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Fairy Cakes

  • Serves 18
Fairy Cakes

This will take older generations back to their first baking lessons... and what an easy recipe to start the new young cooks off with. Decorate these delicate cakes with candied fruits such as peel, cherries and citron.


  • 150 grams butter
  • ½ cup caster sugar
  • 1 teaspoon vanilla or lemon essence
  • 2 eggs
  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ cup milk
  • ½ cup cream, whipped
  • glace fruits to decorate
  • icing sugar to dust


  1. Beat the butter, sugar and vanilla or lemon essence until creamy.
  2. Beat in the eggs one at a time. Fold in the sifted flour alternately with the milk.
  3. Carefully pour batter into 8 well-greased paper patty cases or well-greased muffin tins so that each is three-quarters full.
  4. Bake at 180°C for 12-15 minutes until well risen and golden. Cool on a cake rack.
  5. Cut out a small circle in the top of each cake and cut each circle in half. Spoon a little jam in the centre hollow and top with whipped cream. Arrange the "wings" into the cream and dust with icing sugar before serving.

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