Snow-capped fairy cakes

Name: Snow-capped fairy cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 175 grams butter; 175 grams golden caster sugar; 3 eggs; 200 grams self-raising flour; 1 finely grated zest orange; 1 teaspoon vanilla extract; 4 Tbsps milk; 1 egg white; 4 Tbsps orange juice; 175 grams icing sugar; 1 ball fruit jellies and silver to decorate

If you want to add more lacto ovo vegetarian recipes to your recipe box, Snow-capped fairy cakes might be If you have butter, golden caster sugar, milk, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.

Ingredients you will need

Butter

Roll

Equipment you will use

Bowl

Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right).

Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks.

Ingredients you will need

Orange Juice

Powdered Sugar

Egg Whites

Icing

Water

Equipment you will use

Whisk

Bowl

Frying Pan

Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.

Equipment you will use

Whisk

Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.

Ingredients you will need

Gummies

Fruit

Icing

Jelly

Equipment you will use

Cake Form

Knife

Equipment

Ingredients

Servings:

175grams

butter 175grams

golden caster sugar 3

eggs 200grams

self-raising flour 1

finely grated zest orange 1teaspoon

vanilla extract 4Tbsps

milk 1

egg white 4Tbsps

orange juice 175grams

icing sugar 1ball

fruit jellies and silver to decorate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.