Let me tell you a little story about a cake.
There was once a little cake who everyone loved. You would go to a party and there it would be sitting there happy and unassuming and everyone love the little cake. It was never too fancy for the grandparents to have or too boring for the children; and the cakes name was The Fairy Cake. Then one day a new cake came along and took over the Fairy Cakes place at the party table. It was always well decorated, sometimes even glittery and highly flavoured; and this cakes name was The Cupcake.
Soon everyone forgot about the Fairy Cake, it was never invited to the party anymore and after a while people forgot they could make it. The End.
But don’t be sad! Tonight, whilst the little baker slept, I decided to do a bit of ‘old skool’ baking and made… the fairy cake!
This was the first cake recipe I made when I started high school and I still have the recipe I wrote down about 17 years ago (has it really been that long?!) in my folder of magazine cutout recipes. I even drew a little picture of what it should look like, lest I forget.
Now, don’t get me wrong I love cupcakes and they are fundamentally the same thing as a fairy cake, but I remember that every birthday party I went to as a kid used to have these. They always looked the same, very home made but ultimately very tasty. You have to make sure you don’t overbake them as a dry cake is never very nice and there isn’t the amount of buttercream icing that is used on a cupcake to hide behind. They are very much an as they come cake, nothing fancy but I love them.
Let me know if you have made any cakes which seem to have been forgotten or send me pictures of your fairy cakes!
- 4oz Sugar
- 4oz Margarine
- 4oz Self Raising Flour
- 2 medium eggs
- Vanilla Extract
Buttercream to decorate – margarine mixed with icing sugar and a little vanilla extract. No need to measure, just beat in enough icing sugar till it tastes good.
Pre-heat the oven to 180oC Gas 4
In a bowl cream the sugar and margarine till light and fluffy.
Add the eggs one at a time with some of the flour and beat in gently.
Spoon the mix into fairy cake cases (these are the small cupcake ones). You should be able to get 12 out of this mix.
Bake in the oven for 18-20 minutes. Test by gently pressing the top, it should spring back up.
Allow to cool and decorate with a little blob of buttercream or icing sugar mixed with a little water. If you’re feeling really retro – add a glacé cherry.