Directions

1. Preheat oven to 180°C/160°fan/Gas 4. Put 12 fairy cake cases in a 12-hole muffin tray.
   
   Beat 110g (4oz) butter with caster sugar until light and fluffy. Whisk in eggs one at a time, along with flour, half the vanilla, and 1 tablespoon water until smooth. Divide mix between cases. Bake for 20-25 minutes until risen and golden. Leave to cool completely on a wire rack.
   
   Whisk remaining butter with icing sugar, remaining vanilla and 2 tablespoons warm water to make a spreadable buttercream.
   
   Leaving a thin border, cut a cone shape out of each cake. Spoon jam into hole and place cone back on top, pointing upwards. Spread a heaped tablespoon of buttercream over each cake, creating a ‘quiff’ on top. Pop eyes on. The cakes will keep for a few days in an airtight container.