Monday, 8 April 2013

The simple things in life...

It is often said that the simple things in life are the best!  Well, I am inclined to agree...I have just made a batch of  extremely simple fairy cakes and the aroma in the kitchen and emanating around the house is delectable.  I added the zest of an orange to the cake batter, and the juice of half an orange to the buttercream (just to be a little different) and this adds another level to the beautiful smell.

I was going to top them with some equally simple icing, but decided on a buttercream so that I can use my new Wilton 1M nozzle to practice larger swirls.  These are the sort of cakes found at any self-respecting kids' party; and the sort of recipe mums can happily make with eager children, and let them go wild with the decorations such as Jelly Tots, Dolly Mixtures, Hundreds & Thousands (Sprinkles), or whatever else takes their fancy!

You will need:

  • 100g butter (or Utterly Butterly as I used)
  • 100g caster sugar (golden)
  • 100g self raising flour
  • 1 teaspoon baking powder
  • 2 medium eggs beaten
  • Optional: zest of 1 orange (or you could use lemon if you wish)

1.  Beat together the butter and sugar until smooth and pale in colour
2.  Add beaten eggs a little a time so as not to curdle the batter
3.  Stir in (with a spoon) the flour and baking powder, and add zest
4.  Spoon into 12 cake cases that are placed inside a 12 hole cake tin
5.  Bake on 180 C Fan for 15 mins until a light golden colour and slightly firm to the touch
6.  Remove them from oven, and allow to cool before decorating

For the buttercream frosting:

  • 100g of Butter (or again, Utterly Butterly )
  • 225g icing sugar
  • juice of half an orange (or lemon if you used lemon zest)
  • Sprinkle with your chosen decoration and eat!  These cakes don't keep too long and are at their best eaten the same day as baking
p.s. I need to add that if the buttercream is a little too sloppy, add more icing sugar until you reach the firmness you desire.  The addition of the oranage juice and/or the use of Utterly Butterly do make the buttercream less firm

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