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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    For the cakes

    • 140g butter, very well softened



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

    • 140g golden caster sugar
    • 3 medium eggs



      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


    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, questions and tips

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    13th Nov, 2010
    great recipe and so easy to vary toppings. My 9 yr old's favourite is spread them with nocilla and add mini marshmallows
    31st Oct, 2010
    A very simple recipe that's really tasty! I've just made 2 batches of halloween cakes, adding orange colouring paste to one, and green paste to the other. The cakes taste yummy and are a good texture, and don't taste custardy - but it does add something! Will definitely whip these up again.
    11th Jul, 2010
    I have tried many fairy cake recipes but this has to be the best by far.
    7th Jul, 2010
    used ground almonds instead of custard powder.Cakes were so easy to make, delicious ,looked so pretty and everyone thought they were yummy.
    23rd Jun, 2010
    I used this recipe to make some England cup cakes for the match today - see picture. It's great for icing as the tops come out completely flat. I had to take them to a friend's house and unfortunately, the colours ran together in the heat, but they looked great before! As England won, does this mean I have to make them for every match to ensure we stay in the World Cup??
    15th Dec, 2009
    Very easy to make, made them for my daughter party. I didn't have any of the topping so used sprinkles and cherries instead, still just as nice tho.
    19th Nov, 2009
    Best cupcake recipe I've ever come across, surprisingly little ingredients for batter that goes a long way! Beautiful colour, even in my awful oven and I top them with whatever I like! Perfect for my cake sales at college.
    20th Aug, 2009
    Lovely cakes best I've baked. Made 12 muffin size cakes and decorated them with lemon icing yum.
    20th Aug, 2009
    Lovely cakes best I've baked. Made 12 muffin size cakes and decorated them with lemon icing yum.
    26th Jul, 2009
    I loved them to bits, I will making this my signature cupcake recipe


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