Springtime Snacks

The spring season is upon us, and Flossie Crums just loves making delicious Easter snacks perfect for the whole family. From tasty chocolate brownie popchicks to carrot cake fit for a King, there’s enough to whet anyone’s appetite!


ello, I’m Flossie Crums. Royal baker to the fairies in the Magical Kingdom of Romolonia. It’s such a beautiful place, I wish you could come and visit one day. There’s a lemonade river and an ice cream palace where King Saffron and Queen Rosie live. Now that winter is over, the fairies have been spring-cleaning the palace. They have finally finished and want to celebrate with a Spring Glitter Ball. I’ve been asked to bake for them. (The fairies don’t have any ovens in Romolonia since the dreadful fire of 2006. King Saffron demanded that all ovens be removed from Romolonia, which wasn’t a huge problem as fairies usually just eat fruit and nuts. BUT the King forgot, that his wife. the Queen, has a very sweet tooth and LOVES cakes. So you see, that’s why I was appointed her royal Baker because I LOVE BAKING!) In preparation for the Glitter Ball I have been busy creating a wonderful selection of delicious treats fit for a Fairy party. The first thing I thought Queen Rosie might like are my especially tasty chocolate brownie Cake pop chicks.

Chocolate Brownie Cake pop chicks with tropical icing

What you need
• 160g soft butter
• 160g dark chocolate
• 110g plain flour
• 3 eggs
• 250g caster sugar
• 1 pot of tropical Flossie Crums Magic Melting icing from www.flossiecrums.com or Lakeland
• Tiny smarties to decorate and a black writing icing pen.

What you do:
1. Turn the oven to 180ºC.
2. Melt the dark chocolate and butter in a saucepan and leave to cool for 5 minutes. Mix the eggs with the sugar and add to the melted chocolate, add the chocolate and flour and mix everything together.
3. Bake the brownies in a greased 20 cm square tin (or a silicone brownie tin is even better) for 30 minutes. Take out the oven and leave to cool. When cool enough to handle, cut into little squares and with your hands mould these into 12 small balls.
4. Next, take your pot of Magic Melting icing and follow the instructions on the side of the pack. (You just pop it in the microwave for about 45 seconds).
5. Stick a small cake pop/lolly stick through each cake pop and submerge it into the Magic Melting icing to coat each pop. Place the cake pops onto a wire rack to dry.
6. To decorate, use tiny smarties for the beak and wings and writing icing for the eyes and feet.

As the fairies are having a Glitter Ball, I thought I should make some Easter cookies. Here’s my recipe for basic cookie dough that’s really easy to use. Go wild with your decorations! I’ve made eggs, but you could use any Easter shaped cookie cutter you can find.

Easter Cookies

What you need
• 280g plain flour 
• 2 egg yolks
• 200g unsalted butter
• 1 tsp. vanilla essence
• 100g icing sugar

To decorate
• 1 packet of Funky flavoured Flossie Crums sugar dough, available from Lakeland and www.flossiecrums.com
• A very small circular cutter

What you do:
Step 1 – making the dough
1. With a small knob of butter, grease a (35 x 25cm) baking tray.
2. Put the flour and butter in a food processor.
3. When the lid clicks shut, turn the knob and blitz everything until the mixture looks like little bread crumbs.
4. Take the lid off, add all the other ingredients and pop the lid on again.
5. Blitz everything until the mixture starts to form a ball. (I know, it’s just like magic!) Take out the pastry ball and pop it in the fridge for half an hour.

Step 2 – rolling out the dough
1. Ask a grown up to turn the oven on to 200ºC.
2. Sprinkle a handful of flour on the table and rub a bit of flour on your rolling pin. Start rolling out the dough, but every so often, wiggle the dough around to check that it’s not sticking to the table. If it is, start again with a bit more flour. When it’s rolled out the dough should be about as thick as a pound coin.
3. Get your cutters and start stamping out your cookies.
4. Use a blunt knife to lift them really carefully onto your buttered baking tray. You can place the cookies quite close together, because they won’t spread.
5. Take a wooden skewer or a toothpick and make a very small hole at the top of the cookies. This way you can thread them to hang, once they’re iced.
6. Bake the cookies for 8 minutes, then ask a grown up to take them out and cool.
7. To ice the cookies, roll out the funky flavoured sugar dough and stamp out egg shaped icing disks in various colours. Brush the cookies with a damp pastry brush and stick the icing onto the cookies. Then, using a very small cutter, stamp out little circles of icing and mix and match the colours on your eggs.

Carrot Cake for a King

Last time I visited the fairy kingdom of Romolonia, King Saffron told me he loves carrots. (A funny thing for a king to love, don’t you think?). Anyway, I think he’s going to love my Easter Carrot Cake with cream cheese and vanilla frosting.

What you need
• 150g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 150g caster sugar
• 250g coarsely grated carrots
• 150ml corn oil
• 2 eggs, beaten
• 1 tsp vanilla essence

For the frosting
• 50g butter, room temperature
• 75g full-fat cream cheese
• 1/2 tsp vanilla essence
• 100g icing sugar
• A packet of edible carrots

What you do
1. Preheat the oven to 180ºC/Gas Mark 4. Grease and line an 18cm diameter round cake tin.
2. Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl. Stir in the caster sugar and grated peeled carrots.
3. Pour in the corn oil and add the eggs and vanilla essence. Stir to mix and then beat for one minute until everything is combined.
4. Pour the cake batter into the prepared tin and bake in the centre of an oven for about 40 minutes, or until risen and firm to the touch. Remove the cake from the oven and leave on one side for 5 minutes before turning out onto a rack. Leave to cool completely.
5. For the frosting, beat the butter until smooth and add the cream cheese and vanilla essence. Gradually stir in the icing sugar.
6. Spread the frosting over the cake and decorate with edible sugar carrots.

Spring Time Cupcakes with Raspberry butter cream

I’m not sure if you’ve seen my wonderful new range of icings? This recipe uses the raspberry Magic Melting icing and is SO easy to use. All you do is pop it in the microwave for 30 seconds then spoon it carefully onto freshly baked cupcakes. Here, I’ve whipped it with softened butter to make raspberry butter cream cakes and as it’s spring time, I’ve added edible sugar flowers (and of course, sprinkled them fairy glitter!)

What you need
• 115g softened butter
• 115g caster sugar
• 115g self raising flour
• 2 eggs
• 1 tablespoon of milk (makes 12 spring time cakes)

To decorate
• 1 pot of raspberry Magic Melting Icing (from the supermarket)
• 125g softened butter
• Edible sugar poppies and small pot of fairy glitter and a disposable piping bag, all available from www.flossiecrums.com

What you do
1. Put 12 cupcake cases in a 12 holed cupcake tin and turn the oven to 180ºC.
2. Mix all the cake ingredients together and spoon carefully into the cupcake cases. Bake for 18 minutes then leave to cool.
3. To make the raspberry buttercream, melt a pot of Magic Melting icing and whisk in 125g softened butter using a hand held whisk.
4. Put this mixture into your piping bag and swirl the buttercream on top of the cupcakes.
5. Decorate with an edible flower.