The method used to make fairy cakes?

Answer 1

• These look good, but I honestly just got the recipe off Google, so I dont know.
• 3/4 cup superfine sugar
• 1/2 cup margarine
• 2 eggs
• 1 teaspoon cinnamon
• 1 pinch ginger
• 1 1/2 cups self-rising flour
• 1/4 cup confectioners' sugar
• 1 pinch cardamom (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
2. In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
3. Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

Answer 2

Makes 24 mini cakes or 12 larger ones. For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture. * 125g / 4 1/2 oz softened butter * 125g / 4 1/2 oz caster sugar * 2 eggs, lightly beaten * 1 tsp vanilla extract * 125g / 4 1/2 oz self-raising flour * 2 tbsp milk * *# Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon. *# Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla. *# Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined. *# Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin. Lemon or Orange Glacé Icing with Cherries * 100g / 4 oz icing sugar * 2 tbsp freshly squeezed lemon or Orange Juice * 12 glacé cherries, cut in half (these work best when making the mini cakes) * Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled. Top with the cherries, cut side down, while the icing is still soft. Chocolate Ganache Glaze * 150g / 5 1/2 oz good quality Dark Chocolate * 150ml / 5 fl oz double cream * Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water. Stir until the chocolate is melted and the mixture well blended. Allow to cool slightly to thicken then pour over the cakes. It will harden on cooling.

ENJOY! ☺☺☺☺☺

Makes 24 mini cakes or 12 larger ones. For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture. * 125g / 4 1/2 oz softened butter * 125g / 4 1/2 oz caster sugar * 2 eggs, lightly beaten * 1 tsp vanilla extract * 125g / 4 1/2 oz self-raising flour * 2 tbsp milk * *# Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon. *# Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla. *# Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined. *# Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin. Lemon or Orange Glacé Icing with Cherries * 100g / 4 oz icing sugar * 2 tbsp freshly squeezed lemon or orange juice * 12 glacé cherries, cut in half (these work best when making the mini cakes) * Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled. Top with the cherries, cut side down, while the icing is still soft. Chocolate Ganache Glaze * 150g / 5 1/2 oz good quality dark chocolate * 150ml / 5 fl oz double cream * Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water. Stir until the chocolate is melted and the mixture well blended. Allow to cool slightly to thicken then pour over the cakes. It will harden on cooling.

ENJOY! ☺☺☺☺☺

Answer 3

Fairy floss is another term used for cotton candy. The ingredients for a recipe to make the candy, include sugar, corn syrup, water, salt, and flavoring. You combine the ingredients over medium heat then once it is the right temperature you take a whisk and swing it back and forth until you build up the candy. Lastly wrap it around a stick immediately.

Answer 4

20 minutes

24

Ingredients

* 250g butter, softened * 215g (1 cup) caster sugar * 1 tsp vanilla essence * 4 eggs * 375g (2 1/2 cups) self-raising flour * 185ml (3/4 cup) milk * == * 125g butter, softened * 230g (1 1/2 cups) icing sugar mixture * 1 tsp vanilla essence * 8 drops red liquid food colouring # Preheat oven to 180°C. Line 24 medium 80ml (1/3-cup) capacity muffin pans with paper cases. # Use an electric beater to beat butter, sugar and vanilla essence together in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold in half the flour, then half milk, until well combined. Repeat with remaining flour and milk. # Spoon batter among prepared pans. Bake in oven for 20 minutes or until a skewer inserted into the centres of cakes comes out clean. Remove from oven and turn onto a wire rack. Set aside for 30 minutes or until completely cool. # To make the sugared flowers, use a fork to whisk the egg white in a small bowl until thin and slightly frothy. Place the sugar in another small bowl. Line a tray with paper towel. Use a small, clean paintbrush to lightly brush the petals of a flower with egg white. Sprinkle the flower with sugar to evenly coat and gently shake off any excess. Place flower on the lined tray. Repeat with remaining flowers. Set aside for 2 hours to dry. # To make the icing, use an electric beater to beat the butter in a bowl until light and fluffy. Gradually add icing sugar and beat until pale. Add vanilla and food colouring and beat until well combined. # Spread the icing evenly over cakes

Answer 5

Hiya im Beth and making fairy cakes is pretty simple,

You need icing sugar, sugar, water, butter, eggs, and flour.

Sieve the flour and sugar into a large bowl and add about 2 tbsp of water.

Add 2 eggs (or one depends how many you are making them for- one usually serves 12, - flour?, just take a wild guess!, so much easier)

Add about 4 tbsp of butter/margerine and fold together until you get a nice smooth mixure.

Pour into fairy cake cupcake cases and bake in pre-heated oven for 12-15 Min's.

They should come up with a spring when they are done.

After cooled a little, mix icing sugar and water together (maybe add food colouring to make it more pretty) and spoon on top of your cakes. Add sprinkles if wanted, makes it much more exiting and great to make with kids.

Hope this helped, good luck! :} x

Answer 6

For 12 cakes

100grams butter

100grams caster sugar

100grams self raising flour

2 eggs

hope this helps x

Answer 7

it takes about 24-30 minutes to bake large fairy cakes make sure u cook them on 180-190 degrees on your oven it might be different on your oven because i have a Italian oven..

Answer 8

Fairy bread is sliced white bread cut into triangles, spread with Margarine or butter and covered with hundreds and thousands which stick to the spread