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, questions and tips

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    Pineapplepeachpassion's picture
    Pineapplepeachp...
    13th Aug, 2016
    5.05
    I really enjoyed making these cute fairy cakes instead of using the flowers I put m&m's on the tops of the cakes. They looked soooo cute and were really yummy!
    SMUDGIE48
    17th Oct, 2012
    4.05
    good recipe, I left out the custard powder, but, added currants and almonds, used milk chocolate on the tops.
    davidson
    5th Jul, 2012
    5.05
    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
    fayfumbs
    5th Jul, 2012
    5.05
    Really light and fluffy texture. Will be making all my fairy cakes using this recipe.
    koukla14
    17th Apr, 2012
    5.05
    My grandchildren love these little cakes,i make them time and time again. So quick and easy!!!
    emholland
    9th Apr, 2012
    5.05
    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
    10th Mar, 2012
    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
    19th Jan, 2012
    5.05
    Quick & easy recipe, they were being eaten as they came out of the oven. Topped them with vanilla buttercream & rainbow sprinkles.
    susanhiggs's picture
    susanhiggs
    7th Nov, 2011
    5.05
    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
    21st Oct, 2011
    5.05
    These are brilliant cupcakes! I made some with buttercream icing and had happy faces all round.

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