21 August 2011

Fairy Cakes

As a reward for being less of a whining brat than usual (she's "only" cried twice in the past 12 hours!), I taught my sister how to make fairy cakes. Basic fairy cakes, without creative fillings.
I got a... mini fairy cake recipe here but I modified it tolerate a stick of butter. I ended up with 10 really buttery fairy cakes, though I did make them in egg tart containers so they were slightly bigger than the conventional fairy cake. And, yes, fairy cakes are essentially cupcakes but the phrase "fairy cakes" sounds better.
My sister followed the recipe, weighed out ingredients (with my help), mixed everything (with my help), and went to read when I stuck everything in/out of the oven.

If an 8 year old can do it, you can. Don't ever revert back to those putrid cake mixes!!

To me, the recipe looks like it's for pound cake.
120 g butter
120 g caster sugar
2 eggs
120 g self raising flour
0. Let butter sit outside fridge for a (few) hours.
1. Cream butter and sugar.
2. Beat in eggs and add vanilla.
3. Fold in flour and drop a huge tablespoon into a paper case.
4. Bake at 177 degrees C/350 degrees F in an un-preheated oven, on the second-top shelf, for 22 minutes. I usually use the bottom shelf but today I had potato bread baking down there. The bottom shelf calls for less cooking time, obviously.
5. The top of the cakes should be cooked and a fork stuck into cake should come out with no crumbs or goop. (The fork test always prevails!!) The cakes may look a bit soft and gooey when you take them out, but once they cool, they harden a little but still remain moist (due to the butter).

Usually I'd be done now, but my sister wanted to put icing on four fairy cakes so she made the despicable butter-sugar mixture (with my help).

I made 1/4 of the icing recipe listed here, which was enough to liberally ice 5 fairy cakes.
So, my sister loved the cake. Obviously.

No comments:

Post a Comment