An often quoted favourite passage from the gospel according to Saint John, speaks of life in all its fullness, and this is one of the reasons I love the summer solstice, the longest and most sun filled day of the year. I am also a firm believer that imagination, make believe, provides the foundations of belief and faith, which is one of the reasons why I also ‘believe’ in fairies. Hence these fairy cakes.
The sponge cake itself is infused with rosewater and the butter cream with pink gin, specifically Summer Solstice by Wessex Spirits, my local distillery.
- 125g butter (softened)
- 125g caster sugar
- 2 eggs
- 125g self raising flour
- 2tsp rose water
- 2-3 tbsp milk
- 150g butter (softened)
- 250-300g icing sugar
- 2tbsp pink gin
- Set the oven to 180c / Gas 4
- Beat the sugar and butter together until soft and smooth.
- Add the eggs one at a time and stir them into the batter, sifting in a spoonful flour in between each egg.
- Sift in the remaining flour and stir until beautifully mixed.
- Add the rose water and gin and stir.
- Dollop the batter into cupcake cases (silicone ones produce a moister cake), and pop them into the oven for 10-15 minutes until the cakes are risen and golden, bounce back up when pressed gently with a finger, and a skewer comes out clean.
- Place the cakes on a cooling rack and prepare the butter cream.
- Beat the butter until soft and smooth, sift in the icing sugar, and then add the gin to your taste.
- Once the cakes are cool, pipe the butter cream onto the cakes and decorate with sprinkles, sparkles, edible flowers or wild strawberries, not to forget the fairy dust!
Jesus said, ‘I came that they may have life, and have it abundantly.’John 10:10