Iced Fairy Cakes

I just tried this recipe 2 days ago and it came out wonderful. I made a batch but can;t seem to upload the pictures so the picture of the decorated ones and the recipe is from Mary Berry. I just love her recipe’s. They are quick and easy(at least some are!)


Cake tin needed: a 12-hole bun tin

100g( 4oz) caster sugar

2 large eggs

100g (4oz) self-raising flour

1 level tsp baking powder

For the icing:

225g (8oz) sifted icing sugar

2-3 tbsp warm water

Sweets, to decorate


Step One

Preheat the oven to 200 degrees C/Fan 180 degrees/ gas 6. Place fairy cake cases into the bun tin, so that the cakes keep a good, even shape as they bake.

Step Two

Measure all the cake ingredients into a large bowl, and beat for 2-3 minutes until the mixture is well blended and smooth. Fill each paper case with the mixture.

Step Three

Bake for 15-20 minutes or 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.

Step Four

To make the icing, 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 then leave to set.
To make Orange Fairy Cakes, follow the recipe above and add the zest of 1 orange in step2. To make the icing, gradually blend 225g (8oz) sifted icing sugar with the juice of 1 orange until you have a fairly stiff icing. Spoon over the tops of the cakes.


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