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A MASSIVE thankyou, over 75% of parents and carers are wearing face covering as requested by us, please help us to make it 100% this week......... We will continue to review all our procedures due to covid 19, but will always keep the safety of our children at the heart of any decision we make.................Following the usual beginning of year parking issues, thanks for your support, we had no illegal parkers at the Waterloo Rd entrance last night...........................thanks, it keeps our children safe.
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Freemantle

Church of England Community Academy

Fairy Cakes

Ingredients: 

  • 110g/4oz butter or margarine, softened at room temperature
  • 110g/4oz, caster sugar
  • 2 free-range eggs, lightly beaten
  • 1 tbsp vanilla extract
  • 110g/4oz self-raising flour
  • 1-2 tbsp milk

 

For the icing:

  • 300g/10 oz icing sugar
  • 2-3 tbsp water
  • 2-3 drops food colouring
  • hundreds and thousands. or other cake decorations

 

Method:

  1. Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tin with paper cases.
  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  3. Fold in the flour using a large metal spoon. Add a little milk until the  mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
  4. Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  5. For icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture, Stir in the colouring.
  6. To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
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