened. Then, whilst whipping, add the gelatin/ water mixture slowly. Whip until almost stiffened.

7. Spoon the cream over the fairy cakes, smoothing with a warm palate knife. Then top each with a strawberry and spoon a little more cream over the top so it falls down the sides of the berry.

British Cream Tea: Delicious British Felt Food Sculpture