tiny fairy cakes

One thing I love to do is spend time in the kitchen with my grandchildren.  When my granddaughter and grandson come for a long visit, we normally find something to cook up in the kitchen.  We make a mess, but I consider it a mess worth made!  Awhile back, I picked up a delightful children’s cookbook titled Fairy Cooking.  Tucked between the covers are pretty, little things to make with kids.  My granddaughter quickly chose something to make and my grandson picked something to create from a different cookbook, because this book is all about girls.  Don’t be surprised, though, when you see my grandson in the background of some of the pictures helping.  I told him I wouldn’t tell.

 

 

 

 

 

 

 

 

 

 

First, we washed our hands.  Teaching is part of the fun!

 

 

 

 

 

 

 

 

 

 

Getting the pan ready…This recipe makes 24 tiny fairy cakes.

 

 

 

 

 

 

 

 

 

 

Sift, add, grate and mix.  I did them all!

 

 

 

 

 

 

 

 

 

 

I filled every, single one and was told I did an awesome job!

 

 

 

 

 

 

 

 

 

 

Then I watched and waited, watched and waited.  Patiently… smile!

 

 

 

 

 

 

 

 

 

 

Then the decorating began…with a little help from big brother.  

 

 

 

 

 

 

 

 

 

 

I LOVE this part…SPRINKLES!  Grandma has a full-proof plan to keep them off the floor.

 

 

 

 

 

 

 

 

 

 

I’m PRETTY proud of these tiny fairy cakes.  They taste really good too!

We made these swirly pink cookies too!  I’ll share those with you later.

 

 

 

 

 

 

 

 

 

 

Tiny Fairy Cakes
 
adapted from Fairy Cooking by Rebecca Gilpin and Catherine Atkinson
Recipe type: dessert
Ingredients
  • for cakes...
  • 1 medium egg
  • 7 tablespoons self-rising flour
  • 3 tablespoons butter, softened
  • 3 tablespoons and 1 teaspoon granulated sugar
  • for icing...
  • ½ cup powdered sugar
  • 1 tablespoon warm water
  • food coloring
  • small candies and sugar sprinkles
Instructions
  1. For cakes...Break egg into a cup. Sift flour into a large bowl and add the egg, butter and sugar. Stir everything together well, until the mixture is smooth and creamy. Put 24 paper cups in mini-muffin tin. Using a teaspoon, spoon the cake mixture into the paper cups until each is just under half full. Bake the cakes for about 10 minutes. Cool on a wire rack.
  2. For icing...Sift powdered sugar into a bowl. Add warm water and mix until icing is smooth. Spoon half of icing into another bowl. Then add food coloring to one of the bowls and mix well. Using a teaspoon, put a little icing onto the top of each cake. Use back of spoon to spread out icing. Decorate cakes with small candies or sugar sprinkles while icing is still soft.