Tea party fairy cakes

fairy cakes

Serves 18 cakes

  • For the sponge

  • 225 g unsalted butter, at room temperature, plus extra for greasing

  • 225 g caster sugar

  • 4 large free-range eggs

  • 225 g self-raising flour, plus extra for dusting

  • 1 lemon

  • For the fresh fruit icing

  • 100 g fresh berries (raspberries, strawberries or blackberries)

  • 150 g icing sugar

To make your sponge:



Preheat the oven to 190˚C/375˚F/gas 5. You can make your cakes like this (by hand), or in a food processor. Beat the butter and sugar together with a wooden spoon, until very light and fluffy. Add the eggs one at a time, beating each one in well before you add the next. Sift in the flour. Finely grate in the zest of the lemon then fold the mixture together.



To bake your cakes:



Place 18 paper cake cases into muffin tins. Use tablespoons to evenly divide the mixture between the paper cases. Put the muffin tins into the oven and bake for 15 minutes. You can check to see if the cakes are cooked by sticking a cocktail stick right into one of them. Remove it after 5 seconds and if it comes out clean they're cooked; if it's slightly sticky they'll need a bit longer, so put them back in the oven for another 5 minutes, or until cooked through and golden on top. If you cook them for too long, though, they will go dry so keep an eye on them. Remove the cakes from the tins and transfer to a wire rack to cool.



To make your icing and ice your cakes:



Mash up 50g of your chosen berries with a fork or whiz them in a food processor. If the fruit has pips you may want to pass it through a sieve to make it lovely and smooth. Sift over the icing sugar and mix until you have a smooth paste.



When the cakes have cooled completely, drizzle a teaspoon of your icing over each one then top with the rest of the fruit – if you're using strawberries, slice them up first.

Nutritional Information

Tea party fairy cakes

Topped with fruity icing

More Mother\'s day recipes >
0 foodies cooked this
These cute fairy cakes are brilliant for kids' parties (and grown-ups too!) and good fun to decorate
Serves 18 cakes
35m (plus cooling time)
Super easy
Method

These fairy cakes are made using a simple sponge recipe, but then you can take them in so many different directions by making a variety of icings and toppings – far too many to mention here! So I'm going to give you one of my favourites. See what you think then have a go at making up some of your own toppings.

To make your sponge:

Preheat the oven to 190˚C/375˚F/gas 5. You can make your cakes like this (by hand), or in a food processor. Beat the butter and sugar together with a wooden spoon, until very light and fluffy. Add the eggs one at a time, beating each one in well before you add the next. Sift in the flour. Finely grate in the zest of the lemon then fold the mixture together.

To bake your cakes:

Place 18 paper cake cases into muffin tins. Use tablespoons to evenly divide the mixture between the paper cases. Put the muffin tins into the oven and bake for 15 minutes. You can check to see if the cakes are cooked by sticking a cocktail stick right into one of them. Remove it after 5 seconds and if it comes out clean they're cooked; if it's slightly sticky they'll need a bit longer, so put them back in the oven for another 5 minutes, or until cooked through and golden on top. If you cook them for too long, though, they will go dry so keep an eye on them. Remove the cakes from the tins and transfer to a wire rack to cool.

To make your icing and ice your cakes:

Mash up 50g of your chosen berries with a fork or whiz them in a food processor. If the fruit has pips you may want to pass it through a sieve to make it lovely and smooth. Sift over the icing sugar and mix until you have a smooth paste.

When the cakes have cooled completely, drizzle a teaspoon of your icing over each one then top with the rest of the fruit – if you're using strawberries, slice them up first.

Nutritional Information Amount per serving:
  • Calories 250 13%
  • Carbs 29.7g 11%
  • Sugar 20.8g 23%
  • Fat 12.5g 18%
  • Saturates 7.3g 37%
  • Protein 3.7g 8%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus