Make perfectly soft, sweet fairy cakes every time with Mary Berry’s iced fairy cakes recipe.
In this easy iced fairy cakes recipe, Mary Berry makes a batch of 12 simple fairy cakes in just 30 minutes. Top each fairy cake with a quick icing made using two ingredients; icing sugar and water. This simple Mary Berry recipe is featured in one of her most famous Mary Berry cookbooks; Baking Bible.
Watch how to make Mary Berry’s iced fairy cakes
- For the fairy cakes:
- 100 g (4 oz) softened butter
- 100 g (4 oz) caster sugar
- 2 large eggs
- 100 g (4 oz) self-raising flour
- 1 level tsp baking powder
- For the icing:
- 225 g (8 oz) sifted icing sugar
- 2-3tbsp warm water
- handful of sweets, to decorate
To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.
Top tips for making Mary Berry's iced fairy cakes recipe
You can easily change the colour of the icing on these cakes by adding a few drops of food colouring to the icing sugar and water mixture. We'd recommend substituting some of the water so the icing isn't too runny.
It is best to choose gel food colouring too as it's a stronger, thicker consistency and will give the icing a brighter colour.