Find your recipes and restaurants here

Iced fairy cakes

Recipe from: 9/11/2002 12:00:00 AM
Ingredients 8
Servings 12


  • 125
    unsalted butter, softened
  • 125
    castor sugar
  • 2
    large eggs
  • 125
    self-raising flour
  • 2
    vanilla essence
  • 45
  • 190
    readymade royal icing tinged with prink food colouring
  • 12
    bun muffin tin lined with muffin papers


Preheat the oven to 200 °C.
Place all ingredients except milk in a food processor and blitz until smooth.
Pulse while adding milk down the funnel to make a soft, dropping consistency.
Spoon and scrape the butter in, trying to fill each equally.
Bake for 15 to 20 minutes, or until the fairy cakes are cooked and golden on top.
As soon as bearable, take the fairy cakes in their cases out of the tin and allow to cool on a wire rack.
Once they're cool, cut off any rounded peaks so you've got a flat surface for icing.
Spread the icing on each cake (it's important to use a different spoon for icing than for mixing or you'll end up with crumbs in the bowl of icing). Leave it to for a moment to dry slightly. Stick on a rose, daisy or whole bouquet of either.

Read more on: bake  |  dairy

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.