It’s Friday and that means a break from walking and a cooking day for all the jubilee fun and frolics happening over the weekend. Looking for something super easy to make last night but still patriotic I came up with St. George’s flag iced fairy cakes. They would work equally well for the Euro 2012 or the Olympics. Try blueberries to convert them to union jacks or the Scottish saltire.
All that is involved is making a normal bunch of plain fairy cakes ( or you can put glacé cherries in them or make gem lemon flavoured if you prefer). Then simply ice them with glacé icing ( that’s just icing sugar and water) and make the red St. George’s flag shape out of glacé cherries chopped up. Super simple and a recipe the kids can help with.
Here’s what you will need:
St. George Flag Fairy Cakes
6oz caster sugar
6oz self raising flour
Put the oven on to 180 degrees C to heat up.
Beat the margarine in a bowl until soft.
Add in the sugar and beat together until pale and fluffy.
Beat the eggs in another bowl or mug. Gradually add in to the butter mixture stirring at each addition. (if you want to make cherries or lemon cakes add in a springing if chopped glacé cherries or juice of half a lemon at this point).
Add in the flour and fold in (stir in slow, gentle figure of eight). If you want really light delicious cakes you can substitute half the flour for ground almonds at this point.
Once all stirred in, share out between cake cases in a fairy cake tin and pop in the oven for approx 25 mins or until pale gold and springy to the touch. Avoid the temptation to open the oven too early to check as this will make the cakes sink.
Take the cakes out their tin and leave to cool on a cooling rack.
Mix icing sugar with hot water sufficient to make icing of a spreadable but not runny consistency.
When the cakes are cool, ice generously and then make red crosses on top using glacé cherries chopped into slithers.