Mary Berry Iced Fairy Cakes

These Mary Berry Iced Fairy Cakes are perfect for children’s parties or a fun afternoon treat. Light, fluffy, and topped with a simple icing, they are easy to make and decorate. You can even customise them with different flavours, like orange fairy cakes, for a zesty twist!

This Iced Fairy Cakes Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Cakes:

• 115g salted butter, softened
• 115g granulated sugar
• 2 extra-large eggs
• 115g all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt

For the Icing:

• 225g confectioners’ sugar, sifted
• 2–3 tbsp warm water
• Sweets, to decorate

How To Make Mary Berry Iced Fairy Cakes

1. Preheat the oven: Set your oven to 200°C (400°F). Line two 12-cup fairy cake tins with paper liners.
2. Make the batter: In a large mixing bowl, add all the cake ingredients. Beat with an electric mixer for 2–3 minutes until smooth and well blended.
3. Bake the cakes: Spoon the mixture evenly into the paper liners. Bake for 15–20 minutes, or until the cakes are well-risen and golden brown. Transfer to a wire rack to cool completely.
4. Prepare the icing: Sift the confectioners’ sugar into a bowl. Gradually mix in 2–3 tablespoons of warm water until you get a smooth, thick icing.
5. Decorate the cakes: Spoon the icing over the cooled fairy cakes and decorate with sweets while the icing is still wet.

How To Make Mary Berry Orange Fairy Cakes

For a citrus twist, add the grated zest of 1 orange to the cake batter before mixing. For the icing, replace the warm water with the juice of 1 orange, blending gradually until you reach the right consistency.

Recipe Tips

• For extra fluffy cakes, ensure your butter is softened before mixing.
• If your icing is too thin, add more confectioners’ sugar; if too thick, add a little more warm water.
• Get creative with decorations—sprinkles, chocolate chips, or coloured icing work beautifully.

How To Store Mary Berry Iced Fairy Cakes

Storing at room temperature: Keep the fairy cakes in an airtight container for up to 3 days.

Freezing: The un-iced fairy cakes can be frozen for up to 3 months. Thaw at room temperature before decorating.

Nutrition Facts

Serving Size: 1 fairy cake (1 of 24 servings)

• Calories: 140
• Total Fat: 5.6g
• Saturated Fat: 3.2g
• Cholesterol: 35mg
• Sodium: 82mg
• Potassium: 42mg
• Total Carbohydrate: 21g
• Dietary Fiber: 0.4g
• Sugars: 13.5g
• Protein: 1.8g

Try More Recipes:

• Mary Berry Cherry Rock Cakes
• Mary Berry Mini Apple And Almond Cakes
• Mary Berry Queen Cakes
• Mary Berry Butterfly Cakes