Fairy Cakes -

Fairy Cakes

Ingredients

150 g (6 oz) butter, softened
150 g (6 oz) caster sugar
3 eggs, beaten
150 g (6 oz) self-raising flour, sifted
Grated rind and juice of 1 orange
225 g (8 oz) icing sugar, sifted
50 g (2 oz) ready-to-roll fondant icing
Orange and yellow food colouring

Details

Makes: 24

Method

1 Line 2 x 12-hole cake tins with paper cake cases.

2 Beat together the butter and caster sugar until light and fluffy. Add the beaten eggs to the butter and sugar mixture, a little at a time, beating well after each addition.

3 Fold in the flour, using a large metal spoon. Stir in the grated orange rind. Reserve 2 tablespoons of the juice and add the remainder to the cake mixture.

4 Spoon the mixture into the paper cake cases to come within 1 cm (½ inch) of the top. Place in a preheated oven, 180˚C (350˚F), Gas Mark 4, for 15 minutes, until well risen and golden. Remove the cakes from the tins and cool on a wire rack.

5 Beat together the icing sugar, the reserved orange juice and a few drops of water to form a smooth, thick icing. Spread 2 teaspoons of icing on top of each cake.

6 Colour half of the fondant orange and half yellow. Roll out each piece thinly on a surface lightly dusted with icing sugar. Using a small flower cutter, stamp out orange and yellow flowers. Arrange the flowers in alternate colours in a circle on top of each cake. Leave to dry for 1 hour.

PREPARATION TIME: 1 HOUR, PLUS 1 HOUR DRYING TIME
COOKING TIME: 15 MINUTES
OVEN TEMPERATURE: 180˚C (350˚F), GAS MARK 4

Related food category:

• Small Cake