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Glamorous fairy cakes

Glamorous fairy cakes

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Rating: 5 out of 5.45 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable (Freeze un-iced)
Nutrition: per cake
HighlightNutrientUnit
kcal193
fat6g
saturates3g
carbs36g
sugars31g
fibre0g
protein2g
low insalt0.2g
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Ingredients

For the cakes

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

  • STEP 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.

  • STEP 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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Overall rating

Rating: 5 out of 5.45 ratings

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