My recipe today for Fantasy Fairy Cakes is a simple one. Dainty little cakes are decorated with vanilla buttercream and assorted sweeties.
For Children’s Birthday Parties, Sunday Tea and the School Lunchbox
My recipe today for Fantasy Fairy Cakes is a simple one, but also a fun one. Dainty little fairy cakes are decorated with vanilla buttercream and an assortment of sweeties.
I remember my mum making Fancies this way, and they were always a welcome addition to any Sunday afternoon tea, or if I was lucky, in the school lunch box.
Fancies is a wonderful old-fashioned word for cakes that are cut into different shapes, decorated with assorted butter-cream and icing of different colours.
Then a sundry selection of candies jellies, hundreds and thousands, silver balls and other suitable edible decorations are added.
My recipe today for Fantasy Fairy Cakes is basically Fancies, but baked in paper cases and a bun tray, like small cupcakes.
You can be as inventive as you like with the toppings – it’s really a case of MORE is MORE for these frivolous little cakes.
I’ve used an assortment of “jazzies”, miniature smarties, jelly tots, hundreds & thousands and sugar unicorn sprinkles.
All of the cake topping sweeties can be bought in any major supermarket, in the baking aisle, or in a specialist baking shop.
I’ve used vanilla buttercream this time, as I prefer it to plain icing – however, flavoured icing such as lemon, orange or even coffee works well in this recipe.
Serve these lovely little cakes for elevenses, afternoon tea, a children’s birthday party, or, why not pop a couple in the school or office lunch box.
This recipe is another tried and tested BeRo recipe, and can be halved for 6 cakes, or even doubled for 24 cakes, which is perfect for a bake sale.
They keep well in an airtight tin, and the basic cakes can be frozen before being decorated – just defrost overnight or for a couple of hours under cover.
Notes and Substitutions
Decorate the cakes with flavoured icing:
125g icing sugar
15ml water, or lemon juice, water with 1 teaspoon vanilla extract
Sift the icing sugar into a bowl and gradually add the water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.
BeRo Chocolate Buttercream Icing:
60 g (2½ oz) margarine
1 x 15 ml spoon (1 tbsp) cocoa powder
250 g (9 oz) sieved icing sugar
3 x 15 ml spoon (3 tbsp) hot milk
1 x 5 ml spoon (1 tsp) vanilla essence
Melt margarine, blending in cocoa, then stir in icing sugar, milk and essence.
Beat until smooth and thick.
More Fairy Cake Recipes
- Lemon Curd Fairy Cakes
- Magical Christmas Fairy Cakes
- Fairy Cakes with Raspberries
- Chocolate Rose Fairy Cakes
- Blackberry Fairy Cake Buns
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Recipe for Fantasy Fairy Cakes
Fantasy Fairy Cakes
My recipe today for Fantasy Fairy Cakes is a simple one, but also a fun one. Dainty little fairy cakes are decorated with vanilla buttercream and an assortment of sweeties.
You can be as inventive as you like with the toppings - it's really a case of MORE is MORE for these frivolous little cakes.
I've used an assortment of "jazzies", miniature smarties, jelly tots, hundreds & thousands and sugar unicorn sprinkles.
Ingredients
- Cakes:
- 2 large eggs, weighed in their shells
- butter or soft margarine - same weight as the eggs
- caster sugar/superfine sugar - same weight as the eggs
- self-rising flour - same weight as the eggs
- 1 teaspoon vanilla extract
- Buttercream:
- 50g (2oz) butter or margarine
- 100g (4 oz) sieved icing sugar
- 1/2 teaspoon Vanilla extract
- Topping:
- "jazzies"
- Miniature smarties
- Jelly tots
- Hundreds & Thousands
- Sugar unicorn sprinkles
Instructions
1. For the CAKES: Heat oven to 190ºC, 375ºF, Gas Mark 5. Have ready 12 to 18 small paper cases or well-greased patty tins.
2. Cream margarine or butter together with the sugar, until light and fluffy.
3. Beat the eggs, and then add them to the mixture, gradually and beating well after each addition. Add the vanilla extract, mix well.
4. Sieve the flour and fold into the mixture with a metal spoon.
5. Half fill the paper cases with the mixture and bake for about 15 minutes until firm.
6. For the BUTTERCREAM: Place the butter/margarine into a mixing bowl, gradually add icing sugar and cream together until fluffy. Add the vanilla and mix well. Store in the fridge until needed.
7. Spread the buttercream over the top of each cake and decorate with hundreds & thousands, sweeties and sprinkles.
Notes
Decorate the cakes with flavoured icing:
125g icing sugar
15ml water, or lemon juice, water with 1 teaspoon vanilla extract
Sift the icing sugar into a bowl and gradually add the water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.
BeRo Chocolate Buttercream Icing:
60 g (2½ oz) margarine
1 x 15 ml spoon (1 tbsp) cocoa powder
250 g (9 oz) sieved icing sugar
3 x 15 ml spoon (3 tbsp) hot milk
1 x 5 ml spoon (1 tsp) vanilla essence
Melt margarine, blending in cocoa, then stir in icing sugar, milk and essence.
Beat until smooth and thick.
Why not make a batch of Butterfly Cakes too?
Sherry M says
ah so pretty. i love fairy cakes.