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Fairy Cakes!

By Kitchen Goddess (in training!)

Today is my Dad's birthday! It's a tradition in his office that the birthday boy (or girl) brings in cake for everyone to share so I offered to have a big baking session yesterday in order to make him some cakes!


When it comes to making fairy cakes I use the tried and tested Mrs Beeton's Small Rich Cakes (Fairy Cakes) recipe below:





Fairy cakes (this batter makes between 12-16)

Ingredients:

100g Plain Flour
100g Butter or margerine
100g Caster Sugar
2 eggs
Pinch of Salt
Method:

First things first, pop the oven on to gas mark 4 and weigh out all of your ingredients. (An apron's probably a good idea too if you're as messy as me!!!)

After weighing out your ingredients cream the sugar and the butter together in a big bowl. I do this using an electric hand whisk!
Make sure you cream the butter and the sugar for a long time! This is essential for light and fluffy cakes.
You will know when the butter and sugar is creamed enough as the colour will go from a bright yellow to a much paler, creamier yellow. The mixture will also be extremely soft to the touch!

Once the butter and sugar has been creamed whisk up your two eggs. Slowly add a little bit of the whisked egg mixture to your butter and sugar, whisking thoroughly in between each addition!
Again make sure it is thoroughly whisked before adding more.

(Note: if the mixture curdles during the egg process - in other words it looks like it is all beginning to separate, don't panic! As soon as you add a little flour the mixture will re-combine)

Once all of the egg is mixed in, sift the flour and the pinch of salt into the bowl. (That's right all at once!)
Lightly stir (or fold) the flour into the mixture until it is all combined!

They are now ready for the oven!!! They will take roughly 20-25mins. Make sure you check on them often and once they have gone a nice golden colour, poke a knife or metal skewer into one of the cakes. If it comes back clean they are ready!
Pricing (based on Asda's own brand unless specified!)

Flour 6.5p, Silver Spoon caster Sugar 11p, Stork butter/margerine 19p, 2 Happy Eggs, 52p

Total: 88.5p (that's less than a pound!)

Once the cakes are out you can ice them in a variety of different ways!


"Cupcakes" by Hamlyn has some brilliant ideas for icing your cakes. I decided to go for a bright and colourful butter cream finish with jellybeans, jellytots and mini smarties on top!


Butter Cream

Ingredients:

Icing Sugar
Butter
Splash of milk

Method:

To make my icing I used a simple butter cream recipe. Soften the butter, slowly add to the icing sugar along with a splash of milk.

Using a hand whisk, mix together.

You will be able to feel yourself when the consistency is soft enough to spread or pipe. Depending on how you want to ice the cake depends on your quatities! If it is too soft add more icing sugar and visa versa!

Food colours are a great way of making them even more fun! As are sweeties, and personalising the cakes.

I have been using this recipe from memory since I was about 8 and it has NEVER failed! Good old Mrs Beetons!

Happy baking!

Emma





By Kitchen Goddess (in training!)



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