I make Fairy Cakes using my mother-in-law's method for a Victoria sponge Cake. You can either use a standard bun tin or a muffin tin if you want deeper cup cakes. Children love making these and decorating with sweets.
I ice them with glacé icing and then top them with Dolly Mixtures, Jelly Tots, Smarties, or just some 100s and 1000s sprinkles.
GLACÉ ICING
125g Icing Sugar (half a cup)
15ml Water (1 tablespoon)
Sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon. If necessary add more water, just a drop at a time, or more icing sugar to adjust the consistency.
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