Glamorous fairy cakes

Glamorous fairy cakes

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(38 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus cooling time

Skill level

Moderately easy

Servings

Makes 24 cakes

A retro twist to a childhood favourite - learn how to make fairy cakes then decorate for any occasion

Nutrition and extra info

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per cake

kcalories
193
protein
2g
carbs
36g
fat
6g
saturates
3g
fibre
0g
sugar
31g
salt
0.2g

Ingredients

For the cakes

  • 140g butter, very well softened
  • 140g golden caster sugar
  • 3 medium eggs
  • 100g self-raising flour
  • 25g custard powder or cornflour

For decorating

  • 600g icing sugar, sifted
  • 6 tbsp water, or half water and half lemon juice, strained
  • edible green and pink food colourings
  • crystallised violets
  • crystallised roses or rose petals
  • edible wafer flowers

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Method

  1. Heat the oven to 190C/fan 170C/gas 5. Arrange paper cases in bun tins. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Divide the mixture between the cases so they are half filled and bake for 12-15 mins, until risen and golden. Cool on a wire rack.
  2. Mix the icing sugar and water until smooth and use a third on eight of the cakes. Divide the rest in half, and colour one half pale green and the other half pale pink. Decorate the white ones with crystallised violets, the pink ones with the roses and the green ones with the wafer flowers. Leave to set. Will keep for up to 2-3 days stored in an airtight container in a cool place.

Recipe from Good Food magazine, October 2004

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Comments

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SMUDGIE48's picture
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good recipe, I left out the custard powder, but, added currants and almonds, used milk chocolate on the tops.

davidson's picture
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Can't tell you how many times I have made these - always get compliments. Often make tiny ones in sweet cases for parties or canapes. Made a batch the other day using the Dove's Farm gluten free flower as my sister can't take wheat. They didn't rise quite as much but she still scoffed loads of them!! Am about to try the Dove's flour again, think I might add a tsp of baking powder (gluten free of course and leave out the custard powder).

fayfumbs's picture
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Really light and fluffy texture. Will be making all my fairy cakes using this recipe.

koukla14's picture
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My grandchildren love these little cakes,i make them time and time again. So quick and easy!!!

emholland's picture
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Delicious! The only thing I would say is make sure your butter is really soft otherwise you will get tiny lumps of butter left in the mixture ( or you could always cream the butter and sugar together separately)

missreneesmith's picture

I'm an American mom who's Scottish friend lamented about how he missed his mums fairy cakes and felt compelled to make them. First I should say that I am normally a fan of cupcakes so I was skeptical. These little cakes are amazing!! So much better than most of the american cupcakes I've eaten. I'm officially a fairy cake convert as this will be my new go to recipe for quick treats! Thank you.

mrschunkyp's picture
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Quick & easy recipe, they were being eaten as they came out of the oven. Topped them with vanilla buttercream & rainbow sprinkles.

susanhiggs's picture
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I made absolutely tiny buns out of this mix, really tiny! Sold them at bonfire night to raise money for our school. They were bite size so perfect for the little ones. I put cocoa powder in one set of icing and the lemon white icing for the rest. Worked really well and they were delicious. I baked them for about 12 minutes in a fan oven and they came out fine.

donnaneal's picture
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These are brilliant cupcakes! I made some with buttercream icing and had happy faces all round.

kypnut's picture
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We loved these and so easy, I put a small amount of jam into the bottom of half of each cake case lovely, then just butter iceing on top of the rest, will make them again

proofofthepudding's picture
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Lovely wee cakes, really nice light texture. Quantity though - I only got 10 "normal" sized cupcakes out of the quantities stated...but they were delicious! Also, I divided the icing adding lemon essence/colouring to one half and orange essence/colouring to the other, decorated with orange & lemon jelly slices and hey presto! St Clements Cupcakes!

lizziebuff's picture
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We have just made these during summer holidays.. really light and fluffy.. best small cake recipe we have tried so far!!.. def one to keep..

lydiamackie's picture

brill with apple and cinamon :)

cherylsmith20's picture
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I was panicking because I couldn't find any custard powder in the cupboards but I did find butterscotch angel delight.... :-) You won't be disappointed!

I've halved the recipe and made 12 and am going to top them with some peach icing for Mothers Day. Great recipe. Thanks!

cuddlepops's picture

WHAT A GREAT RECIPE, JUST MADE DOUBLE THE QUANTITY USING CORNFLOUR .TO DECORATE FOR TONIGHTS YOUTH CLUB TO RAISE MONEY FOR RED NOSE DAY. DOUBLE THE AMOUNT MADE 24 X MUFFIN SIZE PAPER CASES AND THEY ARE DELICIOUS, LIGHT AND FLUFFY. MIGHT TRY THIS AS A SPONGE CAKE TOO. NOW TO COOL AND ICE . THANKYOU

fairystoryteller's picture
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This is a great recipe. I added the finely grated zest of a lemon to the cake mix and made the icing using the juice of the lemon. Made 12 cakes instead of 24 using muffin cases. Very well received by greedy guests!

eleanormayo's picture
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Really disappointed with the quantities of this recipe, I wanted to make a batch of plain and a batch of chocolate (substituting the custard powder for cocoa) and my first batch of plain only made 13 cakes (and yes, I was using small cupcake cases), therefore doubled the recipe for the batch of chocolate, with the same result (26 chocolate ones). End result was good enough, but the quantities are VERY misleading.

bakeolitegirl911's picture
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fab fab fab! love this recipe!!
made these for a sleepover treat and they were fab!
all my friends were impressed and now i have to bring them to every sleepover!!

EASY AND IMPRESSIVE!

jayneypops89's picture
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quick and easy to make. Will definately be holding onto this wee recipe :)

shirley1265's picture

great recipe and so easy to vary toppings. My 9 yr old's favourite is spread them with nocilla and add mini marshmallows

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