Dear mummy, this recipe couldn’t be easier and I know that you are rubbish at baking so this is our fail safe baking activity. Cooking with a toddler can be stressful and I know you always have one eye on making the cakes and one eye on what I’m doing with the cakes!! You know how it is, turn your back away for a second and I’m head first in the bowl of icing sugar or eating raw eggs off the mixing spoon.
One thing that great about fairy cakes is that they comes out perfectly every time and taste pretty good, even if they don’t look too pretty – and everyone loves a fairy cake! Fairy cakes make the perfect birthday treat, party food or food gift for friends, family and little ones.
Iced fairy cakes are so easy to make using ingredients that we usually have in our cupboards and they bake in 20 minutes! This easy recipe shows you how to make a batch of 12 simple fairy cakes and how to decorate them with a simple icing. We put a spin on our fairy cakes by dressing them up in preparation for Halloween. We added orange and black food colouring to the icing sugar and decorated them with a creepy white chocolate spiders web. This is how we did it.
- 100 g (4 oz) softened butter
- 100 g (4 oz) caster sugar
- 2 large eggs
- 100 g (4 oz) self-raising flour
- 1 level tsp baking powder
For the icing:
- 225 g (8 oz) sifted icing sugar
- 2-3tbsp warm water
- one drop of orange food colouring
(repeat process for black food colouring in a separate bowl)
- White chocolate tube
- mixing bowl for cake mixture
- bowls for icing sugar mixture
- wooden spoons
- baking paper
- wire rack
- water jug
- paper cases
There are so many benefits for cooking with toddlers, they can learn how to crack eggs and I had fun using a teaspoon to smooth the icing sugar on top of the cakes. Mixing the ingredients can be hard work, so my mummy gave me a hand!
How we did it:
Heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
- Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture
- Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
- Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes.
- Decorate with a white chocolate spiders web. Melt a tube of white chocolate in boiling water for 10 minutes. Draw your design on baking paper and leave to cool down and set for 10 minutes *resist the urge to eat them* Use icing sugar to secure to the fairy cakes.
So what do you think? We need more practice I think before our Halloween party…
Have you been baking recently?
Love Bella xx