Fayerie Fairy Cakes

 Fancy dusting some fairy magic over these delicious fairy buns today?

A fairy cake blog just wouldn't be complete without some light as a butterflies wing fairy buns! 

I have lovely memories of being sat on the kitchen counter by my Grandma so I could reach to dust some fairy magic over my first batch of these magical buns. Family and baking - I couldn't wish for a happier childhood memory!

Recipe

230g / 8oz butter (room temperature or Stork because it is honestly made of yummy cake making magic)

230g / 8oz golden caster sugar (I'm convinced it is yummier than plain caster)

230g / 8oz self-raising flour

4 eggs (only free-range will do - or befriend someone who keeps chickens!)

2 level tsp baking powder
1/2 tsp vanilla essence

Icing/ Filling

75g / 2.7oz unsalted butter (room temperature or good old Stork again)

175g / 6.2oz icing sugar

Strawberry Jam

Extras: Milk, a few drops vanilla essence

Method: Sponge

Option A (traditional): 
1.      Beat butter and sugar together with wooden spoon.
2.      Alternate cracking and stirring in an egg with sieving in a 4th of the flour and baking powder.
-> Add the vanilla essence for a little flavouring.

            Option B: Throw it all in the bowl and zap it with a  hand mixer. (The traditional wooden spoon wielding way makes me think of my Grandma, but sometimes if I want a quick spell in the kitchen then the magical hand mixer is the way forward).

             3.       Fill bun cases to between 1/2 and 2/3 full.

            4.       Bake in oven for 10 mins (ish) at 175C (165/170C for fan assisted fairy cake makers).

Cakes are done when the top is lightly golden and springy to the touch.

            5.      Cool on a cooling rack while you make magical fairy icing!

           Method: Icing/ Filling

Mix the butter and icing sugar together with a trusty fork and use the milk very sparingly to thin the mixture if you are having real trouble stirring or if you have refrigerated the icing mixture and need to revive it.

-> You might like to add a few drops vanilla essence to flavour. (Be sparing though! It'll taste magical enough without).

            6.       Once cakes are cooled - cut a circular hole in the top of each bun with the knife angled diagonally to remove some of the cakes centre. Cut these circles in half (these will be the pretty little wings).

            7.       Fill each cake with a tea spoon of strawberry jam.

            8.      Cover the jam centre with a blob of icing and place the wings on top of the buns. 

            9.      Finally, it is time for some fairy dust! - place some icing sugar into a sieve and shake it gently over the cakes to add some fairy magic to their appearance.

You might like to pop them in a tin so you can keep them fresh, take them to share at a party or even to make co-workers smile! (It never hurts to weave a little enchantment in the office). I wouldn't recommend eating them all yourself at any rate - I haven't quite worked out a spell for removing all the calories just yet! 

Clean up! You will have made a massive mess if you have done it right! You can't go leaving the fairies to tidy up for you when you've already borrowed their cake making magic. 

Cake Love, Fayerie Faye x

Simply Scrumptious Fruit Scones

I LOVE SCONES!

I LOVE how they can either make the perfect desert or be a LOVELY lunch meal all on their own. Plus, they are nice and light for sunny weather and great in winter too! 

They are just so easy to make and only take a few minutes really. I've found myself in the house at lunch time with pretty much bare cupboards and close to despair over how to fill my grumbly tummy. Happily, less than 20 minutes later I've been tucking into a lovely fruit scone for lunch because they are made from ingredients found in pretty much any kitchen. Win!

Recipe
350g / 12oz self-raising flour (you'll want more for your hands and the table top)
85g / 3oz butter (in my opinion Stork is the yummiest option for baking)
45g / 1.5oz caster sugar (I prefer golden)
50g / 2oz dried fruit (raisins, sultanas and cherries are my faves)
175ml milk
1tsp vanilla extract
A squeeze of lemon juice (slightly sours milk for a scone raising boost)
A beaten egg (for gorgeous golden scone tops)

Method
1.      Firstly, you want to flick the oven on to 220C (dial it down to 200C if you're fan assisted). Throw a piece of baking sheet on an oven tray so it's ready to go. Dust the work surface with some flour while you're at it (makes life easier when you've got batter covered hands later).

2.      Microwave your milk for 30 seconds (warm, not bubbling) and bob in the squeeze of lemon and vanilla extract. Set this aside while you do the fun part...

3.      Sieve the flour into your nice big bowl and get your hands in to rub in the butter - you want a fine breadcrumb consistency. (I love the messy bits!).

4.      Gently stir in the sugar and dried fruit of your choice.

5.      Make a well in your mixture and pour in your milky mix, combining quickly with a butter knife.

6.      Chuck a bit of flour on your hands (reduces sticking) and plop your scone batter on your dusted work top. Fold a couple of times and pat down to 4cm ish with no cracks on top. Use a 5cm cutter and put them on your tray. (Your last one might require self-assembly by hand and if you don't have a cutter then try careful use of a straight sided glass tumbler).

7.      Last bit! Brush the beaten egg on your scone tops (no brush? Well...excuse fingers!) Pop them in the oven for 10-15 mins - you want them gorgeously golden. Cool for at least 5 minutes on a cooling rack.

To Serve
Option 1: If you are feeling like an indulgence, then serve with your favourite strawberry jam and a dollop of cream.

Option 2: If you are trying to be good or you want a really light bite then I will share my little discovery with you. I recently made a full batch of delicious scones and got to my fridge to find someone (you know who you are) had eaten I all the jam and cream! Well, not to be deterred where scones are concerned, I stole some strawberries from my dad's garden (making us even) and mashed them with a fork and stirred in a half teaspoon of honey (honey is such a great sugar substitute). Little did I know at the time but fresh fruit spread on scones with a teaspoon of Greek yogurt on top is something close to the divine! I may never go back to jam and cream. Seriously, you want to try this!

Thanks for reading. You better go tidy up now though, you've got flour all over the counter!

Cake love, Fayerie Faye x