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Violet and Rose White Chocolate Fairy Cakes

  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Violet and Rose White Chocolate Fairy Cakes


  • 60g good quality white chocolate
  • 2 tsp vanilla extract
  • 150 grams Stork
  • 150g caster sugar
  • 2 duck eggs (large hen eggs would be fine)
  • 150g plain flour
  • 1 tsp baking powder
  • 4 tbsp of violet and rose liqueur
  • 50 grams Stork
  • 130g icing sugar
  • 40g good quality white chocolate
  • Crystallised violets

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Melt white chocolate with 1 tsp vanilla extract over a pan of hot water and leave to cool slightly. Cream the Stork with the caster sugar until light and fluffy. Add the white chocolate and cream some more.
  2. Beat in two duck eggs one at a time (large hens eggs would be fine). Sift in plain flour with baking powder and gently stir. Add 2 tbsp violet and rose liqueur and stir gently until just combined.
  3. Spoon into 12 fairy cakes cases, filling to about 3/4 of the way up. Bake at 180C, 160C fan, Gas mark 4 for 20 minutes, and then leave on a wire rack to cool.
  4. Melt the remaining 40g of good quality white chocolate with the remaining vanilla extract over a pan of hot water and leave to cool slightly.
  5. For icing cream Stork with the icing sugar. Beat in the melted chocolate and 2 tbsp violet and rose liqueur. Spread over the cooled cakes and top with crystallised violets.