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Snow-capped fairy cakes

Snow-capped fairy cakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal210
fat9g
saturates5g
carbs31g
sugars22g
fibre0g
protein3g
low insalt0.31g
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Ingredients

  • 175g butter
  • 175g golden caster sugar
  • 3 eggs
  • 200g self-raising flour
  • finely grated zest 1 orange
  • 1 tsp vanilla extract
  • 4 tbsp milk

For the icing

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2006

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Overall rating

A star rating of 4.6 out of 5.45 ratings
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