Snow-capped fairy cakes

Snow-capped fairy cakes

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(39 ratings)

Prep: 25 mins Cook: 20 mins

More effort

Makes 18
Mary Cadogan’s fairy cakes are a treat for the whole family and they really do taste as good as they look

Nutrition and extra info

Nutrition: per serving

  • kcal210
  • fat9g
  • saturates5g
  • carbs31g
  • sugars22g
  • fibre0g
  • protein3g
  • salt0.31g
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Ingredients

  • 175g butter
    Butter

    Butter

    butt-err

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

  • 175g golden caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

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

  • 200g self-raising flour
  • finely grated zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp vanilla extract
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the icing

  • 1 egg white
  • 4 tbsp orange juice
  • 175g icing sugar
  • fruit jellies and silver balls, to decorate

Method

  1. Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.

  2. Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.

  3. To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.

  4. Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.

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Comments, questions and tips

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izmills
23rd Jan, 2015
5.05
These are really beautiful little cakes and so easy to make. The batter is quite runny but this makes for lovely moist cakes and the icing is amazing. After a while it forms a crisp shell o the outside which makes it even more delicious. Will definitely be making these again and again and again.................!
shivlingx
11th Apr, 2014
3.8
The icing didn't taste right. So I made another batch and used butter icing instead and it tasted much better!!!!
The frenchie
5th Mar, 2014
Great recipe ! Their now my Dad's favortie cakes ! The only thing is that the icing gets hard the day after, and it's not great .. I don't know if it's normal, I guess ..
fayhenrick
10th Jun, 2013
5.05
I didn't use the cake recipe, just the icing and it was lovely. It was fairly easy to make although I wouldn't recommend doing it by hand (a hand held mixer made light work of it.) I piped the topping which looked beautiful. For the reference of others, the icing doesn't set hard, but it is a little firmer than buttercream icing. For this reason the cakes didn't transport easily to school for the cake sale as the icing got a bit squashed.
jules_milroy
2nd Jan, 2013
5.05
These look very impressive and taste lovely. I made mini cakes and replaced the orange with lemon to make little lemon meringue cakes. They went down a storm with people.
becky123
26th Dec, 2012
2.05
Overall, ok, but a bit disappointing. I was looking forward to the icing after reading the comments, but found it tasted no different from regular icing made with icing sugar and water; no marshmallow texture that I was expecting. Also found the orange flavour overpowering, will use lemon next time, and probably make the meringue topping from the little Louise cupcakes.
mairelowry
18th Dec, 2012
Anyone know if this icing is ok for pregnant women?? Not sure if the egg would be cooked enough.
parkroyal11
30th Jan, 2012
5.05
these are so nice easy to make and different i will make these again give them a try i used my own cake mix and used the toping recipe.
susiewong234
29th Dec, 2011
5.05
A really easy and successful way to make fairy cakes. Not one left - a sign that they were a success. On to my third batch in 2 weeks! All for the children - of course!!!
veggiesara
16th Dec, 2011
5.05
I made these for my mum on her birthday and was nervous about the icing - but it worked perfectly and transformed what is a rather basic fairy cake into something that looks bakery bought! Fantastic recipe

Pages

The frenchie
5th Mar, 2014
Is it normal that the icing gets hard the day after, and you can feel a powdered texture from the sugar. It's like eating sugar...
goodfoodteam's picture
goodfoodteam
18th Mar, 2014
Hi there. Yes, this is normal. Due to the nature of the icing it will harden overnight.
scoobydoo1
16th Mar, 2015
5.05
These are absolutely gorgeous cakes so light and fluffy very quick and easy to make love the icing can't wait to make again *****