My darling little girl very kindly volunteered me and my cake baking skills to her teacher this week. They are having a Cinderella ball for the Reception children today as this terms topic of castles draws to an end. Of course, I didn’t know a thing about it until her teacher came up to me yesterday morning to thank me *fixes grin*
So with fifty fairy cakes to make, I thought I would do a mix of traditional cakes that I could let my little ones help me to decorate and then for a change, one of our favourites at home – clementine fairy cakes. It’s such a simple recipe but honestly, it makes for the most delicious cakes.
Ingredients (this makes about 14 regular sized fairy cakes)
4oz self raising flour (sifted)
4oz softened butter
4oz golden caster sugar
2 medium sized eggs (beaten)
icing sugar to dust/decorate
- First, preheat the oven to 180oC/Gas mark 4.
- In a bowl take the softened butter and cream with the sugar until it goes pale in colour.
- Next add the beaten eggs a little at a time. I find it is best to do it bit by bit so that the mixture doesn’t curdle but really, it doesn’t take that long at all.
- Then add the sifted flour and stir in until nice and smooth.
- Zest and juice both of the clementines then stir into the cake mixture. (It smells just amazing at this point!)
- Spoon the mixture into your cake cases then pop in the oven for about 15-20 minutes until they are firm to the touch and they should be an amazing golden colour.
- Leave to cool on a wire rack then dust with icing sugar (fairy dust!) to serve.
It’s just a shame that I didn’t get to eat them all myself but I’m sure they will go down a treat at school today 😉