Failsafe Chocolate Fairy Cakes – Handmade Mother’s Day 4



Failsafe Chocolate Fairy Cakes is a paid collaboration with Amazon to celebrate Handmade at Amazon and Mother’s Day. I am a huge fan of homemade and handmade gifts and as a maker myself always try to buy handmade when I can. This Mother’s Day Handmade at Amazon are celebrating the importance and power of handmade gifts and sent us a beautiful Jonny’s Sister ‘Mum’s Cakes’ Tin and Victoria Eggs Apron’s, which inspired Mini to get creative and bake a batch of our failsafe Chocolate fairy cakes and show me a mum who wouldn’t love a cake tin full of homemade cakes for Mother’s Day!

Failsafe Chocolate Fairy Cakes

With today’s multigenerational families Fathers have expectations on all sides to provide a great Mother’s Day for their wives and partners in addition to their own Mum’s.   I am a firm believer in the small things meaning so much on Mother’s Day, such as a card signed by your child and breakfast in bed.  I would much prefer something personal and handmade rather than an extravagant gesture.

I love that Amazon are making it easy to access more unique, personalised and handmade items, plus being Amazon, I can add these items to my wishlist making it easy for MadDad to make a choice that he knows will appeal.

I adore the cake tin that I was sent and all the cakes in it are mine – all mine! Even better Jonny’s Sister can personalise them too. I love that Amazon are bringing handmade to the masses and that we can make the decision to buy handmade. A choice we would make time and time again. I love that you can also get an insight into the makers too and both Jonny’s Sister and Victoria Eggs produce products made in Britain.

The aprons are so well made and have adjustable neck straps too meaning that the child’s ones fit my nearly 12 years old really well too.

Failsafe Chocolate Fairy Cakes

Ingredients for Chocolate Fairy Cakes or Butterfly Cakes

Failsafe Chocolate Fairy Cakes

Cakes:

  • 135g soft butter
  • 135g caster sugar
  • 2 Eggs
  • 105g self-raising flour
  • 30g cocoa powder
  • 1/2 teaspoon baking powder

For the Icing:

  • 30g  cocoa
  • 3 tablespoons milk
  • 65g soft butter
  • 175g icing sugar sifted
  • 1ts vanilla extract

I love making fairy cakes or butterfly cakes with children as they are super simple to make and really forgiving when it comes to icing.  This recipe is for 12 cakes.

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a muffin tin.

Cream together the butter and sugar until it changes colour (It gets much lighter).

Tip – Crack the egg into a cup rather than into the bowl in case any shell goes in.

Traditionally you would gradually beat in the eggs before folding in the dry mixture, but with this mixture, you can add it all in after creaming.

Sift the cocoa powder and add the other remaining cake ingredients to the bowl and mix until just combined.

Tip – Use an ice cream scoop for filling the cases, that way they are much easier for kids to fill the cake cases and also you can a measured amount meaning that they all cook evenly. 

Place spoonfuls of the mixture into the baking cases and bake for 15 – 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Cut each circle in half and set aside.

To make the butter icing, place the butter in a bowl and beat until soft. Sift and mix in the icing sugar and cocoa powder and then add enough milk make the icing fluffy and spreadable.

Tip: Place a towel around the top of the mixer to prevent the icing sugar flying everywhere. 

Sift and beat the cocoa powder into the icing and fill your piping bag. Pipe the icing into the hole in the cakes.

Tip: A piping bag with a BIG star nozzle makes piping super easy for children.

Place the two halves of cake on top to resemble butterfly wings. Dust the top of each cake lightly with the sieved icing sugar or decorate (we used wafer flowers).

 
Now, who wouldn’t be delighted to be given this on Mother’s Day?

I also have some fab ideas for Mother’s Day gifts that do not cost anything at all to go with these fairy cakes and beautiful cake tin.

5 from 1 vote
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Failsafe Chocolate Fairy Cakes

I love making fairy cakes or butterfly cakes with children as they are super simple to make and really forgiving when it comes to icing.  This recipe is for 12 cakes.
Course Cake
Prep Time 8 minutes
Cook Time 20 minutes
cooling time 15 minutes
Total Time 28 minutes
Servings 12
Author Jen Walshaw

Ingredients

For the cakes

  • 135 g soft butter
  • 135 g caster sugar
  • 2 Eggs
  • 105 g self-raising flour
  • 30 g cocoa powder
  • 1/2 teaspoon baking powder

Icing Ingredients

  • 30 cocoa
  • 3 tablespoons milk
  • 65 g soft butter
  • 175 g icing sugar sifted
  • 1 ts vanilla extract

Instructions

  1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a muffin tin.
  2. Cream together the butter and sugar until it changes colour (It gets much lighter).
  3. Tip – Crack the egg into a cup rather than into the bowl in case any shell goes in.
  4. Traditionally you would gradually beat in the eggs before folding in the dry mixture, but with this mixture, you can add it all in after creaming.
  5. Sift the cocoa powder and add the other remaining cake ingredients to the bowl and mix until just combined.
  6. Tip – Use an ice cream scoop for filling the cases, that way they are much easier for kids to fill the cake cases and also you can a measured amount meaning that they all cook evenly.
  7. Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.
  8. Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Cut each circle in half and set aside.
  9. To make the butter icing, place the butter in a bowl and beat until soft. Sift and mix in the icing sugar and cocoa powder and then add enough milk make the icing fluffy and spreadable.
  10. Tip: Place a towel around the top of the mixer to prevent the icing sugar flying everywhere.
  11. Sift and beat the cocoa powder into the icing and fill your piping bag. Pipe the icing into the hole in the cakes.
  12. Tip: A piping bag with a BIG star nozzle makes piping super easy for children.
  13. Place the two halves of cake on top to resemble butterfly wings. Dust the top of each cake lightly with the sieved icing sugar or decorate (we used wafer flowers).

COLLABORATIVE POST

Disclosure: Failsafe Chocolate Fairy Cakes is a paid collaboration with Amazon to celebrate Hand Made at Amazon and Mother’s Day  #ahandmademothersday #handmadeatamazon

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