Fairy cakes are cute, colorful and exquisite mini cakes. Being small enough to be served in single portions, they are the perfect dessert for a party, not to mention that they are delicious and easy to prepare. Don't be fooled by the name - although the word fairy means "fairy" in English, you can actually decorate them as you wish. This article not only explains how to make them, it also offers ideas on how to garnish them. If you want to create a cake whose shape resembles a fairy, then try making a butterfly cake: you can find the recipe in this article.
Ingrediants
Fairy Cake
- 110 g of softened butter
- 110 g of extra-fine white sugar
- 110 g of self-raising flour
- 2 lightly beaten eggs
- 1-2 tablespoons of milk
- 1 teaspoon of vanilla extract
Makes 24 mini cakes
Icing
- 300 g of powdered sugar
- 2-3 teaspoons of water (more if needed)
- 2-3 drops of food coloring (optional)
Butter Cream (optional)
- 125 g of softened butter
- 200 g of sifted powdered sugar
- 1 tablespoon of milk
- 1 teaspoon of vanilla extract
- Lemon cream or jam for the garnish (optional)
Steps
Part 1 of 5: Making the Cake
Step 1. Preheat the oven to 180 ° C to be able to bake the mini cakes at the right temperature
If you use a gas oven, set it to 350 ° C.
Step 2. Take 2 trays of 12 muffins and place a paper cup in each compartment
If you don't have a 12-inch pan, you can replace it with a 6-inch pan.
Step 3. Measure 110g of softened butter and place it in a bowl
Beat it with a whisk or electric hand mixer until smooth.
To facilitate the procedure you can cut it into small pieces. However, since it should have softened at room temperature by now, it won't be necessary
Step 4. Once the butter is soft, add 110g of extra fine white sugar and keep stirring
Set the whisk or hand mixer aside when you're done.
Step 5. Break 2 eggs into a small bowl and add the vanilla extract
Preparing the eggs this way will help blend them more easily with the butter and sugar. Plus, you won't have to continually interrupt the process to break them. Adding the already mixed liquid ingredients also ensures adequate dispersion of the vanilla extract.
Try using a measuring cup instead of the bowl. The spout will help to pour the eggs over the butter and sugar more easily
Step 6. Lightly beat the eggs and vanilla
In addition to mixing the ingredients, you also need to break down the egg yolks to incorporate them more easily into the butter and sugar, avoiding accidentally pouring them in excessive quantities in one go.
Step 7. Pour the egg and vanilla mixture over the butter and sugar
Stir as you pour the eggs. Do not add them all at once, otherwise you risk causing the mixture to separate or curdle.
Don't worry if it separates or curdles: the mixture will become homogeneous once the flour is added
Step 8. Mix the ingredients, add 110 g of flour and mix with a spoon or spatula until the mixture is uniform
Step 9. Pour a tablespoon of milk into the batter and mix
If it continues to be too thick, add a little more. The batter must be diluted enough to be scooped up with a spoon. At the same time, however, it must have a certain density: when it is time to stir it, it must slowly drip from the spoon.
Step 10. Gently spread the batter into the baking cups with the help of a spoon or spatula
To start, fill each compartment halfway to make sure you have enough batter for all the cups. Later, you can add some more.
Step 11. Place the pan in the oven and cook for 8-10 minutes or until the surface is golden brown
Remove the mini cakes when cooked and let them cool.
To understand if they are cooked, stick a toothpick in the center: if it comes out clean, then they are ready. If there are any batter residues left, cook them longer
Step 12. Turn off the oven and leave them in the pan for a few minutes before taking them out of the oven
Place them on a cooling rack to complete the procedure. If you don't have a grill, you can put them on a plate or tray. Make sure they have cooled down before garnishing them.
Part 2 of 5: Making the Icing
Step 1. Sift 300g of powdered sugar into a large bowl
This action helps to break down the piles that have formed in the container and prevents the icing from clumping when the water is added.
Step 2. To easily spread the icing sugar on the mini cakes, you have to dissolve it by pouring 2 or 3 tablespoons of water and mixing it quickly with a fork
It should take on a watery consistency for optimal application. Add water to dilute it or powdered sugar to thicken it.
Step 3. You could add some lemon juice to flavor the glaze
Mix one part of the juice with one part of the water. If the glaze gets too thin, add some sugar.
Step 4. The icing can remain white, but you can also add food coloring to suit the party theme
In this case, pour in a few drops of food coloring and mix. If you want to darken it, use more. Add sugar if it gets too thin.
Part 3 of 5: Make the Butter Cream Icing
Step 1. If you want the mini cakes to be more substantial, try decorating them with butter cream icing
This preparation is necessary for butterfly cakes, as it allows you to fix the wings. To find out how to transform fairy cakes into butterfly cakes, read the section dedicated to the preparation of the latter dessert.
Step 2. Place 125g of softened butter in a bowl
Beat it with a whisk or electric hand mixer until fluffy and fluffy.
Step 3. Once the butter is soft and fluffy, measure 200g of sifted powdered sugar and add it
Stir slowly, gradually increasing the speed until a homogeneous mixture is obtained.
Step 4. Measure one tablespoon of milk and one teaspoon of vanilla extract
Pour them over the mixture and mix well. The final mixture should be smooth and creamy. If it is too stiff, you can soften it by adding milk.
To make a colored buttercream, add a few drops of food coloring to the milk and vanilla mixture
Part 4 of 5: Decorate the Fairy Cakes
Step 1. To make them even more beautiful, garnish them as you wish
Although fairy cake literally means "fairy cake", it is not at all necessary for the mini cakes to look like fairies. For example, you can make butterflies. Read on for decorating ideas and ideas.
If you want to create butterflies, read the section of this article dedicated to butterfly cakes
Step 2. Make sure they have cooled down before decorating, otherwise the buttercream or icing will melt and take on a watery consistency
Step 3. Match the color of the icing or buttercream to that of the baking cups for an aesthetically pleasing effect
For example, if you're using pink baking cups, make a pink icing. If you're using blue baking cups, make a blue icing. If you're using green baking cups, make a green icing. If you decide to use multiple colors, you need to prepare different glazes.
Step 4. To decorate the mini cakes, try using an icing and sprinkles of colors associated with certain holidays, seasons or themes
Here are some ideas:
- On Halloween, make an orange frosting. Garnish with orange and brown cylindrical sprinkles.
- In spring, decorate the mini cakes using white or pastel-colored icing. Garnish with sugar paste flowers or flower-shaped decorations.
- If you're making mini cakes for a party, consider the theme. For example, if blue and white were chosen for the color scheme, use blue icing and white round sugared almonds.
Step 5. Scoop the glaze with a spoon and pour it over the mini cakes
You can use a small amount or cover the entire surface of the cake, up to the point where the paper cup begins. To learn how to prepare the icing, read the section of the article dedicated to this stage.
Step 6. If you don't want the mini cakes to be particularly sweet, you can pour the icing over the top using a teaspoon
Maybe create abstract patterns, zigzag patterns or swirls.
Step 7. If you want to use a small amount of icing, dip the mini cakes into the mix
Just turn the fairy cake upside down and dip the top of the cake into the icing. At this point turn it over again and let the glaze run over the rest of the cake.
Step 8. To make more substantial mini cakes, you can replace the icing with buttercream
You can spread it with a knife or squeeze it using a pastry bag, fixing your favorite spout. To learn how to prepare butter cream, read the section of the article dedicated to this topic.
Don't have a pastry bag? You can do it at home. Pour the buttercream into a plastic bag and cut it on a corner. Secure the open part of the bag by tying it or wrapping a rubber band. This will ensure that the frosting comes out of the right opening during the procedure
Step 9. Garnish the mini cakes with icing or butter cream, sprinkle with cylindrical or round sprinkles
Use the amount you want.
You can also spread the buttercream on each mini cake and then dip the frosted part in a bowl of sprinkles
Step 10. Glaze the mini cakes, you can make them more graceful and sophisticated by garnishing them with sugar flowers, such as crystallized violets, edible roses and host flowers
Step 11. For a classic result, spread the frosting or swirl with the buttercream and top with a candied cherry
To enrich the mini cake you can also add a handful of sprinkles.
Step 12. Before serving the mini cakes, wait for the icing to set and solidify
Part 5 of 5: Making the Butterfly Cakes
Step 1. Try making butterfly cakes
In this case you must first prepare some fairy cakes and butter cream icing. Once the mini cakes have cooled, you can start turning them into butterfly cakes.
- To make the base of the mini cakes, read the section dedicated to the preparation of fairy cakes.
- To make the buttercream glaze, read the section dedicated to preparing this topping.
Step 2. Using a serrated knife, remove the top of each mini cake
When cutting, you should tilt the knife slightly to create a small groove on each cake. The groove will be stuffed later with the butter cream glaze.
Step 3. Since butterfly cakes require wings, you can make them by cutting the tops of the mini cakes obtained in the previous step in half
Step 4. Stuff the previously created grooves with the buttercream icing
Not only will it make the mini cakes even tastier, it will also help secure the wings. You can fill the grooves by spreading the glaze with a knife or by squeezing it into them with a pastry bag.
In case you don't have a pastry bag, make it by filling a plastic bag with frosting. Then, cut it on a corner. To prevent the cream from spilling on the opposite side and staining your hands, secure the open part by knotting it or wrapping a rubber band around it
Step 5. Now you can attach the wings directly
If you want to make the mini cakes even more colorful and tasty, add a drop of lemon cream or jam. Pick it up with a spoon and place it in the center of each cake. It is useful for creating the body of the butterfly.
Step 6. Stick the wings to the surface of the icing
Each butterfly cake should have two half-dome shaped wings. Place the wings on the buttercream, on the sides of the lemon cream or jam. Apply light pressure. They need to stick, but at the same time not push them into the icing. The parts that previously made up the top of the mini cake should be next to each other, while the parts that were in the groove should face out. The flat side, which was created when the wings were cut in half, should rest on the buttercream.
Step 7. At this point the mini cakes are ready to be enjoyed, but you can also decorate them with sifted icing sugar
Just sprinkle it on the surface of each candy. Make sure you garnish the wings as well.
The icing sugar can be replaced with colored sugar or sprinkles. This way the mini cakes will be even more lively
Advice
- Make sure the mini cakes have cooled completely before you start decorating them, otherwise the icing will take on a watery consistency or melt.
- To make them tastier, you can add chocolate chips, cocoa powder or lemon zest to the batter.
- If you want more ideas for decorating them, you can see pictures of mini cakes on the internet or in cookbooks.
Warnings
- The oven must be used with caution: never leave it unattended during preparation.
- The pans are hot: before taking them out of the oven, put on oven gloves or use a pot holder.
