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Member recipe

Fairy cake

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(2 ratings)

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Serves 1 - 12 Cakes

Qourgeous and great for parties

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  • For the sponge
  • 4 free-range eggs
  • 225g/8oz sugar
  • 225g/8oz self-raising flour
  • 225g/8oz butter, melted
  • For the icing
  • 170g/6oz icing sugar
  • 110g/4oz butter
  • 55g/2oz cocoa powder, sifted
  • To decorate
  • white chocolate buttons
  • milk chocolate buttons


    1. Preheat the oven to 180C/350F/Gas 4 and prepare two 12-hole tartlet tins with fairy cake cases.
    2. Whisk together the eggs and sugar until light and fluffy
    3. Gradually add the flour and the butter, folding the mixture together gently.
    4. Pour the mixture carefully into the fairy cake cases.
    5. Bake the cakes for 10-15 minutes, until golden on top and a skewer carefully inserted into one of the cakes comes out clean. Allow to cool for ten minutes on a wire rack before removing from the tin.
    6. To make the icing, whip together the icing sugar, butter and cocoa powder
    7. Once the cakes are cool, ice them liberally
    8. Decorate the cakes with chocolate buttons, sticking them on at a 90 degree angle in layers all the way around so each cake resembles a chrysanthemum flower.

Comments, questions and tips

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4th Aug, 2010
Have made these a couple of times, the mixture makes made 26 cakes. Found the first batch quite sweet so reduced the sugar to 6oz which seemed to work well. I was also concerned as the melted butter did not blend in brilliantly but they still turned out really well, thought perhaps that the warm butter would make the mixture curdle but it was fine.
21st May, 2009
Gourgeous should try it
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