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We continue to be amazed at how well the children have settled, well done to all our fab pupils. As restrictions lift nationally, the academy will also look to 'ease' some areas. This will be done in a careful and progamatic way. We will not put pupils and staff at risk. The academy will remain vigilant, and we ask that parents do the same and support us to continue to get things back on 'an even keel'. As the children are settled, we will now be implementing the LA and national guidance on absence and lateness......thank you for your support in getting the children to school and on time, it helps them to settle in the morning and helps us to support their learning.
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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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