Fairy cake
- Preparation and cooking time
- Total time
- 45 mins cooling time
- Easy
- Makes Cakes
Ingredients
For the sponge
- 4 free-range eggs
- 225g/8oz sugar
- 225g/8oz self-raising flour
- 225g/8oz butter, melted
For the icing
- 170g/6oz icing sugar
- 110g/4oz butter
- 55g/2oz cocoa powder, sifted
- To decorate
- white chocolate buttons
- milk chocolate buttons
Method
- STEP 1Preheat the oven to 180C/350F/Gas 4 and prepare two 12-hole tartlet tins with fairy cake cases.
- STEP 2Whisk together the eggs and sugar until light and fluffy
- STEP 3Gradually add the flour and the butter, folding the mixture together gently.
- STEP 4Pour the mixture carefully into the fairy cake cases.
- STEP 5Bake the cakes for 10-15 minutes, until golden on top and a skewer carefully inserted into one of the cakes comes out clean. Allow to cool for ten minutes on a wire rack before removing from the tin.
- STEP 6To make the icing, whip together the icing sugar, butter and cocoa powder
- STEP 7Once the cakes are cool, ice them liberally
- STEP 8Decorate the cakes with chocolate buttons, sticking them on at a 90 degree angle in layers all the way around so each cake resembles a chrysanthemum flower.