Unlike the last two bakes, these were something of a last-minute bake to feed 14 or so people at our May Day weekend barbeque. I chose basic vanilla fairy cakes because I (almost) always have those ingredients in the house, and they’re quick to make. I chose spotty fairy cakes because all our kids have managed to catch chicken pox in the last month or so (some of them still have it), so a spotty theme seemed somehow appropriate.
Once again, Dan did the baking here. Just as I was about to start, a very clingy toddler appeared and only wanted mum, so dad decided to try his hand at the baking – especially as we only had a couple of hours to get these cakes made before people started arriving. And he did a fine job, albeit one which used a few too many cupcake cases (and he moans at me for the occasional double cupcake case…).
And once again, I did the decorating – which was pretty easy and quite fun. To decorate these cakes, I made a basic butter-cream which formed a layer to stick the ready-to-roll icing on to. I then cut out 6 blue circles and 6 white circles to fit onto the tops of the fairy cakes. To make the spots, I rolled 4 or 5 tiny dots of the opposite coloured ready-to-roll icing and placed them on the circles I had cut out. I then re-rolled the circles with the dots on top, and this created spots. It didn’t look too bad either – not something I had tried before, and a neat little trick for the future!
Who made it: Anna and Dan
Recipe: Fairy Cakes by Joanna Farrow, pg. 46-7
Gastronomically Terrific 
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