Sugar plum fairy cakes

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Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel. Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl. Carefully add the melted butter around the edge of the mixture while still whisking.

Sugar plum fairy cakes

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Imagine saying that every time you talked about the recipe!

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Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel. Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl. Carefully add the melted butter around the edge of the mixture while still whisking. Remove the bowl from the mixer and place on a tea towel, then sift and gently fold in the flour and mixed spice in two batches. Transfer the mixture to a piping bag and carefully pipe into the cake cases.

Sugar plum fairy cakes

A Christmas treat fit for a prima ballerina, these chocolate covered fairy cakes are infused with spice and orange liqueur. Equipment and preparation: you will need a free-standing mixer fitted with the whisk attachment, an electric hand-held whisk, a piping bag, a mini-muffin tray and 24 fairy cake cases. Shopping list. Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel. Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl. Carefully add the melted butter around the edge of the mixture while still whisking. Remove the bowl from the mixer and place on a tea towel, then sift and gently fold in the flour and mixed spice in two batches.

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Bake for minutes, or until golden-brown and springy to the touch. Just two words, or maybe 3. You can easily substitute peaches, apricots or nectarines if you like. Tags: Baking Recipes , britishbakingshowrecipes , Contestant Recipes. Share this: Click to share on Facebook Opens in new window Click to share on Pinterest Opens in new window Click to share on Twitter Opens in new window Click to email a link to a friend Opens in new window Click to print Opens in new window. Set aside. Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes. I think not. Skip to content. Haha me too! On a side note, I used to be called the Sugar Plum Fairy at primary school — double, double win. Once melted, paint the chocolate inside the fairy cake cases and press the cooled genoise fairy cakes into each one, so the chocolate lines and coats the side of the cakes.

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Leave a comment Cancel reply. The Restless Baker. Share this: Click to share on Facebook Opens in new window Click to share on Pinterest Opens in new window Click to share on Twitter Opens in new window Click to email a link to a friend Opens in new window Click to print Opens in new window. Add the eggs, one at a time and mix until mostly combined. Set aside. Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes. On a side note, I used to be called the Sugar Plum Fairy at primary school — double, double win. I think not. Beat in the orange liqueur, orange extract and zest. Happy Baking!