Strawberry-iced Fairy Cakes

 Dear Readers,
As preparations for The Silver Whimsy Cake Stall 3.0 hot up, I thought I would tempt you with some super-easy to make fairy cakes...

 Take:
125 g unsalted butter
125 g caster sugar
125 g self raising flour
2 free range organic eggs
A teaspoon of vanilla essence and 2 tablespoons of organic milk....

Then it's time for the icing...

Making the cakes...
Cream the butter and sugar together, beat in the eggs one at a time adding a spoonful of flour if the mixture begins to curdle, beat in the vanilla, sieve in the self raising flour and then fold in with a large metal spoon. Spoon into the pretty cake cases and bake in the oven for 15 mins at 170 fan assisted...

I've spent a long time trying to figure out the recipe for the best butter icing... I feel quite strongly that it is a 3:1 ratio (there's one for the mathematicians amongst you!) of icing sugar to butter. I would suggest that you sieve the icing sugar at least twice to help you beat it in, and make sure the butter has been left out all day. I think  the trick is to use summer fruits to flavour and naturally colour the icing. Once you have added your icing sugar ad butter to a large bowl, press the summer fruits into the mix and beat it all together. You may need to add a drop of milk as well, depending on how many fruits you are willing to add. 

Then for the fun bit... decorating! 

 I went for a pink heart theme with these little cakes and sprinkled over some trademark SW glitter.

 Styled in vintage tea cups and ice cream sundae cones I think they look rather pretty. 

Do come along on Sunday to try out some Silver Whimsy cakes for yourself! 

 Silver Whimsy x