Christmas for kids recipe for 4 - 8 people, takes only 20 mins; recipe has butter, golden caster sugar, egg, self-raising flour, orange, vanilla extract, milk, egg white, orange juice, icing sugar and silver ball.
Snow-capped fairy cakes
Course: Christmas for kids
Servings
4 - 8
servings
Prep time
25 mins
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
Directions
- 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.
