fairy cakes recipes

Kids love to ice and decorate fairy cakes. Invite the grandparents over so the kids can show off (and eat!) their creations.

Makes: 12
Prep time: 20 mins
Cooking time: 15-20 mins
110g (4oz) softened butter
110g (4oz)
caster sugar
2 medium eggs, lightly beaten
75g (3oz) self-raising flour, sieved
½tsp natural vanilla extract

Baking cases
To decorate: 454g ready-to-roll white icing Selection of food colourings, cartoon fairy cake personalised cake topper fairy cake toppers picture cake toppers

1. Preheat the oven to 180ºC (350ºC/gas mark 4). Place the baking cases in a fairy cake tin.
2. Cream the butter with the sugar until it's light and fluffy. Gradually beat in the eggs and vanilla extract, alternating with spoonfuls of flour. Fold in the remaining flour.
3. Divide the mixture between the baking cases. Bake for 15-20 mins until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
4. To decorate, divide the icing into balls and add food colouring a drop at a time to create different colours. Using a rolling pin, roll out the coloured icing into thin sheets - if they're sticky, dust with icing sugar. Use a cookie cutter or a knife to create flower shapes then lay different sized flowers to create your own individual designs - star and heart shapes also work well.

Cook's tip: Give the kids free rein to decorate the cakes. Mix together 2tbsp of orange juice with sieved icing sugar and make a thick but easily spreadable icing. Divide into two bowls, colour each one with a few drops of food colouring and place a selection of 100s and 1000s, jelly diamonds and chocolate strands cake toppers in bowls. Gather the kids around and set them to work!