Mary Berry’s Iced Fairy Cakes Recipe

The first time I made these was during half-term while babysitting my niece. I needed a bake that was quick, low-mess, and fun for little hands—something cheerful without triggering a sugar crash. Fairy cakes were the perfect pick. We topped them with everything from jelly beans to unicorn sprinkles. They weren’t neat, but they were pure joy.

One mishap? I made the icing too runny. It slid right off the cakes like a baking horror show. Lesson learned: cool the cakes completely, and make the icing thicker than you think you need. Once I got that right, we had a tray of glossy-topped, fluffy little cakes—perfect for a kitchen-floor tea party.

Why This Recipe Works

• One-bowl batter – No creaming, no fancy mixers—just mix and bake.
• Light, fluffy texture – Thanks to baking powder and just the right amount of flour.
• Set, glossy icing – Sweet but not cloying. Perfect for little hands to decorate.

They’re not cupcakes trying to be fancy—just simple, nostalgic, and a joy to make (and eat).

Ingredients

For the Cakes:

• 115g salted butter, softened
• 115g granulated (or caster) sugar
• 2 extra-large eggs, room temperature
• 115g all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt

For the Icing:

• 225g confectioners’ sugar, sifted
• 2–3 tbsp warm water (or citrus juice for a twist)
• Sweets for topping: jelly tots, chocolate buttons, sprinkles, etc.

How to Make Them

1. Preheat + Prep:
Heat oven to 180°C (350°F). Line a 12-hole fairy cake tin with paper cases.

2. Mix the Batter:
Combine all cake ingredients in a bowl. Beat until smooth and fluffy (about 1 minute).

3. Fill + Bake:
Spoon the batter evenly into cases (about two-thirds full).
Bake for 15–18 minutes until risen and golden.
Let cool completely on a wire rack before icing.

4. Make the Icing:
Mix sifted icing sugar with warm water, adding a few drops at a time. Aim for a thick, spreadable glaze.

5. Decorate:
Spoon a little icing onto each cake and decorate as wildly or neatly as you like.

Make It Your Own

• Citrus Pop: Add lemon or orange zest to the batter. Use juice instead of water for the icing.
• Chocolate Fairy Cakes: Swap 2 tbsp flour for cocoa powder. Sprinkle in choc chips.
• Vegan-Friendly: Use plant-based butter and flax eggs (1 tbsp flax + 3 tbsp water per egg). Slightly denser, but still tasty.
• Natural Icing Colours: Try beet juice, matcha, or blueberry puree for soft pastel hues.

Common Mistakes (So You Don’t Make Them)

• Runny icing: Start with less water. It’s easier to loosen than fix a flood.
• Overfilling cases: Stick to two-thirds full for a nice rise.
• Skipping the cooling step: Warm cakes + icing = disaster.

Here’s a polished version of your “How to Make Mary Berry’s Iced Fairy Cakes” guide—structured, clear, and styled for a recipe blog, printable card, or content post:

Mary Berry’s Iced Fairy Cakes

Soft, simple, and endlessly decorate-able—these fairy cakes are perfect for any age or occasion.

Ingredients

For the Cakes:

• 115g salted butter, softened
• 115g granulated (or caster) sugar
• 2 extra-large eggs
• 115g all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt

For the Icing:

• 225g confectioners’ sugar, sifted
• 2–3 tbsp warm water (add slowly)
• Sprinkles, sweets, or edible decorations

Step-by-Step Instructions

1. Preheat the Oven
Set oven to 200°C (400°F). Line two 12-hole fairy cake tins with paper cases.

2. Mix the Batter
Add butter, sugar, eggs, flour, baking powder, and salt to a bowl. Beat for 2–3 minutes until light and fluffy.

3. Bake
Divide evenly between the paper cases (about two-thirds full).
Bake for 15–20 minutes, until golden and springy.

4. Cool
Transfer to a wire rack. Cool completely before icing—warm cakes will melt the glaze.

5. Make the Icing
Gradually stir warm water into the sifted icing sugar until thick but spoonable—aim for a glossy, glue-like texture.

6. Decorate
Spoon icing onto each cake and decorate immediately. Let set for 10–15 minutes until slightly firm.

Kitchen Tips

• Use a cookie scoop for evenly sized cakes.
• For colour, gel food colouring works best—won’t thin the icing.
• Chill your icing bowl before use for a quicker set.

Storage & Serving

• Room Temp: Store in an airtight tin for up to 3 days.
• Freezer: Freeze un-iced cakes for up to 3 months. Defrost before icing.
• Serve with: Hot chocolate, lemonade, or a pot of tea.

FAQs

Q: Can I double the batch?
A: Absolutely! Just avoid overcrowding your oven.

Q: Can I colour the batter too?
A: Yes—use gel colouring for best results.

Q: Why are my cakes dry?
A: Likely overbaked. Check them at 15 minutes—they bake quickly.

Q: Can I use margarine?
A: You can, but butter gives better flavour and texture.

Want More Like This? Try:

• Mary Berry Celebration Chocolate Mousse Cake
• Mary Berry Malted Chocolate Cake
• Mary Berry Chocolate Cupcakes

Ingredients

For the Cakes:

• 115g salted butter, softened

• 115g granulated sugar

• 2 extra-large eggs

• 115g all-purpose flour

• 2 tsp baking powder

• ¼ tsp salt

For the Icing:

• 225g confectioners’ sugar, sifted

• 2–3 tbsp warm water

• Sweets or sprinkles, for decorating

Directions

1. Prep
   Preheat oven to 200°C (400°F). Line two 12-hole fairy cake tins with paper cases.

2. Make the Batter
   Place all cake ingredients in a mixing bowl. Beat for 2–3 minutes until smooth and creamy.

3. Bake
   Spoon batter evenly into cases. Bake for 15–20 minutes, or until golden and springy.
   Transfer to a wire rack to cool completely.

4. Ice and Decorate
   Mix icing sugar with warm water until thick, glossy, and spoonable.
   Spoon icing over cooled cakes and decorate immediately with sweets or sprinkles.
   Let icing set for 10–15 minutes.

Baking Notes

• Ensure cakes are fully cooled before icing to prevent melting.

• Gel food colouring creates vibrant pastels without thinning the icing.

• A cookie scoop helps get even portions for uniform fairy cakes.