DISH RESEARCH · Dessert
Fairy cakes
Odlums’ selected fairy cakes beat flour, golden caster sugar, butter, eggs and cold water into one smooth batter, bake in paper cases and cool before optional icing and sprinkles.
About Fairy cakes
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Odlums’ selected fairy cakes are small golden buns baked in paper cases. The batter combines self-raising flour, golden caster sugar, the selected butter, two eggs and cold water in one bowl.
Paper bun cases are placed in the tins before mixing. Flour, sugar, butter, eggs and water are beaten together until the mixture is smooth.
Heaped teaspoons of batter are divided among the cases. The buns bake on the top shelf until their tops are golden brown.
The little cakes cool on a wire tray before decoration. This selected finish offers glacé icing and colourful hundreds and thousands over the cooled buns.
Odlums presents the same recipe under the names queen cakes, fairy cakes and buns. The individual paper cases and decorated golden tops make this a small-cake version of its simple all-in-one batter.
Ingredients in Fairy cakes
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Country connections are still being added.
Cuisines & regions
Cuisine and regional connections are still being added.
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.