Mary Berry Fairy Cakes Recipe

Mary Berry Fairy Cakes are a true British baking classic. Small, light, and gently sweet, these cakes are known for their soft sponge and simple icing. Inspired by the timeless baking style of Mary Berry, fairy cakes focus on balance rather than richness. They are perfect for children’s parties, afternoon tea, school events, or anytime you want a bake that feels nostalgic and familiar. The cooking time is short, the method is straightforward, and the results are consistently reliable.

What Are Mary Berry Fairy Cakes?

Mary Berry Fairy Cakes are small sponge cakes traditionally baked in shallow cases rather than deep muffin cases. They are lighter and smaller than cupcakes and usually topped with simple glacé icing or buttercream, sometimes finished with sprinkles or cherries.

Why This Recipe Is Worth Trying

• Light sponge texture – Soft and airy without being heavy.
• Quick to bake – Ideal for last-minute treats.
• Child-friendly size – Smaller than cupcakes and easy to handle.
• Simple decoration – No complicated piping required.
• Classic British bake – Familiar and well loved.

Essential Ingredients to Make Mary Berry Fairy Cakes

• Unsalted butter (softened) – 100 g
• Caster sugar – 100 g
• Eggs – 2 large
• Self-raising flour – 100 g
• Milk – 1–2 tablespoons
• Vanilla extract – ½ teaspoon

For the Icing

• Icing sugar – 150 g
• Water or lemon juice – 2–3 tablespoons
• Food colouring or sprinkles (optional)

Handy Kitchen Tools for Best Results

• Fairy cake or shallow bun tray – Helps achieve the traditional size.
• Paper fairy cake cases – Smaller than cupcake cases.
• Mixing bowl – For smooth, even batter.
• Electric hand mixer – Makes creaming quick and consistent.
• Cooling rack – Prevents moisture underneath the cakes.

Step-by-Step Guide to Making Mary Berry Fairy Cakes

• Prepare the oven – Preheat to 180°C (160°C fan) and line the tray with fairy cake cases.
• Cream butter and sugar – Beat until pale and fluffy to build a light sponge.
• Add eggs gradually – Mix one at a time to prevent curdling.
• Add vanilla – Stir in gently for even flavour.
• Fold in flour – Add flour carefully, mixing lightly.
• Adjust consistency – Add milk to achieve a soft dropping batter.
• Fill the cases – Spoon batter into cases, filling halfway only.
• Bake briefly – Bake for 12–15 minutes until lightly golden and springy.
• Cool completely – Transfer to a rack before icing.

What I Got Wrong (And How I Fixed It)

• Overfilling cases – Caused spreading, fixed by filling halfway.
• Overbaking – Made cakes dry, corrected by checking early.
• Icing too soon – Melted topping, solved by cooling fully.

Healthier Version of Mary Berry Fairy Cakes

• Reduced sugar – Use 80 g caster sugar without affecting rise.
• Lighter topping – Use a thin water icing instead of buttercream.
• Smaller portions – Stick to shallow cases for controlled size.

Ingredient Substitutions for Mary Berry Fairy Cakes

• Butter alternative – Use baking margarine at 100 g.
• Milk swap – Plant-based milk works in equal amount.
• Flavour change – Replace vanilla with a few drops of lemon extract.

Pairing Ideas: What to Serve With Mary Berry Fairy Cakes

• Traditional tea – Black tea complements the light sponge.
• Children’s parties – Serve with fruit juice or milk.
• Simple dessert plate – Pair with fresh strawberries.
• Afternoon spread – Mix with scones and shortbread.

Expert Tips to Make Perfect Mary Berry Fairy Cakes

• Room-temperature butter – Blends more easily and traps air.
• Gentle mixing – Keeps the sponge light.
• Use shallow cases – Gives the classic fairy cake look.
• Watch baking time closely – Small cakes bake quickly.
• Cool fully before icing – Prevents runny topping.
• Keep decorations simple – Let the sponge shine.

Creative Ways to Customize Mary Berry Fairy Cakes

• Colourful icing – Add food colouring for parties.
• Jam centre – Spoon a little jam into the middle before baking.
• Chocolate version – Replace 15 g flour with cocoa powder.
• Classic cherry – Finish with a glacé cherry on top.

Storing Mary Berry Fairy Cakes the Right Way

• Room temperature – Store in an airtight tin for up to 2 days.
• Refrigeration – Keep iced cakes chilled for up to 3 days.
• Avoid freezing iced cakes – Texture changes once thawed.

How to Reheat Mary Berry Fairy Cakes (If Needed)

Fairy cakes are best served at room temperature. If needed, warm uniced cakes briefly for 5–10 seconds in the microwave.

Nutritional Breakdown (Per Serving)

• Calories: ~170 kcal
• Carbohydrates: ~25 g
• Fat: ~7 g
• Protein: ~3 g
• Sugar: ~18 g

Other Popular Mary Berry Recipes

• Mary Berry Cinder Toffee Ice Cream
• Mary Berry Cheese and Onion Pie
• Mary Berry Tea Bread
• Mary Berry Orange Cake
• Mary Berry Lemon Tartlets
• Mary Berry Rhubarb Cake
• Mary Berry Victoria Sponge with Butter Icing

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FAQs

Why did my fairy cakes come out flat instead of light?

Fairy cakes can turn flat if the butter and sugar are not creamed enough or the batter is overmixed after adding the flour. Creaming until pale and mixing gently helps trap air for a light sponge.

How full should I fill fairy cake cases?

Fairy cake cases should only be filled halfway. Overfilling causes them to spread and lose their classic small, domed shape.

Can I use cupcake cases instead of fairy cake cases?

You can, but the cakes will be larger and closer to cupcakes. For traditional fairy cakes, shallow fairy cake cases give the correct size and texture.

How do I know when fairy cakes are baked properly?

Fairy cakes are ready when they are lightly golden, spring back when touched gently, and a skewer inserted into the centre comes out clean.

Wrapping It Up

Mary Berry Fairy Cakes are a reminder that simple baking often brings the most joy. With their light sponge, gentle sweetness, and classic look, they suit any occasion without feeling overdone. If you want a reliable, traditional bake that never goes out of style, these fairy cakes are a perfect choice.

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