Delia Smith Fairy Cakes Recipe

These delightful Fairy Cakes are a childhood favorite as well as being incredibly quick to bake! Using the all-in-one method makes the sponge go light and fluffy, which along with the glacé icing adds a sweet, colorful finish to these cakes that is so perfect for a birthday party.

Delia Smith Fairy Cakes Recipe Ingredients

• The Cakes:
  • 110g (4 oz) self-raising flour, sifted
  • 110g (4 oz) soft butter (at room temperature)
  • 110g (4 oz) caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract (optional)
• The Icing:
  • 225g (8 oz) icing sugar, sifted
  • 2-3 tbsp warm water
  • Food coloring (optional)
  • Sweets or sprinkles for decoration

How To Make Delia Smith Fairy Cakes Recipe

1. Prep the oven: Preheat the oven to 190°C (170°C fan/375°F/Gas 5). Line a 12-hole bun tin (patty tin) with paper fairy cake cases.
2. Combine ingredients: Place the sifted flour, soft butter, caster sugar, eggs, and vanilla extract into a large mixing bowl.
3. Whisk: Using an electric hand whisk, beat everything together for about 1 minute until you have a smooth, creamy consistency. If mixing by hand with a wooden spoon, beat vigorously for 2-3 minutes.
4. Fill the cases: Divide the mixture evenly between the 12 paper cases. Fill them about half full to allow room for rising.
5. Bake: Bake on the center shelf of the oven for 15–20 minutes. The cakes are done when they are risen, golden brown, and spring back when lightly pressed in the center.
6. Cool: Transfer the cakes to a wire rack to cool completely before icing.
7. Make the icing: Sift the icing sugar into a bowl. Gradually stir in the warm water, a little at a time, until you have a smooth, spreadable icing that coats the back of a spoon. Add food coloring if desired.
8. Decorate: Spoon a little icing onto the center of each cake, letting it spread slightly. Top with sweets or sprinkles immediately before the icing sets.

Recipe Tips!

• Butter Softness: The butter must be very soft for the all-in-one method to work. If it’s hard, you’ll get lumps of butter in the batter and greasy holes in the baked cakes.
• Don’t Overfill: Fairy cakes are smaller than American muffins or cupcakes. Only fill the cases half full. If you overfill them, they will spill over the paper and look messy.
• Warm Water Icing: Using warm water for the glacé icing gives it a better shine than cold water. Add it drop by drop—it goes from “too thick” to “runny soup” very quickly!
• Butterfly Option: To make “Butterfly Cakes,” slice the top off the cooled cake, cut the slice in half (wings), pipe buttercream in the hole, and stick the wings into the cream!

What To Serve With Delia Smith Fairy Cakes Recipe?

This Delia Smith Fairy Cakes Recipe is the star of any tea party! A glass of cold Milk or pink lemonade is the classic pairing for kids. For the adults, a pot of Earl Grey Tea or coffee balances the sweetness of the icing perfectly! If you want to make them a dessert, serve two cakes in a bowl with a scoop of Vanilla Ice Cream and some strawberry sauce.

How To Store Delia Smith Fairy Cakes Recipe

• Room Temp: Store the iced cakes in an airtight tin at room temperature for up to 3 days. They stay moist thanks to the icing sealing the top.
• Freeze: You can freeze the un-iced cakes for up to 3 months. Freeze them in a rigid container so they don’t get squashed. Defrost at room temp before icing.

Delia Smith Fairy Cakes Recipe Nutrition Facts

• Calories: 180 kcal
• Fat: 8g
• Carbohydrates: 25g
• Protein: 2g

Nutrition information is estimated per iced cake.

FAQs

Try More Recipes:

• Delia Smith Rock Cakes Recipe
• Delia Smith​ British Pancakes Recipe
• Delia Smith Chocolate Cake Recipe