Cactus’s are massively on trend right now so we thought we should jump on the band wagon and create some edible ones! They take a little time to make but the result is worth it. Why not make a batch of your own to impress your friends, they’ll definitely be Instagram worthy!
Ingredients (makes 8)
Cakes:
110g sugar
110g butter
100g self raising flour
10g cocoa powder
2 eggs
Butter Icing:
300g icing sugar
150g butter
green food colouring
Sand:
x4 digestive biscuits, crushed
Fondant Icing:
x1 packet ready to roll icing (fondant icing)
green food colouring
pink food colouring
yellow food colouring
Method:
Pre-heat the oven to 180C. Make the cupcakes by mixing all the cake ingredients together until smooth and spooning it into 8 muffin cases. Cook for 20-25 minutes or until a knife inserted comes out clean. Leave to cool.
Meanwhile, make the buttercream by mixing the butter and icing sugar together until light and smooth. Spread a little on to each cupcake and sprinkle over the crushed digestives.
Add a few drops of green food colouring to the renaming butter cream and mix well. Break off a large ball of fondant icing and add some green food colouring, massage until even in colour. Place half of this to the side and add a little more green food colouring to make the remaining icing a darker green.
Assemble the cactus’s by rolling out the fondant icings and using different size flower cutters to build the plants. For the larger ones, break off some fondant icing and roll it into a ball or an oblong. Place this on top of the cupcake. Use different star or half star nozzles to pipe the buttercream around the ball. Finish with small flowers on the top, using fondant icing coloured pink or yellow.
If you have a go at making these prickly delights you have to share them with us on Instagram using @bakesbox or #bakesbox. We promise they are worth the effort!
