The Fairy Cake: How to make one

 Last year, my daughter came to the decision that she wanted a Fairy Cake, and a Fairy party for her birthday.  So, I set out to figure out how to make a Fairy Cake.  Not nearly as easy as I thought it would be to find a template, or photo or even something that didn’t scream Disney.  (although ours did house some very small Tinker bell cohorts once the whole thing was finished).  Then, I came across a stump cake…And that became our template.

For this cake, you will need the following supplies:
2 (or three!) eight inch cake pans, to make three eight inch round cake layers.
1 14″ x 17″ cake plate or tray or cutting board, covered with foil.
Icing tips (2 or 3 of the leaf making tips work really well for making the “bark” and the wild flowers on the outside of the stump, the small writing tip works well for making the rings on the top of the stump) and bags (or heavy duty freezer bags…leftover icing freezes BTW, even in the piping bags)
Round tea cookies (or digestives) at least three inches in diameter, for the funghi on the stump.
Icing colours: chocolate buttercream (3x the recipe); regular buttercream coloured:  pale orange (2x the single recipe), leaf green (1x), periwinkle blue (1x), pale yellow (1x)
Small angled spatula
2 bamboo skewers (you don’t need to soak them) trimmed to fit the height of your cake.
Small figurines for decorating your stump at the end…Smurfs, birds, butterflies, fairies, frogs.

Recipe for simple chocolate butter cream frosting:
1/2 cup shortening
1/2 cup butter
3/4 cup cocoa powder
1 tsp vanilla
4 cups icing sugar (1 kg bag)
3-4 Tbsp milk or cream.
You won’t use all 3 times the recipe, but as you can see in the pictures, we ran out of chocolate partway through and when I made the second batch, the colours didn’t match (not that trees have EXACT matching bark, but still!).  It freezes well.

Regular buttercream frosting:
2 Tbsp shortening
2 Tbsp butter
1 1/4 cup icing sugar
1 Tbsp cream
1/2 tsp vanilla
I made one batch of this for each different colour (except for the orange, which I made double the recipe)

I started with three 8″ round cakes (we made two chocolate
and one vanilla just for fun)
and vanilla icing in the middle of the layers.  Put a bamboo skewer in the middle to hold the layers from sliding. 
Make four times the recipe of your favourite chocolate buttercream icing (or use the recipe I have included here, below).  Smooth ice the outside of the cake with chocolate icing.

Make two times the recipe for regular butttercream frosting and colour it pale orange.  Smooth ice the top of the cake, almost all the way out the edge.  At this point, I put the cake into the fridge for overnight (or a couple of hours anyways).

In the morning, we went to work on the decorative part: Starting with the chocolate icing and tip #   . 


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