Faerie Cakes Recipe

How to make it

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• Put butter and eggs out of the fridge, to warm up to room temperature.
• -Preheat oven to 375F
• -Put out 30 mini paper cases on a baking tray.
• -Either by hand or in a mixer bet the butter and sugar together until pale, fluffy and light. (*optional - add lemon zest at this stage if you desire)
• -One at a time, beat the eggs in a separate bowl and then add to the sugar/butter mixture, beating hard, until all the ingredients are incorporated.
• -Gently fold the flour into the butter mixture until everything is combined. Do not over mix or beat the flour.
• -Using a teaspoon, drop small heaped teaspoon dollops of the batter into the paper cases.
• -Transfer the tray to the preheated oven. Leave at least 17 minutes without opening the door. They should be golden brown on the surface once cooked. If still a bit pale after 17 minutes, turn the tray in the oven and bake for a further 3 minutes.
• Transfer mini cakes to a cooling rack.
• -Meanwhile add a few drops of coloring to the sifted powdered sugar in a medium bowl. Add fresh lemon juice, a small squirt at a time, beating hard, until all the sugar is blended into a thick fondant. Go gingerly with the liquid, you want it to be very thick. Stop adding lemon juice as soon as it reaches the fondant stage.
• -Carefully drop a dollop of the fondant onto the center of each little cake. Leave it to spread over the surface. You can guide the icing with a knife dipped in hot water if you want more control over where it dribbles.
• -Top with a candy or cake decoration of your choice.
• -Look for the fairies!
• (Recipe courtesy of Becks & Posh - http://​becksposhnosh.blogspot.com/​2006/05/​fairy-easy-fairy-cake-recip​e.html)
• **Photo by Keith Burrows