Thursday, 12 June 2008
Recipe Time: Fairy Cakes!
I made these a week or two ago now and they are long gone. I like to make fairy cakes or biscuits instead of one big cake, because it's easier to eat, and you don't have to faff around with knives and plates and things. But this recipe works just as well for a sponge cake, and makes enough for two sandwich tins, or about 12 fairy cakes.
4oz/110g self-raising flour
4oz/110g butter or margarine
4oz/110g caster sugar
1tsp baking powder
If you want chocolate cakes (and I can't imagine why you wouldn't), replace 1/2oz of flour with cocoa
Cocoa if you want chocolate icing
Turn on the oven to about 190C. Mix all the cake ingredients together (I usually cream together the sugar and margarine, then add the eggs, then the flour/cocoa and baking powder). Put out fairy cake cases in a bun tin and put a large spoonful of mixture in each one. Bake for about 15 minutes, or until a skewer comes out clean.
Cool the cakes on a rack, then ice them. For the icing, just mix together appropriate amounts of each until you get a good consistency. I find it easier to mix the sugar and cocoa together first, then add a tiny bit of water, then another tiny bit, until it's smooth. Also, while the cakes are cooling, you may find it helps to hide them, because the recipe makes 12, but you may note that the photo above only includes 11. One disappeared pre-icing and it wasn't me who ate it.
And if you like reading about cake (mmm, cake) then you should totally be reading 30 Cakes in 30 Days. And not just because it is my friend writing it!