110g/4oz butter or margarine, at room temperature, soft

          110g/4oz icing sugar

          2 free-range eggs, lightly beaten

          1 teaspoon vanilla extract

          110g/4oz self-raising flour

          1-2 tablespoons milk

For the icing


          300g/10 ½ oz icing sugar

          2-3 tablespoons water

          2-3 drops of food coloring

          Hundreds and thousands, or other cake decorations

Preparation method


      Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.

      The butter and sugar in a bowl until pale. Beat in the eggs a little at a time, and stir in the vanilla extract.

      Fold in the flour with a large metal spoon. Add a little milk until the mixture is a soft consistency and spoon drop the mixture into paper cases until they are half full.

      Bake in oven for 80-10 minutes or until golden brown on top and a skewer inserted into the cake comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

      For the icing, sift the icing sugar into a large bowl and mix in enough water to create a smooth mixture. Stir in food coloring.

      To distribute the ice fairy cake, drizzle the icing on the cake, with decorations and set aside until the glaze hardens set.