Miss three became Miss Four at the end of April. To celebrate the occasion I contributed by making some pork and apple sausage rolls and pretty pink fairy cakes.
But this week’s post must begin with accolades for my daughter’s prowess in the kitchen. She pulled out all stops to produce, at the birthday girl’s request, a Dora cake. Yes, yes, licences and all that aside … it’s quite something, isn’t it!?
For her fourth birthday, Ava chose to have a Fairy Princess party. The girls all looked extremely cute in their pink and purple tuille and fairy princess crowns and kept the adults busy with pass the parcel and other games, plus entertained with their giggles and fun.
As mentioned, I made fairy cakes, which were quite pretty too, from a recipe I found on the Australian Women’s Weekly website and copied below. It’s a great recipe, the perfect texture for cupcakes. I must make it again for an afternoon tea sometime.
Without further ado, here is the recipe.
You will need:
4 large free-range eggs, separated
3/4 cup caster sugar
1 cup self-raising flour (or 1 cup plain flour plus 1 teaspoon cream of tartar and 1/2 teaspoon bi-carb soda)
1 tablespoon cornflour
3 tablespoon hot milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Pinch of salt
Time to mix it up
- Preheat oven on to a very moderate temperature – 175°C (165°C fan-forced) and
- Grease two deep 8 inch (20cm) round tins using butter.
- Sift flours 3-4 times and leave in sifter. Noel’s tip: use baking paper to sift onto, making it easy to return the flour back into the sifter.
- Heat milk and butter in a cup until butter is melted. Sit cup in a container of boiling water to ensure butter does not solidify before adding to mixture.
- Separate egg whites into warm mixing bowl and place yolks in a cup. Beat egg whites and salt on high speed until slightly stiff and then slowly add the sugar.
- Once peaks will hold – add the egg yolks and continue beating until large bubbles rise in the mix and break.
- Once ready, remove the bowl from the mixer and sift the flours evenly over beaten eggs. Using a wire spoon gently fold the flours into the egg mix until evenly distributed.
- Next fold in vanilla and milk and butter mixture until all signs of butter disappear. Noel’s tip: use a tablespoon at this final stage, just to ensure there is no flour in the wire spoon, and also to help place the mixture into the prepared tins.
- Gently tap each tin on a hard surface to settle the mixture but also to remove air bubbles at the surface of the mix. Place in preheated oven and bake about 20 minutes.
- The sponge will leave the sides of the tin when cooked and will be nearly silent when placed to the ear. When cooked place tin on cold wet cloth , use a flat knife to help loosen cake from tin and place on paper on a cake cooler. Allow to become completely cold before filling / decorating.
To make Fairy Cakes, simply place spoons of mixture gently into cupcake moulds and bake until cooked, about 7-10 minutes. Let cool.
Cut a little Vee shape from the top of the cake and pipe some whipped cream into the hole. Cut the disk in half and place on top of the piped cream to make wings. Decorate the top as desired. I just used little icing flowers I purchased from the supermarket, but you could go more upmarket if you wish.
Thanks to the AWW and Sponge Cake King Noel for a great recipe.