Mary Berry Fairy Cakes Food

MARY BERRY FAIRY CAKES

Mary Berry fairy cakes image

These fairy cakes from Mary Berry are a kids classic. Simple cakes with icing and sprinkles, young children and toddlers will love making and eating these.

Provided by cookingwithmykids

Time 50m

Number Of Ingredients 8

Ingredients

100 g (½ cup or 1 stick) butter or margarine
100 g (½ cup) caster sugar
100 g (¾ cup) self raising flour*
1 tsp baking powder
2 eggs
225 g (1 cup) icing sugar
A few tbsp of water
Sprinkles

Steps:

Preheat your oven to 220C/180F / 390F
Line a muffin tin with 12 fairy cake cases. If you only have larger cupcake cases, don't worry, use them but know you won't get 12 cakes out of the mixture.

Nutrition Facts : Calories 204 kcal, ServingSize 1 serving

MARY BERRY'S ICED FAIRY CAKES RECIPE

Mary Berry's iced fairy cakes recipe image

Make perfectly soft, sweet fairy cakes every time with Mary Berry's iced fairy cakes recipe. Ready in just 30 minutes, this recipe makes 12 fairy cakes

Provided by Mary Berry

Categories Snack

Time 30m

Yield Makes: 12

Number Of Ingredients 5

Ingredients

100 g (4 oz) softened butter
100 g (4 oz) caster sugar
2 large eggs
100 g (4 oz) self-raising flour
1 level tsp baking powder

Steps:

To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.

Nutrition Facts : @context https, Calories 208 Kcal, Sugar 27 g, Fat 8 g, Sodium 0.5 g, Protein 2 g, Carbohydrate 33 g

MARY BERRY'S MAPLE SYRUP CAKE

Mary Berry's Maple Syrup Cake image

Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.

Provided by Sarah_Jayne

Categories Dessert

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces butter, softened
8 ounces brown sugar
1 orange, zest of
4 eggs
3 1/2 ounces maple syrup
12 ounces self-raising flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 1/2 ounces pecans, chopped
15 7/8 ounces heavy cream
2 tablespoons maple syrup
1 orange, zest of, shredded

Steps:

You will need a deep, round, 8 inch cake tin.
Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
Pre-heat the oven to 325.
Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
Stir in the chopped pecan nuts.
Spoon the mixture into the prepared cake tin and level the surface.
Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
Whip the cream until it just holds its shape and then fold in the maple syrup.
Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
Decorate the top with the shredded orange zest.
Store in the refrigerator.

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