The perfect fairy cake recipe

Jam Glaze with Sprinkles

Heat the jam gently with a tablespoonful of water in a small saucepan or in the microwave. Brush on to the cakes and drizzle over your desired topping while the jam is still warm.

Coconut Cream Icing

Whisk together the cream cheese, butter, icing sugar and vanilla until smooth. Fold in the shredded coconut. To make toasted coconut, spread a couple of tablespoonfuls on a baking sheet and toast in the oven at 190C/375F/Gas mark 5 for a few minutes until it turns a golden colour. Sprinkle over the iced cakes.

Maple Pecan Toffee Sauce

Melt together the butter, sugar and syrup in a small saucepan over low heat, stirring until dissolved. Simmer for 5 minutes, then pour in the cream and stir until well blended. Remove from the heat and add the chopped pecans. Pour over the cakes while the sauce is still warm (see above).

Coffee Buttercream Icing

2 tsp of instant coffee
1 tbsp very hot water
125g / 4 1/2 oz unsalted butter, softened
200g / 7 oz icing sugar, sifted
whole coffee beans, plain or chocolate covered, to decorate

Dissolve the instant coffee in the water and cool. Whisk together the butter and icing sugar until smooth, then whisk in the coffee. Ice the cakes and place a coffee bean on top.

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