Fairy cakes like mountains!

moanymoany

If you cut off the mountain, put some butter icing (yum yum) on top. Now carefully cut the top of the mountain into 2 - then put the cut pieces, cut side down into the icing with the round edge facing upwards to form 'wings'.

My gran's friend Mrs. Bowles made lovely cakes. They were a 'fairy' cake base. She cut the mountain peak off. Then she put a layer of choccy butter icing on top and with a knife she started in the middle and made marks from the middle to the outside to form a 'mushroom' look, the dark bit of an open mushroom. She then made a 'stalk' out of marzipan and stood it in the icing in the middle. They were fab I bet she ate the mountain peaks! Mrs. Bowles was lovely. She let me collect the eggs from her hens and didn't laugh at me when I collected the pot ones.:p

sooz

Thanks to all you lovely advice last time I tried to make fairy cakes (and the fact that I've finally bought a new whisk) they are no longer a complete disaster.

But how do I stop them all being pointy? It really makes icing & decorating them very tricky (unless I decorate them all with little men downhill skiing)

Little_Chicken

You just need to chop the pointy bits off with a sharp knife - as far as i'm aware there's no way to make them flat - think that's why they get iced....of course you get to eat all of the removed bits. yummmmeeee!!!

Stephen_Leak

Turn any pointed fairy ( :silenced: ) cakes into butterfly cakes. Cut off the point, ice the flat bit, cut the pointed bit into two halves, and stick them back on at an angle.

MRSMCAWBER

Hi there

When you do fruit cakes, you make a bit of a hollow in the middle so when its cooked it is flatter.. perhaps it would work with sponges too...just make the centre a little lower than the sides...worth a try i guess

Pink.

Hi sooz,

There was a recent thread on this that should help so I've added your post to it to keep all the suggestions together.

Pink

sooz

Pink-winged wrote: »

Hi sooz,

There was a recent thread on this that should help so I've added your post to it to keep all the suggestions together.

Pink

thanks!
Obviously from now on I will only be making butterfly cakes

lindens

I tried again at the weekend and made a dip in the middle, it was better but some still became mountains. Those became butterfly cakes and the flat ones stayed as fairy cakes:rotfl:

code-a-holic

For those thgat have flat cup cakes yet want to make butterfly cakes.
Take a knife and cut a hole in the middle of the cake so you pop out a round bit of sponge. put your icing in the hole and pop the circle of sponge on top.
I spotted this in a magazine last week and they look great.
A icing tip from there - make butter icing then add some strawbrry jam and stir once so its marbled. looked great in the cake and the cakes were my best yet!

*niptuckfan*

great timing for me this thread! I have been making cakes recently and while they taste ok i find that when i take them out the cases are quite soggy like the butter has melted and went to the bottom- i have went and bought an electric whisk hopefully that migh help the next time - any advice?