Rosie Fairycakes with Crystallised Rose Petals

Rosie Fairycakes with Crystallised Rose Petals

Beautiful rose flavoured fairycakes hiding a Turkish delight jewel and topped with purely gorgeous crystallised rose petals.

These cakes were inspired by a lovely meal out in London with friends at a Turkish Restaurant.  The rosewater you can get in most baking sections in the larger supermarkets but I got this bargain big bottle from the Polish section in Tescos for less than £1.  The cost of the Turkish delight was a different matter but we’ll say no more about that!

Ingredients:
Cakes
150g butter
150g sugar
100g self raising flour
50g plain flour
3 eggs
2 tbsp rose water
6 large pieces of rose Turkish delight

Icing
250g icing sugar, sifted
4 tbsp rose water

Crystallised petals
rose petals
egg white
caster sugar

Makes 12.

Prepare the rose petals first.  You will need to do these the day before you want to use them.
Collect some pretty rose petals from the garden (or indeed a friends garden if you’re not too green fingered like me).  I used some pretty deep pink miniature roses from my Mum’s garden.

Set yourself up with a tray or plate lined with greaseproof paper, one egg white in a bowl, a shallow container of caster sugar, a teaspoon, a fork and a paintbrush.

Cup of tea is optional but will keep you going whilst you work.

Separate the petals that you want to crystallise removing any bruised ones and dispatching the odd bug that might be hiding in them.

With the fork whisk up the egg white a little bit so it loosens and is a little bit frothy.

With the paintbrush paint each side of the petal with a little egg white.

You can then pick them up with the paintbrush and drop them into the container of caster sugar.

Using the spoon cover the petal with sugar and wizzle the sugar container back and forth. (Yes, wizzle is a technical term).  Just make sure that the petal is coated with sugar.  Leave it in there for a bit and paint and coat some more.
When you have five or six in the sugar fish them out with the spoon tapping off the excess sugar and place them carefully onto the greaseproof paper.

Continue until you have coated and sugared all the petals, now leave overnight to dry out.

The following day they will have crisped up a bit and are ready to use, and looking lovely I might add!

Now to make the fairy cakes.  Prepare the bun tins adding a paper case to each.
Preheat the oven to 180c/160c Fan/350F/Gas Mark 4.
Cut the pieces of Turkish delight into halves and add one piece to each paper case.

Cream together the butter and sugar.

Add in the eggs, flour and rosewater and mix well.

Add the cake mix to the paper cases covering the Turkish delight.  Fill each case half full.

Bake in the oven for 18-20 minutes.

Remove from the oven and cool on a wire rack.

To make the icing sift the icing sugar, add 4tbsp rose water and mix well.  Add a little pink food colouring if desired.  Place a spoonful of icing on each fairy cake when cooled and spread evenly using the back of the spoon.  Select a couple of your beautiful petals and place in the centre of the icing.  Leave to set.

Rosie Fairycakes with Crystallised Rose Petals

Rosie Fairycakes with Crystallised Rose Petals

Ruth Clemens Baker
Ruth Clemens, Baker Extraordinaire

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18 Responses to Rosie Fairycakes with Crystallised Rose Petals

  1. Mum says:

    This is NOT fair!!! My rose petals, my favourite Turkish Delight and I don't even get to try one….HUH!

  2. Mum says:

    I must say ,despite the lack of Rosie Cupcakes I'm VERY proud of you xxx

  3. Choclette says:

    Wonderful looking cakes – I love rose. Great description of how to crystallise petals. I've done it with primroses but not roses.

  4. Anonymous says:

    Just made these in little heart-shaped cases – although I'll admit I didn't do the rose petals, just sprinkled on glitter. Delicious :) Thank you for the recipe

  5. Anonymous says:

    Just love Turkish Delight and will definitely be trying these out. But…this may sound a daft question, can you actually eat the rose petals?
    It'll be worth buying a small bunch to do these.

  6. Anonymous says:

    hi Ruth,

    I was wondering that to, can you eat the rose petals?
    thank youxxx

  7. Ruth says:

    Yes the rose petals are fully edible as long as you know where they've come from and haven't been sprayed with pesticides etc x

  8. Natalie says:

    These look lovely – does the turkish delight melt in the center? xx

  9. Ruth says:

    Hi Natalie – the turkish delight doesn't melt in the centre it stays whole! xx

  10. Anonymous says:

    I can't wait to try this recipe, but just one thing; I've got rose essence and also rose water – which is best to use and if I use the essence instead of the rose water like you use here, what quantitiy, I presume essence is more concentrated?

  11. Ruth says:

    I would go with the rose water but a few drops of essence will do the job instead – it is quite difficult to get hold of the essence so lucky you! x

  12. Online Flower says:

    Oh these look yummy! I am a big fan of turkish delight so can't wait to try these out :) What happens to the turkish delight once it has cooled down?

  13. Ruth says:

    Online Flower – the turkish delight stays as a nugget of turkish delight – yum!

  14. Vicky says:

    How long will the crystallised petals keep for? My sister wants them for on her wedding cake :-)

  15. Varney says:

    Hiya, I tried making these with home-made turkish delight and they melted! Do I need to shop-bought turkish delight for it not to melt?

    • Hmm, I’ve never tried making my own turkish delight but maybe homemade is more soft set? In which case it’s melted before the cakes have cooked through – I think the way to go with these is with shop bought turkish delight x

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