Animal Fairy Cakes Recipes

QUICK AND SIMPLE FAIRY CAKES

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
• Bake in the preheated oven until golden, 10 to 12 minutes.

EASY FAIRY CAKES

Steps:

• Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
• Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
• Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
• Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
• For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
• To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.

INCREDIBLY LIGHT AND FLUFFY FAIRY CAKES

Steps:

• First, preheat the oven to 180 degrees and line a fairy cake tin with cake cases.
• Take your softened fat and place it in a bowl. Then proceed to beat it as if you were creaming it(DO NOT ADD IN SUGAR AT THIS STAGE).
• Next, add in the sugar (make sure it has been sieved to achieve most air) and cream the two ingredients together.
• Using a separate bowl (this will have to be quite large), beat the egg. To make your cakes extra fluffy keep beating it even if you think it is done. The perfect outcome would be to end up with a "blob" of "froth" but that is not an easy feat. Then, spoon around a quarter of the egg to the beaten fat and beat it in thoroughly. To achieve best results make a well for the egg and when first starting to beat it in, mix the mixtures together like you would cement. After that, pour the mix into the rest of the egg and again, beat thoroughly. if you are adding an extract to this recipe then now is the time to do it, beating into the mix.
• Fold in the flour (after it has been sieved). if you are unsure as to how to do this then draw figures of eight around the bowl, coming up at the top and bottom.
• As with he eggs, beat the milk but this time continue unti it is a "blob" of "froth". Then, fold this into the mixture. the cake mix should be a good consistency, softly dropping off the spoon. Finally, spoon into the cake cases
• Bake for around 10 minutes or until golden brown and when inserted, a skewer comes out clean. Then leave to cool.

SPICED FARMHOUSE FAIRY CAKES

Steps:

• 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.
• 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.
• 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.

PARTY ANIMAL CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter the base and sides of two deep 20cm cake tins, and line with a double layer of baking parchment. Beat the butter and sugar in a stand mixer or using an electric whisk until pale. Slowly add the egg and a spoonful of the flour if it starts to split. Sift in the rest of the flour, then add the vanilla. Fold in using a large metal spoon. Divide between the tins and bake for 50-55 mins until a skewer inserted into the centres comes out clean. Cool in the tins for 15 mins, then invert on wire racks to cool fully.
• Using a serrated knife, cut each cake in half through the equator. Level the tops. Put one cake layer on a board or stand, spread with a third of the curd, then repeat twice, sandwiching with the final cake.
• For the buttercream, beat the butter in a stand mixer or using an electric whisk (see tip, below). Add the icing sugar in three additions and whisk until fully combined. Add 1-2 tbsp water until smooth and spreadable. Spread a thin layer of buttercream over the top and side of the cake using a palette knife. Chill for 30 mins until firm.
• Meanwhile, melt the white chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts. Cool slightly, then coat the outsides of the waffle cones in it. Pour sprinkles into a shallow plate and roll one of the cones in them to coat fully. Put all three on a tray lined with baking parchment and chill until set.
• Use a palette knife to smooth most of the remaining buttercream over the cake. Divide the rest between small bowls and dye with the food colouring gels of your choice. Spoon into piping bags fitted with different piping nozzles. Use the fondant icing to shape the eyes, nose and mouth of the animal, and attach to the front of the cake. Pipe dots and swirls of buttercream on top to make hair. Attach the plain waffle cones to the side (pointy ends inwards) to make ears, and top with the sprinkle-coated come for a hat. Decorate with edible flowers and candles, if you like. Will keep chilled for up to three days.

FAIRY CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
• Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
• Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.