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Fabulous

Fairy Cakes 

I thought this would be a good one because you probably have all the ingredients in your kitchen already. This was the first thing I ever baked by myself when I was probably about 6 years old, standing on a little blue stool to reach the worktop. So if 6 year old Caroline can do it, then you definitely can. I have ingrained into my brain 4, 4, 4 and 2 thanks to my mum. 4 oz sugar, 4 oz butter, 4oz self raising flour and 2 eggs. Easy peasy. That's all you need to make these delicious little guys.

 

Making these always reminds me of my childhood, when on a Sunday after a sleepover, my old Primary school partner in crime Kayleigh and I would whip up a batch of these and end up with icing all over the place.  I still have that picture of you Kayleigh with pink icing all over your face, but don’t worry, I will be nice and won't put it up. Also, I am amazed that we actually ended up with 12 cakes because I am pretty sure we just ended up eating most of the butter and sugar mixture.  

I remember the craziest I would ever go with decorating them was maybe having pink icing instead of white and if I was feeling very fancy then I would throw a smartie on top. Here I have gone absolutely off the rails and added hundreds and thousands. Mental I know.

INGREDIENTS

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4oz (115g) MARGARINE OR BUTTER

 

4oz (115g) CASTER SUGAR

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2 EGGS

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4oz (115g) SELF RAISING FLOUR

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ICING

 

4oz (115G) ICING SUGAR

 

ABOUT 3 TSP WATER 

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MAKES 12 

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  • Preheat the oven to 180°C (160°C fan, gas mark 4). Get 12 fairy cake cases at the ready in a bun tin.  

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  • Begin by beating the margarine and sugar together with a wooden spoon until light and fluffy.  

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  • Crack in one of your eggs, whisk the mixture and then add the second egg and whisk again. If you add a tablespoon of the flour you are going to be adding later while you are whisking, it will stop the mixture from curdling.  

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  • Sift in the flour. Make sure you gently fold in the flour because you want to keep the air in the mixture so that you end up with light and fluffy cakes. There are literally Youtube videos that show how to fold in flour if you don't really know what I am talking about and are like "Caroline these aren't clothes! How can you fold it?". This also makes me think of that scene in Sleeping Beauty where the fairies literally fold eggs in to mixture.  

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  • Spoon your mixture into the cases (I have a picture underneath this so you can get an idea of how full to fill them) and then pop them in the oven for 20 minutes.  

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  • Take the cakes out and leave them to cool. You can tell if they are cooked if the sponge springs back up when you press on it. If you don’t leave them to cool then your icing will melt and look like a big ol' mess.  

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  • While they are cooling down make the icing. Add about a teaspoon of water at a time to the icing until you get the right consistency. You don’t want it too runny but runny enough to gently fall off of your spoon.  Add about a tablespoon of icing to each cake and top with whatever you fancy.  Enjoy! 

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