chocolates and cakes

Fairy Cake Recipe

Fairy Cakes

Fairy cakes are one of those recipe classics which drive you into your cherished childhood memories. These are small delighting cakes of all times and are basically designed to serve one person. They are made in small paper cup cases or container.

Their frosting and decorations are mostly same as in the case of larger cakes. They can be served on various occasions such as children classroom birthday parties. They donot require plates, utensils or cutting into pieces as they are held in mini cases and hence prove to be more convenient then traditional cakes. As, in the case of ordinary practices where the ingredients were weighed, in Fairy cakes, the ingredients are measured using a cup of standard size. Hence, the names cup cakes or measure cakes. Moreover, they are baked in cup shaped muffin baking containers, so the term cup cakes find all the more aptness. Fairy cakes can simply be called as childish wonders as they are known to attract magical fairies.


Number of servings: 24 mini cakes or 12 larger sized cakes A 12 hole tartlet tin is required for the mini cakes. These are 5 cm at the rim and their depth is 1 1/2 cm while a 12 hole bun tin is required for larger cakes which are 6 1/2 cm at the rim and their depth is 2cm. Small paper cases can be used depending on the size of the tin. Mini and individual cake sized round fluted cases are available which are ideal for the homemade sweet delights.


1. 4 oz 0r 125 gm softened butter or soft margarine ( soft margarine resembles butter but is manufactured mainly from vegetable oils and up to 10% butter fat may be added to improve the flavor)

2. 4 oz or 125 gm caster sugar

3. 2 large eggs

4. 1 tsp. vanilla extract or cinnamon or ground mixed spice

5. 4 oz or 125 gm of self raising flour

6. 2 tsp. milk


1. Preheat the oven to 190C/375 F/Gas mark 5. Then put the paper cases in the holes or butter the tin.

2. Now, take a large mixing bowl and beat the sugar and the butter (or margarine).Beat well either with a wooden spoon or electric whisk so that no sugar remains in the bowl.

3. Take the eggs in a separate bowl and beat them.

4. Then add the beaten egg to the sugar and butter (or margarine) a little at a time and then beat in the vanilla.

5. Now, sieve the flour into the mixture and fold well. Add the milk and rest of the flour to make a mixture with a soft dropping consistency.

6. The, spoon into the paper tin cases and bake in the oven for 12 minutes or until risen and remove from bake when golden on top and place on the wire tray to cool. Remove from tin cases only when cool.

These can be served either plain or with mouth wateringtoppings. Some of the toppings can be prepared as follows:

1. Lemon or Orange Glac Icing with Cherries


1. 4 oz or 100 gm icing sugar

2. 2 tsp. fresh lemon or orange juice

3. 12 glac cherries

Sift the icing sugar into a bowl and add the fresh juice lemon or orange) a little at a time. Then, drizzle on the cake and top it with half cherries.

2. Chocolate Ganache Glaze


1. 5 oz or 150 gm dark chocolate

2. 5 fl oz or 150 ml double cream

Chop the chocolate into fine pieces and heat gently with the cream. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes. Stir very gently until completely smooth and well blended. Pour on the cakes and it will harden on cooling.

3. Jam Glaze with sprinkles

Heat the jam gently with little water in a saucepan or a microwave. Then, brush the jam over the cakes and add the sprinkles of apricots or seedless raspberries on the jam when it is still warm.

4. Coconut cream icing


1. 3 oz or 75 gm cream cheese

2. 3 oz or 75 gm softened butter

3. 7 oz or 200 gm icing sugar

4. tsp. vanilla

5. 3 tsp. coconut, toasted and cooled

Cream butter with cream cheese; alternately add sifted powdered sugar, milk and vanilla. Beat until smooth. Fold into the shredded coconut. To obtain a toasted coconut, spread two tablespoonfuls on a baking sheet. Then, toast in the oven at 190C/375F/Gas mark 5 for a little time until it turns a golden colour. Sprinkle generously over the iced cakes.

5. Maple Pecan Toffee Sauce

This type of sauce is mostly poured on cakes which are to be served as puddings. To feast your mouth, serve three larger cakes or five smaller ones in a shallow bowl with the warm sauce spooned over. A scoop of vanilla ice cream will transport you to the heaven of tastes.


1. 2 oz or 50 gm butter

2. 4 oz or 100 gm dark brown sugar

3. 5 oz or 150 gm maple syrup

4. 5 fl oz or 150 ml double cream

5. 2 oz or 50 gm chopped pecans

Take butter, sugar and syrup in a small saucepan and melt them together over low heat. Simmer the mixture for 5 minutes and then add the cream and stir until a well blended and consistent mixture is obtained. After removing from heat, add the finely chopped pecans and then pour extravagantly on the cakes while the sauce is still warm.

6. Coffee buttercream icing


1. 2 tsp. Instant coffee

2. 1 tsp. Very hot water or milk

3. 4 oz or 125 gm unsalted and softened butter

4. 7 oz or 200 gm icing sugar

Dissolve the instant coffee in the water or milk and set aside to cool. Beat the butter and sugar until well blended and then add the coffee to the mixture and mix well. Then, ice the cakes and decorate a coffee bean on top.

The Fairy cakes, plain and with different delicious toppings are ready to be served.Now, look for the fairies.