Not the most perfect iced fairy cakes in the world, but in my defence I very rarely iced a cake before starting this blog and I iced them in 10 minutes between collecting my boys from school and going riding last Friday (Aidan did the sprinkles for me). I’d made double the quantities of cakes and thought I’d need more icing so I measured out the quantities below for 12 then threw in some more icing sugar without measuring and I had way too much icing. I’m sure I only added about 100g sugar so next time I bake 24 I’ll try with icing for 12 as I think that will be about right.
I was very pleased with these, pretty cases, icing and sprinkles made them look rather more pretty than the picture suggests. I remember mum used to make fairy cakes a lot when I was little, she also used to make butterfly cakes which I don’t think I have ever made.
- 100 g (4 oz) softened butter
- 100 g (4 oz) caster sugar
- 2 large eggs
- 100 g (4 oz) self-raising flour
- 1 level tsp baking powder
for the icing
- 225 g (8 oz) sifted icing sugar
- 2–3tbsp warm water
- Sweets or sprinkles, to decorate
- Pre-heat the oven to 200°C fan/180°C/gas mark 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
- Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
- Bake in the pre-heated oven for about 15–20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
- Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate.