I got really excited when I saw the finished product of these little cakes and it has taken me 2 days to work out why… seriously, I only just worked it out and then jumped on here straight away to write about it before I forgot. I tend to do that a lot; walk into a room and can’t remember why… anyway, back to the story.

These little cakes remind me of fairy cakes. The ones with the top cut out of them, filled with cream and then the top put back on to look like little wings. A little bit of research tells me that these are also commonly known as butterfly cakes, just like these gorgeous ones from Not Quite Nigella.

Just like any girl,  I loved fairies when I was little. I even had a fairy party complete with fairy costumes, toadstool seats and fairy bread. These little cakes, even though they aren’t quite the same as fairy cakes, would have fit right in at my fairy party. They are also so adorable that they would be perfect for any tea party.

Cream Cakes

3 eggs

scant 1/2 cup sugar

1 tablespoon boiling water

1 scant cup sifted plain flour

1 level dessertspoon baking powder

1 dessertspoon butter, melted

whipped cream and icing sugar for decorations

a little vanilla essence

Beat eggs for 2 minutes, add  sugar and continue beating until whitened and light. Slowly add boiling water and melted butter then sift in flour and baking powder. Mix lightly. 1/2 fill greased patty tin, bake in quick oven (200 degrees C) for 10 minutes.

When cold, remove centre with knife, fill with whipped cream that has been sweetened with a little icing sugar and flavoured with a little vanilla. Place the pastry cap back on and sprinkle with icing sugar. Serve same day.