Fairy cakes are the stuff that dreams and childhood memories are made of. Just one bite transports me back in time to my grandmothers kitchen. Still popular today, no self respecting Birthday Party in a fairy cottage garden would be the same without them!............

"Magical recipe"

The thing about fairy magical recipes is they should always start with a good ritual and some magic words. My grandmother was taught by her grandmother and after we had gathered all the ingredients, she would ceremoniously open the cookbook that had been handed down, (even though she must have know them by heart!) and read out loud.

"Fairy cakes, First you must catch your fairies!", while staring madly around the kitchen, brandishing a sieve, as children shrieked with joy and ran and hid.

This had two effects, it would entertain the children and send the fairies diving for cover as well, making it less likely they will interfere and cause the cake making to go wrong.

 

 

 

You will need

4 1/2 oz softened butter (125g)
4 1/2 oz caster sugar (125g)
2 eggs, lightly beaten
1 tsp vanilla extract
4 1/2 oz self-raising flour (125g)
2 tbsp milk

1. You will need to preheat the oven to 190C/375F/Gas mark 5.

2. In a mixing bowl beat the sugar with the butter until it is pale and fluffy. Traditionally you should use a wooden spoon but you can use an electric whisk if you prefer.

3. A little at a time, add the beaten egg and a little of the flour to stop the egg "curdling", whisking all the time, then beat in the vanilla.

4. Next you must sift in half of the remaining flour and gently fold it into the mixture.

5. Then add the milk, with the rest of the flour and carrying on folding until it is all combined.

6. Butter the tin you are going to use, to make them easier to extract when cooked.

7. Spoon the mixture into the tin (or paper cases in the tin) and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.

Finally.

Now for the final piece of this magical fairy cake recipe and that is the dreamy topping!

 

Traditionally, the cakes are topped with an orange or lemon icing, so you will need 4 oz icing sugar ( 100g) 2 tbsp of lemon or orange juice, freshly squeezed if possible Now, you simply mix the juice into the icing sugar and stir it in until it is well blended. Then drizzle it over over the fairy cakes when they have cooled. If you like you can also top them with glace cherries. Cut the cherries in half and place them, cut side down, on the top of the fairy cakes while the icing is soft.

 

 

Butterfly Cakes

 

Some people get "Fairy Cakes" confused with "Butterfly cakes" which are the tiny cakes with the wings on top, which often makes people think of fairies. The recipes are basically the same, but the "Butterfly cakes" have butter cream to glue the wings on.

 

You will need

100g Margerine
100g Caster Sugar
100g Self-Raising Flour
2 Eggs

Cream the sugar and margerine together until fluffy and light

Then beat in the eggs, one at a time, while adding a spoonful of flour with each egg.

Fold in the rest of the flour.

Spoon the mixture into the tin (or paper cases in the tin) and bBake for about 15mins or until risen and golden on top, in an oven at 190 degrees C / Gas Mark 5 / 375 degrees F.

Allow to cool for ten minutes on a rack before removing from the tin.

When they've really cooled down, take a knife and slice the tops off the cakes or cut a circle into their tops. Save the pieces and cut them in two. These bits will make the wings

Cover the top of the cakes (or fill the hole) with a butter cream made of 50g Margerine mixed with 100g Icing Sugar

Then stick the pairs "wings" in the middle of the butter cream.

(If the cakes are not cool when you add the "butter cream", the margerine will melt and turn you cakes into a gooey mess!)

 

 

 

The Origins of Fairy Cakes

 

 

In the Midlands of the UK, Fairies were known to give small delicious cakes to the people they favoured. It is probably because of their size that modern "fairy cakes" are so named. In the US they are often reffered to as "Cup Cakes", while in Australia they go by the name of "Patty Cakes"

 

Burnt Offerings

Please remember though, if the worst should happen and sprites distract you, any burnt cakes belong to them!

This casts a completely different light on the old story of "King Alfred and the Cakes".

Any "burnt offerings" should be taken and left in the garden for the fairies and their feathered friends, (un-iced!)

 

To eat fairy food is forbidden in many cultures and should you be tempted, you will never again return to the realm of middle earth but wander the fairy worlds forever.

 

 

Please feel free to copy these recipes and give it to your friends

 

Best Wishes

Greenjackdavey