Glamorous Fairy Cakes

A retro twist to a childhood favourite - learn how to make fairy cakes then decorate for any occasion

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Moderately easy
• Servings Makes 24 cakes

Nutrition per serving

• Kcalories

  193

• Protein

  2g

• Carbs

  36g

• Fat

  6g

• Saturates

  3g

• Fibre

  0g

• Sugar

  31g

• Salt

  0.2g

Ingredients

• For the cakes
• 140g butter, very well softened
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g custard powder or cornflour
• For decorating
• 600g icing sugar, sifted
• 6 tbsp water, or half water and half lemon juice, strained
• edible green and pink food colourings
• crystallised violets
• crystallised roses or rose petals
• edible wafer flowers

Directions

1. Heat the oven to 190C/fan 170C/gas 5. Arrange paper cases in bun tins. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Divide the mixture between the cases so they are half filled and bake for 12-15 mins, until risen and golden. Cool on a wire rack.
2. Mix the icing sugar and water until smooth and use a third on eight of the cakes. Divide the rest in half, and colour one half pale green and the other half pale pink. Decorate the white ones with crystallised violets, the pink ones with the roses and the green ones with the wafer flowers. Leave to set. Will keep for up to 2-3 days stored in an airtight container in a cool place.

Categories: All Christmas, Cakes & Baking, Events