Fairy Garden Cake Recipes

FLUFFY LEMON FAIRY CAKES

Steps:

• preheat oven to 170C/Fan 150C/Gas 5
• Cream / beat butter or marg with caster sugar until its blended and creamy, i use muscle and wooden spoon, you can use an electric whisk.
• Beat in the eggs 1 at time, try room temp eggs to stop curdling but dont worry too much if does curdle. Beat in one at time, vanilla, lemon zest and juice, milk and baking powder.
• Gradually add the sefted self raising flour, or sprinkle from height as i do to get air into it. Beat the mixture until its smooth, creamy but firmish. Something like "Angel Delight"
• Fill 12 cupcake cases.. i put the case into a fairy cake tin to keep the caked in position as they are rising. Each case will require a generous dessert spoon full until just below the cake case. Cook in middle of oven for around 15 min.
• You will know the cakes are ready when they are golden and spring back after a light press.
• Allow cakes to cool on a rack for around 10 - 15 min.. you can start making icing.
• For the icing, first mix in the butter into the icing sugar, be patient it will seem like too little butter but keep working it. Then add the water and vanilla essence, work the mixture until a smooth, firm but workable paste. You may need to add more water / icing sugar as you go.
• Take a generous amount on a wide knife put on cake and rotate cake around until you have an even coated amount of icing sugar.
• Allow to set for 5 / 10 min and enjoy!!

FAIRY GARDEN CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 5 min.; remove from pan to wire rack. Cool completely.
• Tint COOL WHIP with food coloring. Spread over cake.
• Decorate with remaining ingedients to resemble photo.

QUICK AND SIMPLE FAIRY CAKES

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
• Bake in the preheated oven until golden, 10 to 12 minutes.

FAIRY GARDEN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray 2 (8-inch) round cake pans. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool 1 box cake mix as directed for 2 (8-inch) rounds. Make, bake and cool other box as directed for cupcakes. Reserve 3 cupcakes; save remaining cupcakes for another use. For easier handling, refrigerate or freeze cakes 30 minutes or until firm.
• Stir green food color into 1 container frosting to make light green. On plate, place 1 cake layer, rounded side down. Spread with 1/2 cup light green frosting. Top with second cake layer, rounded side up. Spread thin layer light green frosting over cake to seal crumbs. Refrigerate or freeze 30 minutes.
• Spread another layer light green frosting on cake; smooth with spatula. Stir green food color into 1/3 cup frosting to make dark green. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw grass, flower stems and bushes on cake.
• Stir blue food color into 1/3 cup frosting to make blue. Spoon into small plastic bag. Cut 1/4 inch off corner, and squeeze gently to draw pond and river on cake.
• Stir yellow food color into 3/4 cup frosting to make yellow. Remove baking cups from 2 cupcakes. Place 1 cupcake, rounded side down, on cake for fairy cottage. Spread 2 teaspoons yellow frosting on cupcake; top with another cupcake, rounded side up. Spread yellow frosting on top and sides of cupcake stack. Place 3 cookies on rounded top of cupcake, using remaining yellow frosting to stick them together. Place remaining cookies on cake as shown.
• Press 2 large gumdrops together; on sugared surface, roll gumdrops with rolling pin to flatten. Cut out large circle for roof; place on top of cottage.
• Spoon melted chocolate into small plastic bag. Cut 1/4 inch off corner; squeeze gently to draw door and windows on cottage.
• To make gumdrop mushrooms, use melted white chips to attach 3 large gumdrops to round chewy caramels. Cut chewy chocolate candy in half crosswise; use white chips to stick 1 to base of each small gumdrop. Use melted white chips to draw dots on gumdrops and roof. Place on cake.
• Decorate with candy rocks and sprinkles as shown. Spread remaining frosting on last reserved cupcake.

THE PERFECT FAIRY CAKES

Steps:

• The basic formula of fairy cake is straightforward - roughly equal amounts of butter, sugar and flour, plus egg, and sometimes milk or water, to loosen the mixture. But there are significant variations between cookbooks.
• INGREDIENTS DECODED:
• Baking powder + self-raising flour gives the cakes a few extra millimetres of height & also a lighter texture.
• Eggs get the mixture to the desired 'dropping consistency' before baking (it will drop slowly off the spoon, rather than running off easily, or sticking completely). Use 2 eggs if you prefer a rich, denser cake.
• If you wish a more fluffy sponge, add extra milk.
• If you like crunchy cakes, add ground almonds to mixture.
• DIRECTIONS:
• Line a fairy cake or muffin tin with cases, and heat the oven to 180C/356F/Gas mark 4.
• Cream the butter and sugar together until light and fluffy (turn the food mixer up to full power for about 5 minutes) – if you do this by hand you'll need a very strong arm. A nice light sponge needs as much air in it as possible. I have also included a photo of what properly creamed butter and sugar should look like.
• While continuing to mix, drizzle the egg in gradually, adding a tablespoon of flour if the mixture looks like it's about to curdle.
• Combine the flour, almonds (optional) and baking powder, then gently fold into the mixture. Add just enough milk to bring the batter to a dropping consistency.
• Divide the mixture between the cases: if you prefer flat-topped cakes, then just cover the bottom of the cases, if not, you can half-fill them.
• Bake for 20 minutes, and then turn out on to a rack to cool.
• Mix the icing sugar with enough boiling water to make a thick paste, then smooth over the cooled cakes, and add decorations before it sets. Eat quickly – fairy cakes don't keep!

HOW TO MAKE FAIRY CAKES

Steps:

• Heat oven to 180°C or Gas mark 4 (356°F) degrees. You want your oven to be at the right temperature by the time you are ready to bake your fairy cakes, so turn on your oven and set it to 180°C (356°F) degrees. If you are using a gas oven, set it to mark 4.
• Prepare the baking tins. Take out two 12-hole baking tins, and insert a paper case into each hole. If you do not have any 12-hole baking tin, then you can use 6-hole ones instead.
• Mix the softened, unsalted butter until it is fluffy. Take 110 grams (4 ounces) of softened, unsalted butter and place it into a bowl. Then, using a whisk or electric hand mixer, beat the butter until it is fluffy in texture. You can cut the butter into smaller pieces to make it easier to beat, but since it should already be softened, and at room-temperature, this may not be necessary.
• Add the caster sugar to the bowl and keep mixing. Once your butter is light and fluffy, add 110 grams (4 ounces) of caster sugar to the bowl and continue mixing. Set aside your whisk or mixer once both the sugar and butter are combined.
• Break two eggs into a small bowl and add the vanilla extract. This will make it easier to pour the eggs into the butter-sugar mixture later in the recipe. You also won't have to keep stopping to break the eggs. Also, adding your two fluid ingredients together will ensure that the vanilla flavour is spread evenly throughout. Consider using a measuring cup instead of a small bowl. The spout will make it even easier to pour the eggs into your butter-sugar mixture.
• Lightly beat the eggs and vanilla. You are not only mixing the two together, but you are also breaking the yolks up. This will make it easier to add them to the butter-sugar mixture, and prevent you from accidentally adding too much at one time.
• Pour the lightly-beaten eggs and vanilla to the butter-sugar mixture. Stir the mixture as you add the eggs. Do not add the eggs all at once; you'll risk splitting or curdling the mixture. If your mixture splits or curdles, don't worry: the mixture will even itself out once you add the flour in the next step.
• Add the flour to the mixture. Once everything is combined, add 110 grams (4 ounces) of flour and fold it into the mixture with a spoon or spatula. Keep turning and stirring the ingredients until everything is combined.
• Add in one tablespoon of milk. Start with one tablespoon of milk, add it to the batter, and mix it. If the texture is still too thick, add a little bit more milk. You want the batter to be thin enough so that you can scoop it up with a spoon, but thick enough so that it slowly drips off the spoon when you turn it upside down.
• Divide the batter into the paper cases. Using a spoon or spatula, gently ease the batter into the paper cases. Start by filling each case half-way to ensure that you have enough batter for all of them. Once each paper case is filled, you can add more batter to each one.
• Bake for 15 minutes or until they are golden brown. Transfer the tins into the oven and bake for 8 to 10 minutes, or until the tops are golden brown. Once they have finished baking, pull the tins out of the oven and set them aside so that the cakes can cool. You can test whether or not the cakes are fully baked by poking a toothpick into the center of one. If the toothpick comes out clean, the cakes are done. If the toothpick comes out with gooey batter attached to it, the cakes are not done and need to be baked more.
• Allow the fairy cakes cool before decorating them. Let the cakes cool in the tins for a few minutes before taking them out and setting them on a rack to finish cooling. If you do not own a cooling rack, you can set the cakes down on a plate or platter instead.

EASY FAIRY CAKES

Steps:

• Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
• 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.
• 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.
• 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.
• For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
• To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.