Mary Berry Fairy Cakes

Mary Berry’s Fairy Cakes are delightful, small sponge cakes topped with simple icing and perfect for any occasion. These little cakes are easy to make, light, and fluffy, with a subtle sweetness that pairs well with a range of toppings. Ideal for parties, teatime, or just as a treat, this classic recipe brings out the joy in baking.

What Are Mary Berry’s Fairy Cakes?

Mary Berry’s Fairy Cakes are mini sponge cakes that are similar to cupcakes but generally smaller and simpler. They are usually topped with a basic icing and sometimes a sprinkle of decorations. These cakes are soft, light, and not overly sweet, making them perfect for both kids and adults.

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• Jamie Oliver Chocolate And Banana Cake
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Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and steps, perfect for beginner bakers.
• Light and Fluffy Texture: Soft sponge that’s delicate and moist.
• Versatile Toppings: Decorate with icing, sprinkles, or fresh fruit.
• Perfect for Any Occasion: Great for parties, afternoon tea, or as a snack.
• Classic British Treat: A beloved recipe that’s easy to make and enjoy.

Ingredients Needed to Make Mary Berry’s Fairy Cakes

For the Fairy Cakes

• 100g self-raising flour – Gives the cakes a light texture and helps them rise.
• 100g caster sugar – Sweetens the cakes and balances the flavor.
• 100g butter (softened) – Adds moisture and richness to the cakes.
• 2 large eggs – Binds the ingredients and adds structure.
• 1 tsp vanilla extract – Adds a subtle flavor.
• 1-2 tbsp milk – Helps achieve the right consistency for the batter.

For the Icing

• 150g icing sugar – Forms the base for the icing.
• 2-3 tbsp water – For a smooth, spreadable consistency.
• Food coloring (optional) – For colorful icing.
• Sprinkles or edible decorations (optional) – To add a finishing touch.

Equipment Needed

• Mixing bowls – For combining ingredients.
• Electric mixer or whisk – To cream the butter and sugar.
• 12-cup muffin tin – For baking the fairy cakes.
• Paper cupcake cases – To line the muffin tin.
• Spatula – For spreading the icing.

Instructions to Make Mary Berry’s Fairy Cakes

Step 1: Preheat the Oven and Prepare the Tin

Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-cup muffin tin with paper cupcake cases.

Step 2: Cream the Butter and Sugar

In a mixing bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.

Step 3: Add the Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

Step 4: Fold in the Flour

Sift the self-raising flour into the bowl and fold it gently into the mixture using a spatula. Add 1-2 tablespoons of milk to achieve a soft, dropping consistency.

Step 5: Divide the Batter

Spoon the batter evenly into the prepared cupcake cases, filling each about two-thirds full.

Step 6: Bake the Fairy Cakes

Bake in the preheated oven for 12-15 minutes, or until the cakes are golden and spring back when lightly pressed. A skewer inserted into the center should come out clean.

Step 7: Cool the Cakes

Remove the cakes from the oven and allow them to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before icing.

Step 8: Prepare the Icing

In a bowl, sift the icing sugar and add water a little at a time until you reach a smooth, spreadable consistency. If using, add a few drops of food coloring to create colored icing.

Step 9: Ice the Cakes

Spread a small amount of icing on each cooled fairy cake. For a smooth finish, use a spoon or spatula to gently spread the icing over the top.

Step 10: Decorate (Optional)

Add sprinkles, edible decorations, or fruit as desired to finish the fairy cakes.

What Goes Well with Mary Berry’s Fairy Cakes

• Fresh Berries: Adds color and a pop of flavor on top of the icing.
• Whipped Cream: For a more decadent treat, serve with whipped cream on the side.
• Tea or Coffee: Perfect pairing for an afternoon tea treat.
• Fruit Coulis: Drizzle with a fruit coulis for a touch of sophistication.
• Chocolate Drizzle: Add a drizzle of melted chocolate over the icing for extra richness.

Expert Tips for the Best Fairy Cakes

• Use Softened Butter: This helps achieve a smooth, fluffy batter.
• Don’t Overfill: Fill each case about two-thirds full to allow space for rising.
• Check for Doneness: The cakes should spring back when lightly pressed.
• Cool Completely Before Icing: Allow cakes to cool fully to prevent icing from melting.
• Customize the Icing: Add food coloring or flavor extracts to make the icing unique.

Easy Variations of Mary Berry’s Fairy Cakes

• Chocolate Fairy Cakes: Add 1-2 tablespoons of cocoa powder to the batter.
• Lemon Fairy Cakes: Add a teaspoon of lemon zest to the batter and a bit of lemon juice to the icing.
• Coconut Fairy Cakes: Mix shredded coconut into the batter or sprinkle on top of the icing.
• Nutty Fairy Cakes: Add chopped almonds or hazelnuts to the batter for added texture.
• Jam-Filled Fairy Cakes: Spoon a small amount of jam into the center of each cake before baking.

Best Practices to Store Mary Berry’s Fairy Cakes

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for Longer Storage: Keeps well in the refrigerator for up to a week. Allow to reach room temperature before serving.
• Freeze for Future Enjoyment: Wrap each cake individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

How Can I Make Mary Berry’s Fairy Cakes Healthier?

• Reduce Sugar: Use a bit less caster sugar in the batter or skip the icing.
• Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
• Add Fresh Fruit: Top with fresh fruit instead of icing for a natural sweetness.
• Greek Yogurt: Substitute half of the butter with Greek yogurt for a lighter option.
• Skip the Decorations: Enjoy the cakes plain to keep them light and simple.

Nutrition Value (Per Cake)

• Calories: 170 kcal
• Fat: 8g
• Carbohydrates: 22g
• Protein: 2g
• Fiber: 1g

FAQs

How Do I Keep Fairy Cakes Soft and Moist?

To keep fairy cakes soft and moist, avoid overbaking them. Bake until they just spring back when lightly pressed. Store in an airtight container at room temperature to prevent drying out, and avoid refrigerating unless necessary, as it can make the cakes firm.

Can I Freeze Mary Berry’s Fairy Cakes?

Yes, you can freeze fairy cakes. Allow them to cool completely, wrap each cake individually in plastic wrap, and store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before adding icing or decorations.

What’s the Difference Between Fairy Cakes and Cupcakes?

Fairy cakes are smaller and simpler than cupcakes, often with a lighter, less sweet batter. Fairy cakes are typically topped with a simple icing, while cupcakes are usually larger with a generous layer of frosting and often more decorative toppings.

Can I Use Self-Raising Flour Instead of Plain Flour in Fairy Cakes?

Yes, self-raising flour works well for fairy cakes as it helps them rise and creates a light texture. If using plain flour, add 1-1.5 teaspoons of baking powder per 100g of flour to achieve the same result.

Final Words

Mary Berry’s Fairy Cakes is a delightful and easy-to-make treat that brings a touch of charm to any occasion. With their light, fluffy texture and versatile topping options, these cakes are perfect for parties, family gatherings, or as a lovely homemade snack. Decorate them with icing, sprinkles, or fruit, and enjoy a little bite of classic British baking!

More Recipes By British Baking Recipes

• Jamie Oliver Gluten Free Lemon Drizzle Cake
• Mary Berry Cappuccino Cake
• Mary Berry Beetroot and Chocolate Cake
• Mary Berry Banana and Chocolate Cake

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