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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catcheshire71's picture
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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
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Amazing! taste great and easy to make, also light as a feather

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

jul34es's picture
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made these on valentines day because of the roses and violets.they were so easy and didn,t last long.

ermintrude75's picture
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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
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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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