Actual fairy cakes are about the size of raspberries [All L. B. side notes appear in [ ]. My granddaughter and I collected larger sized acorn tops (these are used a dishes by Fae Folk) and then bake about 8 fairy size cakes in those. Baking time varies so check them after about 5-7 minutes to see if they are done]. Since it is hard to find baking pans that small, you can bake them in a muffin tin.
500 mL flour 2 cups
10mL Baking Powder 2 teaspoons
5mL Salt 1 teaspoon
175 mL [stick] Butter 3/4 cup
375mL White Sugar 1 1/2 cups
3 Eggs 3
5mL Vanilla 1 teaspoon
325 ml Milk 1/13 cup [L.B. Side Note: I found Whole Milk works the best but 2% or Skim will work also]
- Grease the muffin tin with a bit of butter [. B. Side Note: You can use muffin liners also]
- Sift together the flour, baking powder, and salt.
- Cream together the butter and sugar, then add the effs and vanilla. Beat until light and fluffy.
- Add a few spoonfuls of dry ingredients then some milk to the cream mixture. Keep alternating ingredients until well mixed.
- Fill the muffin cups [and acorn tops if using them] three-quarters full. Bake at 180 degrees C (350 degrees F) for 20-25 minutes. [May take longer depending on your oven]
- Let cool before frosting with your favorite icing. [For me it was a light cream cheese frosting made with almond extract instead of vallia]
Copyright 1999 Penelope Larkspur The Secret Life of Fairies