FAIR CAKE RECIPES

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ICED FAIRY CAKES RECIPE | BBC GOOD FOOD



Iced fairy cakes recipe | BBC Good Food image

Teach 8-14 year olds how to make fairy cakes and guarantee a fun kitchen activity

Provided by Good Food team

Categories     Afternoon tea, Treat

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield Makes 12

Number Of Ingredients 8

100g caster sugar
100g very soft butter
100g self-raising flour
2 eggs
1 tsp vanilla extract
200g very soft butter
200g icing sugar
food colouring, sprinkles, marshmallows etc

Steps:

  • Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in hole of a 12-hole bun tin.
  • Put the sugar and butter (it must be soft or you won’t be able to mix it properly) in a bowl and mix it together. Sift in the flour.
  • Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
  • Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
  • Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
  • Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.

Nutrition Facts : Calories 331 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 27 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.5 milligram of sodium

FAIRY CAKES RECIPE - BBC FOOD



Fairy cakes recipe - BBC Food image

This easy fairy cakes recipe is perfect for baking with children. Decorate with a little drizzly icing and plenty of sprinkles, or go for the full butterfly effect.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 12-16 fairy cakes

Number Of Ingredients 10

110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
300g/10½oz icing sugar
2-3 tbsp water
2-3 drops food colouring
hundreds and thousands, or other cake decorations

Steps:

  • Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
  • Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  • Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
  • Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  • For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
  • To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.

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