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Monday, June 6, 2016

Iced Fairy Cakes

How to Make Iced Fairy Cakes Recipe - preparation 20 minutes cooking time 10–15 minutes plus cooling and setting

Makes 18

125g/4oz/1 cup self-raising (self-rising) flour, sifted
1 tsp baking powder
125g/4oz/½ cup caster (superfine) sugar
125g/4oz/½ cup butter, softened
2 medium (US large) eggs
1 tbsp milk
225g/8oz/1⅔ cups icing (confectioner’s) sugar, sifted
food colourings (optional)
sprinkles or coloured sugar

1 Preheat the oven to 200°C/400°F/Gas 6. Put paper cases into 18 cups in two bun tins.

2 Put the flour, baking powder, caster sugar, butter, eggs and milk in a mixing bowl and beat until the mixture is pale and very soft. Divide the mixture among the paper cases.

3 Bake in the oven for 10–15 minutes until risen and golden brown. Cool on a wire rack.

4 Put the icing sugar in a bowl and blend in 2–3 tbsp warm water until the icing is quite stiff, but spreadable. Add a couple of drops of food colouring, if wished.

5 Spread over the tops of the cold cakes and decorate with sprinkles or coloured sugar.

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