Fairy Cake

Ingredients

(makes 30 mini fairy cakes):4 ounces butter4 ounces Baker's or Caster Sugar4 ounces sifted Self Raising Flour (or All-purpose flour + half tsp baking powder + pinch salt)2 eggs1 cup sifted Powdered or Icing sugarJuice of a lemon (*and zest, optional)Food colouring of your choice if desiredSilver Ball Cake Decorations

Method:-

Put butter and eggs out of the fridge, to warm up to room temperature.-Preheat oven to 375F-Put out 30 mini paper cases on a baking tray.-Either by hand or in a mixer bet the butter and sugar together until pale, fluffy and light. (*optional - add lemon zest at this stage if you desire)-One at a time, beat the eggs in a separate bowl and then add to the sugar/butter mixture, beating hard, until all the ingredients are incorporated.-Gently fold the flour into the butter mixture until everything is combined. Do not over mix or beat the flour.-Using a teaspoon, drop small heaped teaspoon dollops of the batter into the paper cases. -Transfer the tray to the preheated oven. Leave at least 17 minutes without opening the door. They should be golden brown on the surface once cooked. If still a bit pale after 17 minutes, turn the tray in the oven and bake for a further 3 minutes.Transfer mini cakes to a cooling rack.-Meanwhile add a few drops of colouring to the sifted powdered sugar in a medium bowl. Add fresh lemon juice, a small squirt at a time, beating hard, until all the sugar is blended into a thick fondant. Go gingerly with the liquid, you want it to be very thick. Stop adding lemon juice as soon as it reaches the fondant stage.-Carefully drop a dollop of the fondant onto the centre of each little cake. Leave it to spread over the surface. You can guide the icing with a knife dipped in hot water if you want more control over where it dribbles.-Top with a candy or cake decoration of your choice.-Look for the fairies!