how do you cook fairy cakes? what do you need?

Question

what do you need and how do you make it?

Answer 1

Fairy Cakes
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk


Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.


All the best

Answer 2

First, You find a fairy !!!
Sorry it was too tempting
8ounces flour, 8ounces fat and mix thoroughly together, add an egg and 4ounces of sugar
mix together,then add a little milk until mixture becomes a "dropping consistency"
that means it will fall freely off the spoon
Put into 1 large cake pan or individual cake tray cook at 180/190 for 12/15 mins

Answer 3

Fairy Cakes
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk


Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.
Ideas for Toppings

Lemon or Orange Glacé Icing with Cherries

100g / 4 oz icing sugar
2 tbsp freshly squeezed lemon or orange juice
12 glacé cherries, cut in half (these work best when making the mini cakes)

Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled. Top with the cherries, cut side down, while the icing is still soft.

Chocolate Ganache Glaze

150g / 5 1/2 oz good quality dark chocolate
150ml / 5 fl oz double cream

Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water. Stir until the chocolate is melted and the mixture well blended. Allow to cool slightly to thicken then pour over the cakes. It will harden on cooling.


Jam Glaze with Sprinkles

8 tbsp apricot or seedless raspberry jam
sprinkles such as silver balls or 'hundreds and thousands'

Heat the jam gently with a tablespoonful of water in a small saucepan or in the microwave. Brush on to the cakes and drizzle over your desired topping while the jam is still warm.

Coconut Cream Icing
75g / 2 3/4 oz cream cheese, softened
75g / 2 3/4 oz butter, softened
200g / 7 oz icing sugar, sifted
1/2 tspn vanilla extract
3 tbsp shredded coconut
extra shredded coconut, toasted, to decorate (optional)

Whisk together the cream cheese, butter, icing sugar and vanilla until smooth. Fold in the shredded coconut. To make toasted coconut, spread a couple of tablespoonfuls on a baking sheet and toast in the oven at 190C/375F/Gas mark 5 for a few minutes until it turns a golden colour. Sprinkle over the iced cakes.

Answer 4

Ask a fairy (sorry but could not resist it) better buying a recipe book that you can keep and look up other things if you get on ok with the cakes ok

Answer 5

these can be made using the "all in one method "(i can't see any difference) use margarine and all ingredients at room temp. put marg. caster sugar/ and /selfraising flour/ and eggs into a bowl ,mix with a electric mixer for a few minutes until everything is well mixed, put into bun cases and bake at 180 for about 15/20 mins until golden brown, when cool cut the tops of and put cream on , slice the piece you cut off in half and make butterfly wings ,dust with icing sugar , or jam / coconut, children love them , delicious,good luck

Answer 6

4 oz of self raising flour
4 oz of marg
4 oz of sugar
mix it together, add an egg n a little milk if needed

Stick in the oven for 20 mins on 180 degrees and volia!!!

Enjoy!!!

Answer 7

Some fairies,, the bottom of the garden is usually good.
and cake mix, available at your local cakemix shop..

Answer 8

butter, eggs, sugar, self raising flour and vanilla essence.

beat butter and sugar together until blended the add eggs and vanilla essence, once completely combined sift in flour et voila!

Bake in oven for 15 mins until golden.

Answer 9

Same as the helen above hope you enjoy them

Answer 10

basic sponge mix spoon into paper cupcakes and bake