The BIG Question: How well can you bake a Fairy Cake?

Bake, shoot and send it in!

We had so many requests for Catherine’s fairy cake recipe that she mentioned in her Cook For Me early this week so we nicely asked her to give us that goddamn recipe and here it is below! Genius!

We haven’t baked it yet ourselves, so we’re asking our talented readers to whip it up over the weekend and send us your pics. Catherine will judge a winner who will then be announced on Sous Style early next week, so get to it! How well can you bake?

Deadline is Monday 5pm EST—email me at

Happy Friday, everyone!

Pippa x


4oz unsalted butter
4oz caster sugar
4oz self-raising flour
2 medium eggs, beaten

Cream butter, sugar and flour together thoroughly, before mixing in eggs.

Heat the over to 190 degrees C/ 375 degrees F.

Spoon the batter into a cake pan (shallow cups, not a deeper muffin-type pan), lined with those little pleated paper cake cups (again the shallow sort, not the deeper ones you’d use for mini-muffins.)

This should make two trays of cakes, approx. 12 small cakes.

Bake for 15-20 minutes, or until golden brown.


A.  Lemon icing:
Drop in the juice of a fresh lemon into a bowl of powdered icing sugar until a paste is formed, spread onto the cakes once they are cooled.  This is nicer and much lighter than an American buttercream-type frosting.

B.  Butterfly cakes:
Using a small sharp knife, scoop out a shallow circle in the top of each cake, keeping in intact.  Fill the hollow with clotted cream, or jam, or lemon curd, and then put the top back on as a lid.  Decorate with icing sugar, sprinkled through a sieve.
For the butterfly version, cut the top “lid” in half and invert it, and place the two halves into the filling as “wings.”

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