Remember the days of butterfly cakes? The small cases filled with a strawberry-sized scoop of soft batter? Top of the sponge carefully cut to make two wings, stuck back in with a spoonful of butter icing and sweet jam? Two wee bites of the cake and you've finished. So light, you might as well be the butterfly on the cake.
Meanwhile, sift the icing sugar into another bowl and add the water. Mix with a metal spoon in to a thick paste. When the cakes are cool, fill a cup with hot water. Dip a silicon palette knife into the water, dip into the icing and spread thickly onto the cake top, leaving no gaps.
Decorate with those lost and forgotten shards of sugar -
Dear old fairy cake friend, we love you.