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Fairy cakes are not, as their name might imply, themed cakes designed and decorated to the liking of fantasy and sci-fi fans. They are, simply stated, smaller versions of cupcakes. They're widely popular in the UK, and tend not to pile on the icing in the same way that American bakers do with cupcakes. Mich Turner, a British baker and champion of the fairy cake, describes American cupcakes as having "the wrong icing: great wodges of lurid buttercream, rather than the traditional non-fat glace stuff." Conversely, fairy cakes use a lighter glace icing. They also are traditionally made with a lighter sponge cake as opposed to the thicker butter cakes used in cupcakes.
Alternatively, a fairy cake is a type of cupcake with its top cut off and replaced in two pieces, like wings. These are also called butterfly cupcakes.
History
The history of the fairy cake is akin to the history of the cupcake, which first shows up in literature at the end of the 1700s, in "American Cookery," described as "a cake to be baked in small cups." Muffin tins weren't always an available product, so bakers instead baked cupcakes in ramekins or individual pottery cups.
Before the cupcake revolution at the beginning of the century (arguably brought on by Carrie Bradshaw and Magnolia Bakery), the Americans and the British both waxed poetic about their nostalgic longing for the desserts, which were both staples at children's birthday parties. Cupcakes have since become a food for adults as well, especially in America. Nigella Lawson brought the trend to the UK after including a lighter fairy cake recipe in "How To Be A Domestic Goddess."
Etymology
Of course, the petite fairy cakes are named as such because of their size -- small enough to be served to the tiny mythical creatures. The word "fairy" (or "fairie") appeared around 1300, referring to "enchantment" and "magic." We certainly agree that fairy cakes and cupcakes are both enchanting and magical.
Fairy Cakes are the British term for what Americans call cupcakes. A common variant on fairy cakes is butterfly cakes, where the top of the cake is cut out and shaped to look like butterfly wings.
A cake in a mug is a variant that gained popularity on many internet cooking forums and mailing lists. The technique uses a mug as its cooking vessel and can be done in a microwave oven. The recipe often takes fewer than five minutes to prepare.
A cake in a jar is another way of making cupcakes. The baker uses a glass jar instead of muffin tins or cupcake liners.
A butterfly cake is a variant of cupcake,also called fairy cake for its fairy-like "wings".They can be made from any flavor of cake. The top of the fairy cake is cut off or carved out with a spoon, and cut in half. Then, butter cream, whipped cream or other sweet filling (e.g. jam) is spread into the hole. Finally, the two cut halves are stuck into the butter cream to resemble butterfly wings. The wings of the cake are often decorated using icing to form various patterns.
Elaborately frosted cupcakes may be made for special occasions such as baby showers, graduations, or holidays.
A cake ball is an individual portion of cake, round like a chocolate truffle, that is coated in chocolate.These are typically formed from crumbled cake mixed with frosting, rather than being baked as a sphere.
A gourmet cupcake is a somewhat recent variant of cupcake. Gourmet cupcakes are large and filled cupcakes, based around a variety of flavor themes, such as Tiramisu or Cappuccino. In recent years there has been an upcropping of stores that sell only gourmet cupcakes in metropolitan areas.
As an alternative to a plate of individual cakes, some bakers place standard cupcakes into a pattern and frost them to create a large design, such as a basket of flowers or a turtle.
Ingredients
125 grams butter
3/4 cup caster sugar
1 tsp vanilla or lemon extract
2 eggs
2 cups self-raising flour
1/2 cup milk
If you want to make the fairy cakes into butterfly cakes:
1/2 cup jam
1/2 cup cream, whipped
icing sugar to dust with
Procedure
A butterfly cake
Beat the butter, sugar and vanilla or lemon extract until creamy.
Beat in the eggs one at a time.
Fold in the sifted flour alternately with the milk.
Three-quarters fill 18 well-greased paper patty cases or well-greased muffin tins.
Bake at 180°C for 12-15 minutes until well risen and golden. Cool on a cake rack.
If you want to make the fairy cakes into butterfly cakes:
Cut out a small circle in the top of each cake (using a small knife) and cut each circle in half.
Spoon a little jam in the centre hollow and top with whipped cream.
Arrange the "wings" into the cream.
Dust with icing sugar before serving.
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Fairy Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
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