The perfect fairy cake recipe
Jam Glaze with Sprinkles
8 tbsp apricot or seedless raspberry jam sprinkles such as silver balls or 'hundreds and thousands'
Heat the jam gently with a tablespoonful of water in a small saucepan or in the microwave. Brush on to the cakes and drizzle over your desired topping while the jam is still warm.
Coconut Cream Icing
75g / 2 3/4 oz cream cheese, softened 75g / 2 3/4 oz butter, softened 200g / 7 oz icing sugar, sifted 1/2 tspn vanilla extract 3 tbsp shredded coconut extra shredded coconut, toasted, to decorate (optional)
Whisk together the cream cheese, butter, icing sugar and vanilla until smooth. Fold in the shredded coconut. To make toasted coconut, spread a couple of tablespoonfuls on a baking sheet and toast in the oven at 190C/375F/Gas mark 5 for a few minutes until it turns a golden colour. Sprinkle over the iced cakes.
Maple Pecan Toffee Sauce
This is more of a sauce to be poured over the cakes and served as a pudding. For a generous dessert serve three larger cakes or five smaller ones in a shallow bowl with the warm sauce spooned over. For extra indulgence serve with a scoop of vanilla ice-cream.
50g / 1 3/4 oz butter 100g / 3 1/2 oz dark brown sugar 150g / 5 1/2 oz (125ml / 4 fl oz in volume measure) maple syrup 150ml / 5 fl oz double cream 50g / 1 3/4 oz pecans, chopped
Melt together the butter, sugar and syrup in a small saucepan over low heat, stirring until dissolved. Simmer for 5 minutes, then pour in the cream and stir until well blended. Remove from the heat and add the chopped pecans. Pour over the cakes while the sauce is still warm (see above).
2 tsp of instant coffee
1 tbsp very hot water
125g / 4 1/2 oz unsalted butter, softened
200g / 7 oz icing sugar, sifted
whole coffee beans, plain or chocolate covered, to decorate
Dissolve the instant coffee in the water and cool. Whisk together the butter and icing sugar until smooth, then whisk in the coffee. Ice the cakes and place a coffee bean on top.