VE Day recipe - Fairy Cakes
Mary Berry's iced fairy cakes are so easy to make using store cupboard ingredients and they are ready in just 30 minutes!
Not everyone knows how to make cakes perfectly. However, with this recipe for Mary Berry’s iced fairy cakes you don’t have to have any previous baking experience to get a perfect result.
These special cakes are the ideal recipe for anyone wanting to get into baking with the little ones. Easy to make with kids, Mary Berry’s cakes taste delicious and the little sweets on the top add a pop of fun and colour.
For The Cake:
100 g (4 oz) softened butter
100 g (4 oz) caster sugar
2 large eggs
100 g (4 oz) self-raising flour
1 level tsp baking powder
For The Icing:
225 g (8 oz) sifted icing sugar
2-3tbsp warm water
handful of sweets, to decorate.
To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.
Top tip for making Mary Berry’s iced fairy cakes To make Orange Fairy Cakes: Add the grated rind of 1 orange in step 2. To make the icing, blend 225 g (8 oz) sifted icing sugar with the juice of 1 orange until you have a fairly stiff icing. Spoon over the tops of the cakes.