Snow-capped fairy cakes

Vegetarian
Snow-capped fairy cakes
45 min.
18
201kcal

Suggestions


Indulge your sweet tooth and delight your guests with these enchanting Snow-capped Fairy Cakes! Perfectly petite and bursting with bright orange flavor, these charming little treats are sure to make any gathering feel extra special. Whether you're hosting a party, celebrating a birthday, or simply treating yourself, these delightful confections are ideal for any occasion. Plus, their stunning snow-white icing topped with colorful fruit jellies and shimmering silver balls will have everyone mesmerized.

Crafted with simple, vegetarian-friendly ingredients, these fairy cakes are easy to whip up in just 45 minutes. The moist and fluffy sponge, infused with zesty orange and vanilla, creates the perfect base for a light and airy icing that brings the whole dessert to life. Your friends and family won't be able to resist their charm, and with a batch that serves 18, there will be plenty to go around!

As you take the first bite of these gorgeous cakes, the combination of flavors and textures will transport you to a whimsical world. Perfect for dessert tables, afternoon tea, or even as party favors, these Snow-capped Fairy Cakes are not just a treat—they're a delightful experience. So, grab your apron and let's bring a sprinkle of magic to your kitchen with these irresistible fairy cakes!

Ingredients

  • 175 butter 
  • 175 brown sugar 
  •  eggs 
  • 200 self raising flour 
  •  orange zest finely grated
  • tsp vanilla extract 
  • tbsp milk 
  •  egg whites 
  • tbsp orange juice 
  • 175 powdered sugar 
  • balls fruit 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • cake form

Directions

  1. Heat oven to 190C/fan 170C/gas
  2. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
  3. Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right).
  4. Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.
  5. To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks.
  6. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.
  7. Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.

Nutrition Facts

Calories201kcal
Protein5.27%
Fat39.36%
Carbs55.37%

Properties

Glycemic Index
11.5
Glycemic Load
5.48
Inflammation Score
-2
Nutrition Score
2.4617391176846%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.45mg
Naringenin
0.08mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:200.99kcal
10.05%
Fat:8.89g
13.67%
Saturated Fat:5.32g
33.23%
Carbohydrates:28.12g
9.37%
Net Carbohydrates:27.78g
10.1%
Sugar:19.53g
21.7%
Cholesterol:48.58mg
16.19%
Sodium:80.18mg
3.49%
Alcohol:0.08g
100%
Alcohol %:0.18%
100%
Protein:2.68g
5.35%
Selenium:7.34µg
10.49%
Vitamin A:298.7IU
5.97%
Manganese:0.1mg
4.9%
Vitamin B2:0.06mg
3.48%
Vitamin C:2.8mg
3.39%
Phosphorus:32.44mg
3.24%
Vitamin E:0.35mg
2.35%
Folate:8.9µg
2.23%
Calcium:22.01mg
2.2%
Vitamin B5:0.21mg
2.11%
Iron:0.32mg
1.78%
Vitamin B12:0.1µg
1.69%
Copper:0.03mg
1.68%
Potassium:53.77mg
1.54%
Magnesium:5.9mg
1.48%
Zinc:0.22mg
1.46%
Fiber:0.35g
1.38%
Vitamin B6:0.03mg
1.29%
Vitamin B1:0.02mg
1.23%
Vitamin D:0.18µg
1.22%