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Snow-capped fairy cakes

Ingredients

  1. Step 1 175g butter
  2. Step 2 175g golden caster sugar
  3. Step 3 3 eggs
  4. Step 4 200g self-raising flour
  5. Step 5 finely grated zest 1 orange
  6. Step 6 1 tsp vanilla extract
  7. Step 7 4 tbsp milk
  8. Step 8 1 egg white
  9. Step 9 4 tbsp orange juice
  10. Step 10 175g icing sugar
  11. Step 11 fruit jellies and silver balls , to decorate
Snow-capped fairy cakes
Calories: 210 Carbohydrate: 31 g Protein: 3 g Fat: 9 g
Cook time: 45 minutes Prep time: 25 minutes Total time: 70 minutes Servings: 18

TAGS

Afternoon tea Snack Treat British Josh Eagleton 30-60 minute 400 kcal or less cake Christma Cup cake Fairy cake For a crowd Golden caster sugar Kids cooking Mary Cadogan Orange orange juice Orange Patty cake Silver ball Silver ball Vanilla extract

Directions

  1. Step 1 Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
  2. Step 2 Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.
  3. Step 3 To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.
  4. Step 4 Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.