Recipes...
Little tummies need yummy food to keep them going, so why not try some of our delicious recipes!
We also realise how important a healthy balanced diet is, so use the chart to the right to see what's in our recipes.
We also realise how important a healthy balanced diet is, so use the chart to the right to see what's in our recipes.
Fairy Cakes
Ingredients
Cake:
2 large eggs
125g caster sugar
125g soft margarine
125g self-raising flour
1 tsp vanilla essence
Icing:
140g unsalted butter, softened
280g icing sugar
1-2 tbsp milk
Pink and green food colouring
Sugar flowers
2 large eggs
125g caster sugar
125g soft margarine
125g self-raising flour
1 tsp vanilla essence
Icing:
140g unsalted butter, softened
280g icing sugar
1-2 tbsp milk
Pink and green food colouring
Sugar flowers
Preparation Time:
30 mins
Cooking Time:
20 mins
Cake:
1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Line a bun or cupcake tin with paper cake cases.
3. Break the eggs into a large bowl, then add the rest of the cake ingredients, sieving the flour in last.
4. Beat the mixture (it's easiest with an electric mixer) until smooth and lighter in colour.
5. Fill each paper cake case with the cake mixture.
6. Cook for 18-20 minutes. You can tell they are done when they have risen up, are golden in colour, and spring back into shape when lightly pressed. Turn onto a wire rack to cook.
Icing:
1. Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
2. Add the remaining icing sugar with one tablespoon of the milk, then beat until creamy.
3. Divide the icing into 3 different bowls. Add a small amount of pink food colouring to one, green to another and leave the other one buttery yellow. Mix it in well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.
4. Spread the different colour icing on top of so you have an equal number of each colour.
5. Pop some sugar flowers on top of each of each cake.
1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Line a bun or cupcake tin with paper cake cases.
3. Break the eggs into a large bowl, then add the rest of the cake ingredients, sieving the flour in last.
4. Beat the mixture (it's easiest with an electric mixer) until smooth and lighter in colour.
5. Fill each paper cake case with the cake mixture.
6. Cook for 18-20 minutes. You can tell they are done when they have risen up, are golden in colour, and spring back into shape when lightly pressed. Turn onto a wire rack to cook.
Icing:
1. Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
2. Add the remaining icing sugar with one tablespoon of the milk, then beat until creamy.
3. Divide the icing into 3 different bowls. Add a small amount of pink food colouring to one, green to another and leave the other one buttery yellow. Mix it in well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.
4. Spread the different colour icing on top of so you have an equal number of each colour.
5. Pop some sugar flowers on top of each of each cake.
