Glamorous fairy cakes

Glamorous fairy cakes

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(42 ratings)

Prep: 15 mins Cook: 15 mins Plus cooling time

More effort

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

  • Freeze un-iced

Nutrition: per cake

  • kcal193
  • fat6g
  • saturates3g
  • carbs36g
  • sugars31g
  • fibre0g
  • protein2g
  • salt0.2g
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Ingredients

    For the cakes

    • 140g butter, very well softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g golden caster sugar
    • 3 medium eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 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

    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.

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    Comments (49)

    taross's picture
    5

    Made these for work using the custard powder. I put them in 12 pink and 12 blue cases, iced 6 of each in plain white, and coloured the rest of the icing pink and pale blue, then used contrasting pearl swirls (flowers) for the centres. Got lots of positive comments on their looks and taste.

    catcheshire71's picture
    5

    Best fairy cakes I've ever made. They taste lovely and custardy, but are very light. Delicious!

    fifirose's picture

    "it was so tasty but didnt last long!"

    krussell's picture
    5

    Amazing! taste great and easy to make, also light as a feather

    sjhind's picture
    5

    Yummy cakes. Made them for a friends birthday and they were gone in seconds. Best fairy cakes they'd tasted was the general view. Hooray!

    galc04's picture
    5

    I made these cakes for my sons party, used a different topping. Easy to make, taste great!

    jul34es's picture
    4

    made these on valentines day because of the roses and violets.they were so easy and didn,t last long.

    ermintrude75's picture
    4

    Delicious cakes. I made 12 muffin-size cakes instead of 24 (as I didn't have a smaller tin or cases). I put a very generous topping of icing on each and still had plenty left over, so if you make bigger cakes note that you could get away with two-thirds or a half of the icing mixture.

    suziralph's picture
    4

    Lovely little cakes - quick and easy to make, you cant go wrong. I made these to raise money for Rose Willcocks appeal and sold them for 50p each at work.. go really nice with a cuppa!

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