Fairy Cakes....

Olliebeak

It's a good way to entertain kids on a damp day - and they get to learn something useful as well - AND they're more likely to eat the results when they've been involved inthe creative process.

Real quality family time .

recovering_spendaholic

cosyc wrote: »

Sorry to appear thick but I assume you weigh them out of the shells?

No, you weigh them in the shells and whatever they weigh you just use the exact same amount of flour, fat and sugar. I saw Jane Asher doing it on This morning once and have done it like that ever since.

cosyc

Thanks will try this. It now explains why sometimes they are flat in case others risen nicely. I never thought about the liquid content before.

Rikki

cosyc wrote: »

Sorry to appear thick but I assume you weigh them out of the shells?

No as recovering spendaholic says in their shells.

ANY_CHANCE

Thanks averyone we had a great time baking, we enjoyed the eating and i feltgood about spending quality time with them

barbaraannteacake

My grandmother taught me to weigh all ingredients by the weight of two eggs. I've never had a bad cake yet. Hope this is of some help.

misskool

Sorry to drag up an old thread but had a craving for fairy cakes today and found this thread.

Made it up according to rikki and recovering spendaholic and they came out perfect!!
Measuring up the eggs and then the rest of the ingredients.

first time effort too. :T :T

melie3

i too am all for weighing eggs, then everything same weight. ive even weighed 7 eggs (14oz odd) then all same amount, for a novelty cake and it was fantastic. i never add baking powder, to be honest not sure what it actually does, should i be adding it??

melx

jodie050381

hi i have just about mastered the basic fairy cake, but really want to make some like my nan used to make with jam in the middle, i have tried spooning the cake mix into the cup case then putting a blob of jam on top of each before putting in the oven, but the jam just disapears to the bottom of the cup case and sticks to the paper when you take the cake out. I have tried part baking the cakes first then putting a blob of jam on the top, but this just stays on top, any other ideas would be much appreciated thanks

freyasmum

When I'm making them with a filling, I put a spoonful of mix in the case, then a little bit of jam (or I love them with lemon curd and lemon icing :drool:), and then another spoonful of cake batter. They always come out lovely

Don't put too much jam in as it'll all splodge out the sides, and make sure you cover it well when you're putting the rest of the mix in, too.

Hope that helps.