For the next instalment of Baking with Children we have Amy from Baking with Granny. Amy’s blog is absolutely fantastic! She set it up a couple of years ago with the aim of sharing her Granny’s fabulous baking skills and knowledge. I can only hope to gain this sort of talent in my future as a home baker. So with this in mind I was beyond excited to be able to share one of their posts with you on my little blog space!
So with out more of my boring waffle here it is:
Spring Fairy Cakes
I don’t know about you but we’re well & truly over winter! Don’t get me wrong, I much prefer the colder seasons to the heat of summer but my perfect weather can be described as, “freezing cold with the sun in the sky,” – certainly not the rain, sleet, snow & the gale force winds that we seem to be in the midst of at present. These constant grey skies have us craving the start of spring and these Spring Fairy Cakes seem to be just what the doctor ordered!
In terms of recipes, it does’t get a whole lot simpler than these. It was actually J. that prompted me to make these sweet spongy delights, asking that we make some, “little cakes.” I also had a packet of Wafer Daisies that I’d received in a little hamper of goodies from Dr. Oetker & Foodies 100, so I thought it’d be the perfect opportunity to brighten up some otherwise rather dull cakes. Plus these Spring Fairy Cakes easy enough for kids to get involved through the entire process, so perfect for the Half Term break or the upcoming Easter Holidays.
Prep Time 10 minutes
Cook time 10 minutes
For the Cakes:
- 125g Butter (at room temperature)
- 125g Caster Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 125g Self-raising Flour
- 100g Butter (at room temperature)
- 100 Icing Sugar
- 1 tsp Vanilla Extract
- 12 Wafer Daisies
- Preheat your oven to 180°c and line a 12-hole muffin tin with paper cases.
- In a large bowl, cream the butter and sugar until light & fluffy.
- Add the eggs to the mixture one at a time, ensuring the first is well combined before adding the second. Once both eggs are combined, add the vanilla extract.
- Sift the flour to the mixture and fold in gently until you have a smooth batter.
- Spoon the batter evenly between your cases and bake for around 15 minutes, or until a skewer inserted comes out clean.
- Move your fairy cakes to a wire rack to cool whilst you prepare your buttercream.
- In a large bowl, mix the butter, icing sugar & vanilla extract until smooth, fluffy and light in colour.
- Using a palette knife, spread a little buttercream on top of your now-cool fairy cakes & top with a Wafer Daisy.
A Printable version of this recipe is available here.