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Two Tone Swirl Fairy Cakes

These beautiful fairy cakes combine different coloured icing to give a unique design every time!

10 Portions

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Two Tone Swirl Fairy Cakes

For the cake:

Dr. Oetker Muffin Cases
100 g Margarine (3 1/2oz)
100 g Caster Sugar (3 1/2oz)
115 g Plain Flour (4oz)
1 Dr. Oetker Baking Powder Sachet x 1
2 Medium Eggs

To decorate:

65 g White Vegetable Fats (2 1/2oz)
65 g Lightly Salted Butter (2 1/2 oz)
240 g Icing Sugar (8 1/2oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Red Extra Strong Food Colour Gel or any other Gel Food Colours

preparation

Preparation

1

1

Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cupcake tin with 10 Baking Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.

2

2

Gradually whisk in the eggs then sift the flour and Baking Powder on top. Using a large metal spoon, fold in the dry ingredients.

3

3

Spoon the mixture into the Baking Cases and bake in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.

4

4

To decorate, put the white fat and butter in a bowl and beat until smooth, glossy and pale. Gradually, sift and beat in the icing sugar until creamy and soft then add the Madagascan Vanilla Extract. Divide the butter icing into equal portions based on the number of different coloured icings you want to make.

5

5

Add a different Gel Food Colour to each portion, and mix thoroughly to make different coloured icing, using the guide below: 
Red 20 drops per 25g icing 
Blue 10 drops per 25g icing 
Yellow 20 drops per 25g icing 
Green 30 drops per 25g icing 
Orange 50 drops per 25g icing 
Pink 20 drops per 25g icing 
Violet 30 drops 25g icing 
Black 1 tube 25g icing

6

6

Fit a large piping bag with a 1cm (½ inch) large closed star nozzle. Spoon one colour icing into another piping bag and another coloured icing into a third piping bag. Cut the ends off both bags to make a 1cm gap. Flatten the bags slightly and place them side by side in the bag with the nozzle. Squeeze the icings evenly down the bag towards the nozzle and twist closed.

7

7

Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to cover the top of the cake then continue piping round to form a swirl on top.

8

8

Repeat the loading and piping with the other colours of icing in separate piping bags.

1 serving = 75g

Nutritional Information for the recipe Two Tone Swirl Fairy Cakes

PER SERVING PER 100G/ ML
Energy 88kJ
21kcal
105kJ
25kcal
Fat 0g 0g
Carbohydrate 0g 0g
Protein 0g 0g