Remember when you were a child and every Birthday party or school fair had those delicious little fairy cakes? You know the ones; decorated with hundreds and thousands, colourful sugar strands and always the first to be snapped up by sticky little fingers.
Well for my friend's Birthday I decided to make a slightly more grown-up version of those yummy little treats . These bite-size delights are soft and moist and drizzled with a creamy layer of velvety white chocolate then sprinkled with an array of sugar stars, glimmer sugar, desiccated coconut and good old fashioned sugar strands, but you can use whatever decorations you like!
Fairy Cake Bites
250g plain flour
2tsp baking powder
¼ tsp salt
110g unsalted butter
150g granulated white sugar
2 large eggs
1tsp vanilla extract
200g white chocolate, melted
Sprinkles of your choosing
Preheat the oven to 180C/gas 4 and line a square cake tin with baking paper, grease lightly and leave to one side.
In a large bowl sift in the flour, add the baking powder and salt and mix together. In a separate bowl beat the butter until soft, add the sugar and beat until smooth and creamy. Add 1 egg, beat well and add the other egg and vanilla extract. Mix until even and well combined.
Add a third of the flour to the egg mixture, mix together, then add a third of the milk and beat together; repeat until all the flour and milk have been used. Pour the mixture into the prepared tin and smooth the top with a spatula.
Bake in the oven for 25-30 minutes; a skewer inserted into the cake should come out clean. Allow the cake to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. When the cake is cold cut into square bite-sized pieces and place in the fridge to firm.
Place a wire rack over a sheet of baking paper and place the cakes onto the rack. Spoon some melted chocolate over a cake (the baking paper will catch the drips) then sprinkle with your choice of topping; repeat until they are all covered. Allow them to set in the fridge for 5-10 minutes and serve!
Belle's Top Tip
You can make these super chocolatey by adding 80g of cocoa powder to the flour mix, drizzling with milk chocolate instead of white and sprinkling with chocolate sugar strands or grated white chocolate!