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Bumble Bee Fairy Cakes

We have made these bumble bee cakes in miniature paper cups, because there is always so much wastage when children take only one bite!
Bumble Bee Fairy Cakes
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You Will Need:

Cake
  • 3 extra large or jumbo eggs at room temperature
  • 1 cup (250 ml) canola oil
  • 1 cup (250 ml) black coffee, made up with 2 t (10 ml) coffee granules and 250 ml hot water
  • 1 x 650 g Ina Paarman’s Chocolate Cake Mix
  • ± 50 miniature paper cups
Chocolate icing
  • 1 x 250 g Ina Paarman’s Chocolate Icing Kit
  • 125 g butter at room temperature
  • ¼ cup (60 ml) water
Vanilla icing
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 125 g butter at room temperature
  • ¼ cup (60 ml) water
  • 1 t (5 ml) lemon juice
  • a few drops of yellow food colouring
Extras
  • Edible silver balls and liquorice ropes for eyes.
  • Rice paper for wings - see pattern as illustrated

Method:

Adjust oven rack to the middle position. Preheat oven to 180 °C. Line mini muffin pans with small paper cups. Mix cake according to package instructions. Pipe or spoon cake mixture into paper cups. Fill cups only up to two thirds full. Bake for about 12 minutes. Leave to cool down completely. Mix the Vanilla Icing according to package instructions. Add a few drops of yellow food colouring. Mix the Chocolate Icing according to package instructions. Pipe three yellow lines of vanilla icing, well spaced over the cakes. Fill in with lines of chocolate icing piped between yellow lines. Decorate the bees with eyes and wings as illustrated.

Bumble Bee Fairy Cakes

We have made these bumble bee cakes in miniature paper cups, because there is always so much wastage when children take only one bite!
Bumble Bee Fairy Cakes

You Will Need:

Cake
  • 3 extra large or jumbo eggs at room temperature
  • 1 cup (250 ml) canola oil
  • 1 cup (250 ml) black coffee, made up with 2 t (10 ml) coffee granules and 250 ml hot water
  • 1 x 650 g Ina Paarman’s Chocolate Cake Mix
  • ± 50 miniature paper cups
Vanilla icing
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 125 g butter at room temperature
  • ¼ cup (60 ml) water
  • 1 t (5 ml) lemon juice
  • a few drops of yellow food colouring
Chocolate icing
  • 1 x 250 g Ina Paarman’s Chocolate Icing Kit
  • 125 g butter at room temperature
  • ¼ cup (60 ml) water
Extras
  • Edible silver balls and liquorice ropes for eyes.
  • Rice paper for wings - see pattern as illustrated

Method:

Adjust oven rack to the middle position. Preheat oven to 180 °C. Line mini muffin pans with small paper cups. Mix cake according to package instructions. Pipe or spoon cake mixture into paper cups. Fill cups only up to two thirds full. Bake for about 12 minutes. Leave to cool down completely. Mix the Vanilla Icing according to package instructions. Add a few drops of yellow food colouring. Mix the Chocolate Icing according to package instructions. Pipe three yellow lines of vanilla icing, well spaced over the cakes. Fill in with lines of chocolate icing piped between yellow lines. Decorate the bees with eyes and wings as illustrated.

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