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 a dairy product made from separating whole milk or cream into fat and…

  • 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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7th Feb, 2009
These tasted great but I couldn't get the icing to thicken eventhough I whisked it for over 15 mins. I will use buttercream next time
21st Jan, 2009
Really nice and fun to make with my little boy.
24th Dec, 2008
great icing! yum
15th Dec, 2008
Have just made the snow capped fairy cakes will be taking them to work for the nurses to eat will let you know what they say
11th Dec, 2008
these are fab. can anyone tell me are fairy cakes and cupcakes different?
10th Dec, 2008
oh so so good and easy to make. I added cocoa powder too. thank you for this recipe!
16th Nov, 2008
Made these yesterday and the majority were gone before the icing was even properly cooled. Will def. make again,
26th Oct, 2008
Absolutely fantastic! The cakes taste divine - beautiful orangey taste. I made them for my son's 4th birthday and decorated with sprinkles, silver balls and chocolate beans! Not sure what size cake cases you were supposed to use but I used normal fairy cake ones (as opposed to muffin ones which are bigger) and I therefore made about 28 cakes!!
12th Oct, 2008
Made these for my daughters 3rd birthday party - "snow fairy" theme. they looked the part and tasted it too!! The icing was the trickiest part, I almost over "whipped" it!
7th Oct, 2008
Made these with my children today, they were easy to make, tasted great and looked really good! will be making again


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