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.
If you’re having trouble tracking down any edible eyes, try a specialist cake decoration shop or use currants instead.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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