Fairy cakes?!
cud i hav a simple rcipe to make fairy cakes plz!?
oh, and how do i make the icing sugar cream thing for the middle!?Www@FoodAQ@Com
oh, and how do i make the icing sugar cream thing for the middle!?Www@FoodAQ@Com
Answers:
if u do not want to read all this, go to http://www!.ivillage!.co!.uk/food/experts/c!.!.!.
Basic recipe for fairy cakes
Makes 24 mini cakes or 12 larger ones!.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk
Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or a wooden spoon!.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tin!.
Ideas for Toppings
Lemon or Orange Glacé Icing with Cherries
100g / 4 oz icing sugar
2 tbsp freshly squeezed lemon or orange juice
12 glacé cherries, cut in half (these work best when making the mini cakes)
Mix the juice into the icing sugar and stir until well blended!. Drizzle over the cakes when cooled!. Top with the cherries, cut side down, while the icing is still soft!.
Chocolate Ganache Glaze
150g / 5 1/2 oz good quality dark chocolate
150ml / 5 fl oz double cream
Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water!. Stir until the chocolate is melted and the mixture well blended!. Allow to cool slightly to thicken then pour over the cakes!. It will harden on cooling!.
Jam Glaze with Sprinkles
8 tbsp apricot or seedless raspberry jam
sprinkles such as silver balls or 'hundreds and thousands'
Heat the jam gently with a tablespoonful of water in a small saucepan or in the microwave!. Brush on to the cakes and drizzle over your desired topping while the jam is still warm!.
Coconut Cream Icing
75g / 2 3/4 oz cream cheese, softened
75g / 2 3/4 oz butter, softened
200g / 7 oz icing sugar, sifted
1/2 tspn vanilla extract
3 tbsp shredded coconut
extra shredded coconut, toasted, to decorate (optional)
Whisk together the cream cheese, butter, icing sugar and vanilla until smooth!. Fold in the shredded coconut!. To make toasted coconut, spread a couple of tablespoonfuls on a baking sheet and toast in the oven at 190C/375F/Gas mark 5 for a few minutes until it turns a golden colour!. Sprinkle over the iced cakes!.
Maple Pecan Toffee Sauce
This is more of a sauce to be poured over the cakes and served as a pudding!. For a generous dessert serve three larger cakes or five smaller ones in a shallow bowl with the warm sauce spooned over!. For extra indulgence serve with a scoop of vanilla ice-cream!.
50g / 1 3/4 oz butter
100g / 3 1/2 oz dark brown sugar
150g / 5 1/2 oz (125ml / 4 fl oz in volume measure) maple syrup
150ml / 5 fl oz double cream
50g / 1 3/4 oz pecans, chopped
Melt together the butter, sugar and syrup in a small saucepan over low heat, stirring until dissolved!. Simmer for 5 minutes, then pour in the cream and stir until well blended!. Remove from the heat and add the chopped pecans!. Pour over the cakes while the sauce is still warm (see above)!.
Coffee Buttercream Icing
2 tsp of instant coffee
1 tbsp very hot water
125g / 4 1/2 oz unsalted butter, softened
200g / 7 oz icing sugar, sifted
whole coffee beans, plain or chocolate covered, to decorate
Dissolve the instant coffee in the water and cool!. Whisk together the butter and icing sugar until smooth, then whisk in the coffee!. Ice the cakes and place a coffee bean on top!.Www@FoodAQ@Com
Basic recipe for fairy cakes
Makes 24 mini cakes or 12 larger ones!.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk
Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or a wooden spoon!.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tin!.
Ideas for Toppings
Lemon or Orange Glacé Icing with Cherries
100g / 4 oz icing sugar
2 tbsp freshly squeezed lemon or orange juice
12 glacé cherries, cut in half (these work best when making the mini cakes)
Mix the juice into the icing sugar and stir until well blended!. Drizzle over the cakes when cooled!. Top with the cherries, cut side down, while the icing is still soft!.
Chocolate Ganache Glaze
150g / 5 1/2 oz good quality dark chocolate
150ml / 5 fl oz double cream
Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water!. Stir until the chocolate is melted and the mixture well blended!. Allow to cool slightly to thicken then pour over the cakes!. It will harden on cooling!.
Jam Glaze with Sprinkles
8 tbsp apricot or seedless raspberry jam
sprinkles such as silver balls or 'hundreds and thousands'
Heat the jam gently with a tablespoonful of water in a small saucepan or in the microwave!. Brush on to the cakes and drizzle over your desired topping while the jam is still warm!.
Coconut Cream Icing
75g / 2 3/4 oz cream cheese, softened
75g / 2 3/4 oz butter, softened
200g / 7 oz icing sugar, sifted
1/2 tspn vanilla extract
3 tbsp shredded coconut
extra shredded coconut, toasted, to decorate (optional)
Whisk together the cream cheese, butter, icing sugar and vanilla until smooth!. Fold in the shredded coconut!. To make toasted coconut, spread a couple of tablespoonfuls on a baking sheet and toast in the oven at 190C/375F/Gas mark 5 for a few minutes until it turns a golden colour!. Sprinkle over the iced cakes!.
Maple Pecan Toffee Sauce
This is more of a sauce to be poured over the cakes and served as a pudding!. For a generous dessert serve three larger cakes or five smaller ones in a shallow bowl with the warm sauce spooned over!. For extra indulgence serve with a scoop of vanilla ice-cream!.
50g / 1 3/4 oz butter
100g / 3 1/2 oz dark brown sugar
150g / 5 1/2 oz (125ml / 4 fl oz in volume measure) maple syrup
150ml / 5 fl oz double cream
50g / 1 3/4 oz pecans, chopped
Melt together the butter, sugar and syrup in a small saucepan over low heat, stirring until dissolved!. Simmer for 5 minutes, then pour in the cream and stir until well blended!. Remove from the heat and add the chopped pecans!. Pour over the cakes while the sauce is still warm (see above)!.
Coffee Buttercream Icing
2 tsp of instant coffee
1 tbsp very hot water
125g / 4 1/2 oz unsalted butter, softened
200g / 7 oz icing sugar, sifted
whole coffee beans, plain or chocolate covered, to decorate
Dissolve the instant coffee in the water and cool!. Whisk together the butter and icing sugar until smooth, then whisk in the coffee!. Ice the cakes and place a coffee bean on top!.Www@FoodAQ@Com
Do you mean Butterfly cakes!?
Butterfly cakes use butter cream - fairy cakes don't, unless you meant you were going to spread it on top!. It doesn't really matter, the recipes are the same!.
It's just a basic sponge recipe!.
100g Margerine
100g Caster Sugar
100g Self-Raising Flour
2 Eggs
- Cream butter and sugar together until light and fluffy!.
- Beat in the eggs, one at a time!. Add a spoonful of flour in with each egg!.
- Fold in the rest of the flour!.
- Share into 18 paper cases!.
- Bake for about 15mins in an oven at 190 degrees C / Gas Mark 5 / 375 degrees F!.
- When they've cooled down, take a knife and cut the tops of the buns!.
- Cut the pieces in two!.
Fill the hole in the bun with butter cream!.
50g Margerine
100g Icing Sugar
- Then stick the "wings" in the middle of the butter cream!.
Hope this helps
xWww@FoodAQ@Com
Butterfly cakes use butter cream - fairy cakes don't, unless you meant you were going to spread it on top!. It doesn't really matter, the recipes are the same!.
It's just a basic sponge recipe!.
100g Margerine
100g Caster Sugar
100g Self-Raising Flour
2 Eggs
- Cream butter and sugar together until light and fluffy!.
- Beat in the eggs, one at a time!. Add a spoonful of flour in with each egg!.
- Fold in the rest of the flour!.
- Share into 18 paper cases!.
- Bake for about 15mins in an oven at 190 degrees C / Gas Mark 5 / 375 degrees F!.
- When they've cooled down, take a knife and cut the tops of the buns!.
- Cut the pieces in two!.
Fill the hole in the bun with butter cream!.
50g Margerine
100g Icing Sugar
- Then stick the "wings" in the middle of the butter cream!.
Hope this helps
xWww@FoodAQ@Com
2 eggs
4oz self raisng flour
4oz sugar
4oz margarine
Pre heat oven gas mark 5
Mix margarine and sugar together add eggs wisk and flour and either mix or whisk
Put in cases into oven 20 mins
Butter cream
Put a bit of margarine with icing sugar and a drop of milk keep whisking the best way to see if its how you like it is by tasting it keep adding ingredients until its how you like!.Www@FoodAQ@Com
4oz self raisng flour
4oz sugar
4oz margarine
Pre heat oven gas mark 5
Mix margarine and sugar together add eggs wisk and flour and either mix or whisk
Put in cases into oven 20 mins
Butter cream
Put a bit of margarine with icing sugar and a drop of milk keep whisking the best way to see if its how you like it is by tasting it keep adding ingredients until its how you like!.Www@FoodAQ@Com
here's a nice and simple recipe for fairy cakes:
http://www!.ivillage!.co!.uk/food/experts/c!.!.!.
Now the following recipe may take a little more effort, but it is so good!.!.!. :o)
http://www!.marthastewart!.com/portal/site!.!.!.Www@FoodAQ@Com
http://www!.ivillage!.co!.uk/food/experts/c!.!.!.
Now the following recipe may take a little more effort, but it is so good!.!.!. :o)
http://www!.marthastewart!.com/portal/site!.!.!.Www@FoodAQ@Com
3 eggs, 6oz of self raing flour, 6 oz of butter, 6 oz of caster sugar, 1 teaspoon of baking powder!. Mix together put in about 24 fairy cake cases 20 mins @ 180 degrees celcius!. For the cream 4 oz of icing sugar, 2 oz of butter mix with milk to the thicknes you want!.Www@FoodAQ@Com
This isn't Fairy cakes, But they are fairy rings!.
Take a glazed donut, Stick a marsh mellow right though the hole!. Then cook over camp fire until marsh mellow is 2 your likeing!. Enjoy!.Www@FoodAQ@Com
Take a glazed donut, Stick a marsh mellow right though the hole!. Then cook over camp fire until marsh mellow is 2 your likeing!. Enjoy!.Www@FoodAQ@Com