Baking

Pirate and Princess Cakes

cook 20 mins
Ingredients
  • 12 ready-made plain fairy cakes
  • 400 g (13 oz) ready-made buttercream icing
  • 50 g (2 oz) red ready-to-roll fondant icing
  • tubes of white and black writing icing
  • mixture of coloured sweets, such as dolly mixtures, mini marshmallows and cake decoration sprinkles
  • silver ball cake decorations
  • edible glitter dust (optional)
Directions
  • For the pirate cakes, spread 6 cakes with buttercream icing and level the surface. Roll out the red icing, cut 6 semi-circles to fit the top third of each cake and place on the cakes to make the scarf hats. Roll any trimmings into little sausages and twists and stick on one side of the hats as knots. Squeeze little dots over the hats, or crossbone shapes, with the white writing icing. Use the black writing icing to make a dot for one eye, an eye patch for the other, a dot for the nose and a large semi-circle for the mouth.
  • For the Princess cakes, swirl a generous spoonful of buttercream icing on the top of the 6 remaining cakes. Pile the sweets on top with a few silver balls, then sprinkle with edible glitter dust, if using.
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