Comments (0) I am lusting after the recipe book from London’s Hummingbird Bakery. My birthday isn’t until December 
but you don’t have to have a reason to buy people gifts do you? Sometimes it’s just nice to be nice!
I am going to be in London for a few days this week so am hoping to pay a visit for myself… just don’t know which one to go to, Notting Hill or South Kensington?!
Ok so this is the step by step I posted on twitter that started the whole “cakeupartist” thing. Originally there were more pictures included – one at each step – but I’ve edited it down a little bit to the most important ones!
Ingredients: caster sugar, butter/margerine, 2 eggs (free range), sr flour, vanilla extract, milk + pretty cake cases
- preheat oven to 200°c
- 125g caster sugar + 125g butter – cream together in a mixing bowl.
- add eggs to sugar and butter mix and beat together. add 1tsp vanilla extract.
- seive 125g sr flour into the mixing bowl.
- add 2 tbs milk and beat together until smooth.
- arrange the cakes cases in a 12hole bun tin and then spoon the mixture equally into each case.
- pop them in the oven for 10 to 12 mins – or until golden brown on top
… now do the washing up
- take them out of the oven when they’re done and put them on a cooling rack and let them cool for a while.
To Ice:
- you’re gonna need icing sugar, water and jelly diamonds!
- 125g of icing sugar, seive it into a bowl and add 1tbsp warm water and mix well
- now put the icing onto the fairy cakes.
(Using a spoon dipped in hot water helps to stop the icing sticking.)
If its a bit runny add more icing sugar, you don’t want it to run off the sides!
- Add your decorations before the icing sets…
I went for jelly diamonds, but you could use silver balls, hundred n thousands, chocolate sprinkles…
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