Fairy Cakes. I just adore them!
They are really just the British version of what we call "cupcakes" here in the States, but they are so very pretty and sweet. Plus, I must admit that I am a bit of an Anglophile. :-) While there are plenty of fairy cake variations out there, I am crazy for the classic, flat-topped version. These are typically a light genoise cake iced in pretty pastel tints - a delicate flower or two adorning their velvet-smooth tops. Sweet simplicity.
I decided to make some yesterday. I skipped the genoise and just used one of my favorite yellow cake recipes.
I believe that the secret to the fairy cake's elegance is that perfectly smooth, level iced-top. This can be achieved by only filling your cupcake cases a little over half-way full with batter. This ensures that the top of your cake doesn't rise past the ruffled top-edge of your cases.
You'll also need to wait until your fairy cakes are completely cooled before you ice them. You will need to make a simple, fondant-style glaze. You can find recipes on-line, but I just make my own using cream, confectioner's sugar, a bit of vanilla extract, and a touch of food coloring. It's always a good idea to sift your confectioner's sugar before using it. This only takes a second (you can just pass it through a fine strainer) and will keep your icing from being lumpy. Slowly add the cream to the sugar until you get the consistency needed - it should be thick, but also thin enough to pour. Also, remember to tap your bowl of icing on the counter several times to remove any air bubbles. Then slowly spoon over the tops of your fairy cakes, being careful to just fill them to the very top of the cases without spilling over the edge. If you still see any air bubbles on the surface, use a toothpick to "pop" them.
This icing tends to set up quickly, so be sure to add any decorations right away or you will "crinkle" your tops (and we wouldn't want that to happen, now would we!). I added little pastel royal icing sugar flowers to mine...
I love these fairy cakes so much!
Next time, I think I am going to make mini ones (petit four size)...wouldn't that be pretty for an Easter or Mother's Day treat?
XOXO
Jessica
Beautiful fairy cakes! Love the pretty pastel colors,wonderful job. The little mini ones would be super cute too!
Cute blog!
Posted by: Elizabeth | February 06, 2011 at 11:40 AM
so pretty! You've inspired me to give these a try :)
Posted by: kristen | February 06, 2011 at 12:10 PM
Those are so sweet! You've inspired me to make them too. Going to try them this afternoon!
Posted by: Andrea | February 06, 2011 at 01:36 PM
These are awesome! I've never seen fairy cakes before but I definitely want to try them out. Mother's day or Easter would be perfect!
Posted by: Ashley | February 06, 2011 at 02:36 PM
Oh how cute! Beautiful spring-colors!
Love from Sweden!
Posted by: Bella | February 06, 2011 at 02:58 PM
Thanks for the tips! I've seen them everywhere but always wondered why mine never looked the same.
Posted by: samantha | February 06, 2011 at 03:15 PM
These look so delicious! Thanks for the tips for making our own fairy cakes. I will definetly be giving them a try!
Posted by: Tina | February 06, 2011 at 03:35 PM
These look amazing!! I'm so going to be trying this one out!
Posted by: Renee @ eatliveshop.com | February 06, 2011 at 05:03 PM
Oh these are so pretty Jessica!! I hope to give these a try soon. I hope they turn as pretty as yours!
Posted by: Teresa | February 06, 2011 at 08:09 PM
These are the most stunning fairy cakes I have ever had the pleasue to see! You need your own show Jessica - seriously! Marvelous!
Posted by: Kalisa555 | February 06, 2011 at 09:01 PM
They are just so perfect!
Posted by: beachvintage.com | February 06, 2011 at 09:46 PM
Jessica!
first off seen you in Romantic Homes, Congrats! Second..."So that's how you do it!!" I've been wondering for some time, thanks for the info!!!Have a super yummy week! Lori
Posted by: Lori | February 07, 2011 at 12:01 AM
You are making my mouth water!
Posted by: patchwork linda | February 07, 2011 at 07:11 AM
Something as simple as cupcakes turn into a work of art!
Posted by: Jill | February 07, 2011 at 07:46 AM
OH I am soooooo glad you showed us how to make these. The hard part is the icing and now you've given us all the right secrets! Thank you!
These are so pretty - how could anyone ever eat them?
Have a great week! Karen
Posted by: Karen DeCapite | February 07, 2011 at 11:54 AM
So pretty and I like the look of less icing. They seem more elegant than our usual American-cupcake-tons-of-frosting approach.
Posted by: Ann | February 07, 2011 at 01:53 PM
Oh Jessica! that is sooo yummy and I want to make it right now ... its just breakfast time here LOL!
Thanks for the tips
Posted by: Nisha | February 07, 2011 at 06:01 PM
I want one!!! So pretty to look at too!
Posted by: Margie | February 08, 2011 at 12:19 PM
This is absolutely precious! I can't wait to try this myself!
Posted by: Carrie ~ The Sweet Spot Candy Bar | February 08, 2011 at 05:23 PM
These are so beautiful, and I love the post with all the pictures of the sugar flowers too! I'm getting married this summer and want cupcakes with roses on top, yummy :)
Posted by: tereza | February 11, 2011 at 02:44 AM
so very lovely!! this made me smile on a cold, cold, snowy Michigan day!
Posted by: Leslie K | February 11, 2011 at 07:39 PM
I have been wanting to do a poured fondant for a while and now I am definately going to. They are beautiful!
Posted by: deathbycupcake | February 12, 2011 at 02:24 PM
Where oh where may I ask did you purchase these pretty flowers?
Posted by: Di | February 21, 2011 at 07:39 AM
These are so precious... and just in time for Easter! Gorgeous, gorgeous creations (and photos)!
Posted by: Weddingish | April 24, 2011 at 12:32 AM
Will you post the recipe for your fondant glaze. I want to try these for a baby shower, but all of the recipes I have found look thinner and all say to apply icing first.
Posted by: Angie | June 06, 2011 at 12:00 AM
I like the design and looks really delicious. Could you share the recipe of your cup cakes? you can send me your recipe at my email thanks in advance :D
Posted by: Benjie Dela Torre | June 29, 2011 at 04:36 AM
Jessica,
Just found your blog and I am fixated on the beauty of it all. Love these cupcakes!! Can't wait to try them. Thanks!!!
Posted by: Barb | July 12, 2011 at 09:38 PM
I just love the simplicity of these cakes. They are just beautiful. Makes you want to bite into the computer screen.
Posted by: bgwatkins | August 29, 2011 at 02:22 PM
I love these! Beautiful colours!...
Posted by: Susana@citrusandorange | October 23, 2011 at 09:26 AM
Hi there! These are lovely :)
I'm thinking of doing something similar to this for a wedding, so I'm wondering if you have advice as far as storing the cakes? I will likely have to do most of the work ahead of time and I'm not sure if storing them will ruin the cakes. Thanks!
Posted by: Ellen | April 28, 2012 at 02:33 PM
Would you mind giving the measurements you used to make the icing? I'm in need of a royal icing recipe for a party this weekend. Do you think this would stand up to a warmer temperature since the party will be outdoors? Also, could you use buttermilk in place of cream for a little tang or would it cause it to separate?
Posted by: Kristen | August 27, 2012 at 02:29 PM