Fairy Cake Mix - Makes 12 (227g)
Just add egg, milk & water. Suitable for vegetarians.
May Contain Cereals Containing Gluten Contains Wheat Ingredients Sponge Mix (62%),Icing Mix (33%),Sugar Strands (5%),Sponge Mix contains: Sugar, Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin), Palm Oil, Raising Agents (Sodium Bicarbonate, Potassium Carbonate, Potassium Phosphate, Monocalcium Phosphate), Rapeseed Oil, Cornflour, Wheat Flour, Emulsifier (Mono and Di-Glycerides of Fatty Acids), Dextrose, Flavouring,Icing Mix contains: Icing Sugar,Sugar Strands contain: Sugar, Colours (Anthocyanins, Beetroot Red, Paprika Extract, Curcumin), Glazing Agents (Beeswax, Coconut Oil), Glucose Syrup, Water. Prepare and Use Makes 12 Fairy Cakes. Cooking Guidelines Oven You will need a bun tin, one medium egg, semi-skimmed milk and water in addition to this mix. Preheat oven to 170°C/325°F/Gas Mark 3 (if using a fan assisted oven - refer to manufacturers instructions) Arrange the 12 bun cases in a bun tin. Empty the contents of the sponge mix sachet into a bowl. Add one medium egg and beat for 1 minute with an electric mixer or a wooden spoon until light and airy. Add 45ml (3 tablespoons) of semi-skimmed milk and mix for a further 1 minute. Divide the batter equally between the bun cases (approx 1 dessertspoonful each). Bake in the centre of the oven for 12-15 minutes until golden. Remove from the oven and transfer to a wire rack to cool. To Decorate When the fairy cakes are cool, place the contents of the icing mix sachet in a small mixing bowl and add approx. 2 teaspoons of warm water and mix to a thick paste. Add a further 1/2-1 teaspoon of warm water to make a smooth icing. Spoon the icing equally over the cakes (approx. 1 teaspoonful each), and sprinkle immediately with the sugar strands.