Snow-capped fairy cakes

Snow-capped fairy cakes

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(42 ratings)

Prep: 25 mins Cook: 20 mins

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 and extra info

Nutrition: per serving

  • kcal210
  • fat9g
  • saturates5g
  • carbs31g
  • sugars22g
  • fibre0g
  • protein3g
  • salt0.31g
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  • 175g butter



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

  • 175g golden caster sugar
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • finely grated zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp vanilla extract
  • 4 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the icing

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


  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.

  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.

  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.

  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.

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Comments, questions and tips

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29th May, 2010
great for kids
6th Dec, 2009
These are the best cupcakes I've ever made, they look very impressive and taste fantastic!!!
29th Nov, 2009
Made them yesterday and they were a real success was abit scared incase the icing didn't come out well instead it was lovely. Would like to know if l can use the same method (the icing) for the xmas cake ?thanks
19th Nov, 2009
I have just made these for my 2 year olds nursery cake sale and will be really proud to take them in. Sponge is lovely and the icing looks amazing. I added princess cake decorating bits (pink hearts and sparkly bits) and they look gorgeous on top. Very happy x
21st Oct, 2009
The icing is delicious! Had a trial run today as I want to make them for my daughter's 4th, Princess themed party. Going to do what Melanie mentioned and turn the icing pink though for true princess power!
13th Oct, 2009
Came out really well, even the frosting.....was a bit worried it wouldn't work but after 7 mins it went shiny and had the soft peaks. My husband raved about them....the kids gobbled them all up and so I guess they loved them.
29th Aug, 2009
Fab cakes so easy to make and such a wow when they are put on the party table. My children love them and ask for them loads.
14th May, 2009
these were really nice, they looked really good, but i used lemons instead of oranges, i think its nicer!
12th Mar, 2009
This was my first ever attempt at baking cakes and I was very pleased with the results and even the icing worked and was totally gorgeous too!! I was tempted to add a touch of food colour I may do them again for mothers day with a pink icing instead !! mmmm...
27th Feb, 2009
I made these for my daughters 5th birthday. The kids loved them and they looked great. Just making my 2nd batch for pudding tonight, easy to make and taste great.


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