The Humble British Fairy Cake

So, I’m starting off this blog for the first time in about a year or so with a little rant about the difference between fairy cakes and cupcakes.

Now I’m not a huge fan of this cupcake craze thats been sweeping the UK, I think it’s overshadowed the wholesome and very British fairy cake. Fairy cakes are smaller than the cupcake and the perfect size for small children. I made this quick batch to give to my girl guides (that’s right, people put me in charge of their children) as a little treat for their enrolment tonight.

Some of my fondest memories from childhood is making these lovely little cakes with my mum.



110g/ 4oz butter or margerine

140g/5oz caster sugar (vanilla sugar if you have it, see store cupboard if you are unsure what this is)

3 eggs

1 tsp of vanilla essence

200g/7.5oz of self-raising flour

1.5 tsp baking powder

1/4 tsp of salt

80ml of milk



1. Basically chuck everything in a bowl…

2. …and mix well with a spoon, whisk, hand mixer, feather duster, your choice!

3. Bake in the oven at 170C fan oven for 15 minutes until risen, slightly golden and a skewer comes out clean

4. All you need to do now is allow them to cool on a wire rack before mixing 5 heaped tbsp of sifted icing sugar with 1 tbsp of boiling water. Mix this to a stiff paste, adjust the water or icing sugar as you see fit.

5. Dollop a spoonful of this on each cake and top with hundreds and thousands.

And their you have it, the humble British fairy cake! Enjoy kiddiwinks!

Humble British Fairy Cake


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