Mary Cadogan’s fairy cakes are a treat for the whole family and they really do taste as good as they look
- 175g butter
- 175g golden caster sugar
- 3 eggs
- 200g self-raising flour
- finely grated zest 1 orange
- 1 tsp vanilla extract
- 4 tbsp milk
- 1 egg white
- 4 tbsp orange juice
- 175g icing sugar
- fruit jellies and silver balls, to decorate
MethodLine 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
- 100g caster sugar
- 100g butter, softened
- 140g self-raising flour
- 2 eggs
- 1 tsp vanilla extract
- 1 very ripe banana
- 140g icing sugar
- 100g ready-to-roll regal icing
- red food colouring
- hundreds and thousands
- Heat oven to 180C/160C fan/gas 4. Line a 12-bun tin with fairy cake cases. Put the sugar, butter, flour, eggs, vanilla and banana in a big bowl together. Beat with an electric whisk until banana is mashed and everything mixed. Divide between the cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool.
- To decorate, mix the icing sugar with enough water to be spoonable, but not too runny or it will dribble off the cakes. Spread some over each cake. Knead some food colouring into the regal icing to make a bright red colour. Roll 12 different-size balls, dip one side or the top of each in some sprinkles and stick one on each cake.
- 140g wholemeal flour
- 2 tsp baking powder
- 50g golden caster sugar
- 1 medium egg
- 50g melted butter, cooled
- 125ml semi-skimmed milk
- 2 small ripe bananas, 1 mashed, 1 sliced
- 140g white chocolate, roughly chopped
- cinnamon, for sprinkling
- Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
- In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
- Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate – the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
- Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.
- 140g butter, very well softened
- 140g golden caster sugar
- 3 medium eggs
- 100g self-raising flour
- 25g custard powder or cornflour
- 600g icing sugar, sifted
- 6 tbsp water, or half water and half lemon juice, strained
- edible green and pink food colourings
- crystallised violets
- crystallised roses or rose petals
- edible wafer flowers
- Heat the oven to 190C/fan 170C/gas 5. Arrange paper cases in bun tins. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Divide the mixture between the cases so they are half filled and bake for 12-15 mins, until risen and golden. Cool on a wire rack.
- Mix the icing sugar and water until smooth and use a third on eight of the cakes. Divide the rest in half, and colour one half pale green and the other half pale pink. Decorate the white ones with crystallised violets, the pink ones with the roses and the green ones with the wafer flowers. Leave to set. Will keep for up to 2-3 days stored in an airtight container in a cool place.