Pretty vanilla fairy cakes

Looking for a sweet treat that will really wow your friends and family? These pretty vanilla fairy cakes are just the ticket – and the secret is that they’re actually incredibly easy to make. Use the basic mix from our all-in-one Victoria sponge and dress it up with colourful frosting and a dusting of sprinkles. Because it is so straightforward, this is an ideal first bake to make with children (with an adult supervising, of course) – let them take the reigns when it comes to decoration and see what colours and patterns they come up with!

pretty vanilla fairy cakes
Chris Alack

112.5g unsalted butter, softened and diced, plus extra for the tin
112.5g golden caster sugar
2 medium eggs
112.5g self-raising flour
1/2 tsp baking powder
1 tbsp full-fat milk
1/2 tsp vanilla extract

FOR THE BUTTERCREAM

125g unsalted butter, softened
125g icing sugar, sifted, plus extra for dusting
1/2 tsp vanilla extract

MAKES ABOUT 14

1. Preheat the oven to 190C/170C fan/gas 5. Make up a half quantity of the Victoria sponge mixture as in the basic recipe, adding 1/2 tsp vanilla extract. Arrange cases in fairy cake tins. Fill the cases halfway and bake for 18-20 minutes until golden and firm.

2. Remove and leave to cool in the tins. Make 1 x quantity buttercream as in the basic recipe. Frost each cake with 1 heaped teaspoon of the cream. If wished you can tint the frosting with a little food colouring and finish with pretty sprinkles of your choice.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.