I cannot believe the pink one is two. Walking, talking, independent, confident, and full of attitude of the good and bad variety. Thankfully she is still squidgy and hugely huggable, so there is a little bit of baby left, but not much! Her fairy party was adorable, lots of pink, fluttery wings and pretty dresses, the sun shone, it was dry and the little darlings flew round the garden, bounced on the trampoline, rode ‘Toffee’, and shockingly, jumped in muddy puddles!
The fairy tea party was a thrill to create, pink elderflower cordial, stacks of pink meringues, fairy wands, pink fruit skewers and of course a 4 tier pink sponge cake with buttercream icing bedecked in lots of flowers and edible butterflies. Probably not the healthiest tea in history but it looked charming and the birthday girl loved it. A very helpful fairy godmother, who resides in Africa, had been wonderfully inspiring and it was all thanks to her that the super popular star wands appeared on the menu. Buttery shortbread stuck together with icing, decorated with iced flowers and glittery icing. The pink one was quite overwhelmed, even requesting a ‘dar’, before bed!
It was without doubt a team effort. Mr.P decorated the fairy dell, cladding it in loose white linen. The Raj tent was erected in the garden, spare wings were left on the coat rails, fairy dust and magic everywhere. What a wonderful way to welcome in the year famously known as the ‘terrible twos’.
Fairy Wands (recipe adapted from the Billingtons Sugar, ‘Baking Mad’ Vanilla Star Recipe)
50gms golden caster sugar
25gms icing sugar
1tsp vanilla extract
300gms plain white flour
Set the oven to 180C and line 2 baking trays with parchment paper.
1. Cream together the butter, sugars and vanilla extract either in a Magimix or in a Kenwood with the beater going at full speed.
2. Slowly add in the flour until you have a pliable ball of dough, you may not need all the flour, I certainly did not. Wrap in cling film and chill in the fridge for 15 minutes or so.
3. Dust a surface with icing sugar and roll out the dough till about 2-3 mm thick and stamp out your stars. Pop on the baking trays and put in the fridge to chill again for another 15 minutes.
4. Bake in the oven until just beginning to turn golden at the edges. About 12 – 15 minutes. Leave to cool on a baking tray.
5. Leave as stars or make into wands by sandwiching a skewer stick with butter icing between 2 stars – abracadabra………fairy wands. Decorate with glitter, icing and flowers.