- Cook Time: 25 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 210
- Carbohydrate Content: 31g
- Fat Content: 9g
- Fiber Content: 0g
- Protein Content: 3g
- Saturated Fat Content: 5g
- Sodium Content: 0.31g
- Sugar Content: 22g
Snow-capped fairy cakes Recipe
Snow-capped fairy cakes is a Christmas for kids recipe for 4 - 8 people, takes only 20 mins; recipe has butter, golden caster sugar and egg.
Ingredients
- Egg - 3 eggs
- Milk - 4 tbsp milk
- Butter - 175g butter
- Orange - finely grated zest 1 orange
- Self Raising Flour - 200g self-raising flour
- Golden Caster Sugar - 175g golden caster sugar
- Vanilla Extract - 1 tsp vanilla extract
- Orange Juice - 4 tbsp orange juice
- Icing Sugar - 175g icing sugar
- Egg White - 1 egg white
- Silver Ball - fruit jellies and silver balls, to decorate
Instructions
- Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
- Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.
- To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.
- Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.