Fairy cakes like mountains!

melie3

thanks for that x
as i typed i had a batch in oven, and they have not come out too bad, i did a lil experiment, and some of them i didnt put too much mix in, and these ones would be good. i am using an edible image, i was just gonna mix up some icing sugar, and drizzle over cake, wouldnt it go hard a bit so i can put image oni wanted a neat finish so all icing goes into little folds of case.... rolled icing wouldnt be as neat right??
im also assuming that i can put them foil cake cases in an oven, i wasnt sure as never used onlythe parchment cases. how much cake mix do you guys put in your standard cake cases??? i had tried a dessert spoon and found this is enough to leave a gap at top.

melie3

angelnikki wrote: »

I always add baking powder and milk too. That doesn't affect it but there are two things that can make them peak:

• The way you put the mix in the cases: If you level off the mix once its in the cases, or dip it down slightly in the middle then they will rise evenly.
• The temperature: if you cook them too quickly at too high a temperature they will rise too quickly. I cook fairy cakes slowly at gas 5 for about 20 mins HTH

Nikki x

goota try your tip on dipping middle, i did have oven at 6 but think i do normally cook at 5 anyway... thanks x

Butterfly_Brain

I put a little dent in the top of mine just as if I was doing a larger sponge

debbiemc_2

Hi folks :wave:

My recipe for fairy cakes makes 12 not-too-mountainous cakes! Its my mum's recipe from years and years ago.

4oz SR flour
2oz sugar
2oz butter/marg
1 beaten egg
1 tsp baking powder
Vanilla extract
milk

Cream sugar and butter, add egg slowly, fold in flour and baking powder, add vanilla extract and enough milk as required to reach a smooth, light consistency. Heaped teaspoon of mixture in paper cases and cook for 15 mins at 180 degrees.

I also use Lakeland paper cases - I've found these to be the nicest, the paper cases don't come away from the cakes but still peel off easily.

HTH.

Debbie. x

ZoeGirl_3

I was always told and have read this in cooking mags too, that if you over stir you get mountains, you should only mix until combined, works for me, don't go nuts with the mixture stirring and stirring lol...

patchwork_cat

Thank you for that I never get mountains and am always being asked for butterfly buns particularly for bun day at our school -

Does anyone else have bun day? At one of our schools every Friday a different class brings in buns to sell at break and every child pays 20p. At the end of the year they divide up the money to share between the 3 school charities. We are only asked about once a term which isn't too onerous unless like me you forget until the night before!!

sarahs999

Melie3, if you use buttercream and spread it with a palette knife it will go into the folds of the cake case just fine. You can then put your rolled fondant on top.

THe problem with just using ordinary icing sugar is that often when you try to fill up the case to make it flat the weight of the icing pushes the cake cases away from the side of the cakes. If you use royal icing it works better - I just prefer the taste of buttercream!