Glamorous fairy cakes
Makes 24 cakes
More effort
Prep:
Cook:
Plus cooling time
A retro twist to a childhood favourite - learn how to make fairy cakes then decorate for any occasion
Skip to ingredients
For the cakes
- 140g buttervery well softened
- 140g golden caster sugar
- 3 medium eggs
- 100g self-raising flour
- 25g custard powder or cornflour
For decorating
- 600g icing sugarsifted
- 6 tbsp wateror half water and half lemon juice, strained
- edible green and pink food colourings
- crystallised violets
- crystallised rosesor rose petals
- edible wafer flowers
Nutrition: per cake
- kcal193
- fat6g
- saturates3g
- carbs36g
- sugars31g
- fibre0g
- protein2g
- salt0.2glow
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.
