Spider fairy cakes

These orange-scented fairy cakes will be a real hit with all the family. You can get the kids involved with decorating them too.

DURATION 0:05:19

Tags: snack, fairy cake, Waitrose, sweet, autumn, Cake, dessert, Waitrose recipe, cakes, halloween,

Recipe - Makes: 12


115g unsalted butter, cut into small cubes

115g golden caster sugar

1 orange, zest

2 eggs, separated

5 tbsp whole milk

140g plain flour

1 tsp baking powder


To decorate:

250g fondant icing

writing icing

liquorice allsorts


1. Preheat the oven to 170˚C, gas mark 3. Line a 12-hole cupcake tin with paper fairy cake cases. Using electric beaters, beat together the butter and sugar until light and fluffy. Beat in the orange zest and egg yolks, then mix in the milk until you have a smooth mixture.

2. Sift in the flour, a pinch of salt and the baking powder; fold in until combined. In a separate, clean bowl, beat the egg whites until stiff, then fold into the batter. Divide the mixture between the paper cases and bake for 20–25 minutes. Leave to cool in the tin set on a wire rack.

3. Roll out the fondant icing to the thickness of a £1 coin. Stamp out 7cm circles using 
a biscuit cutter and lay on top of the fairy cakes. Decorate with spiders, ghosts, pumpkins or scary faces, using the writing icing and liquorice allsorts.

Nutritional Info

Typical values per serving:

Energy 1083.656kJ
Fat 9.6g
Saturated Fat 5.8g
Carbohydrate 40.1g
Sugars 30.3g
Salt 0.2g

Nutritional value per cake

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