Is the fairy cake the baking world’s equivalent of the red squirrel? Has it been driven into near extinction by the increasingly dominant cupcake? I love cupcakes and I have made them many times. I even have the special, deeper tins and the larger cupcake/muffin cases. I love making cupcakes from the Hummingbird Bakery recipe book (one of my all times favourites). And yet, the fairy cake wins my vote every time. They are smaller (thus better for waistline and teeth) and require less ingredients (thus better for the purse). And they are so dainty and traditional! All of the birthday parties of my childhood were not of the ‘book a hall or novelty act’ variety but the kind where there were sandwiches and fairy cakes laid out on the kitchen table and a party mix playing in the background where everyone would play musical statues and pass the parcel. They were brilliant and fairy cakes still epitomize that sense of fun for me.
We make a lot of fairy cakes in this house. A lot. Since we’ve moved we have people over all the time and I like there to be something nice to offer as a little something to go with tea and coffee. Plus they are so quick! Win, win, win. On Sunday we made these…
I topped these with naughty but very nice butter cream icing and some pretty, pearly sprinkles that were reduced. We were nearly out of sprinkles (one of my daughters favourite parts of the cake making process and therefore critical) and I spotted these Dr Oetker sprinkles reduced from £1.29 to 97p. Their sell by date isn’t until September so I’m sure they’ll all be used up well before then! I like to use this lovely Portmeirion plate for cakes – I love seeing the circle of green leaves peeking out around the edge. About 12 years ago a colleague and his wife were having a clear-out and gave Husband and I (who had just bought our flat and were young and broke) a massive stack of old crockery. In turn we’ve passed it on to friends just starting out but we’ve hung on to the three pieces of Portmeirion that we were given. My colleague, who was also a friend and something of a mentor, died nearly ten years ago. I think of him every time I use them.
Back to the fairy cakes. I think these are the perfect thing to make if you have a couple of people coming over or just if you are in the mood to bake. They require less than half the ingredients of a Victoria sponge (which – don’t get me wrong – I am also a big fan/frequent maker of) so are also a good option if you are short on supplies for whatever reason. Here’s the recipe I use (so often that I know it off by heart – it is very easy to remember):
100g butter / butter substitute
100g caster sugar
100g self raising flour
- Mix the butter and caster sugar until completely combined and nice and creamy
- Add the eggs one at a time and mix well
- Add the flour bit by bit and mix until combined with a consistent, smooth texture
The above takes me less than 5 minutes. I’m fussier/more likely to use the food processor when mixing more ingredients, as with a larger cake. However, for fairy cakes I like to use a bowl and a spoon as I find it easier and also because my daughter has fun mixing with a spoon (and licking it afterwards).
- Put 12 paper cases on your cake tray (preferably the kind with 12 ‘dips’) and spoon the mixture into the cases.
- Pop into a preheated oven for 15 minutes at Gas Mark 5.
Sometimes we eat them plain but we usually go for the icing/sprinkles option!
How about you – do you still rock the fairy cake or do you cupcake?