Little Bakin’ Sister

My little sister Niamh made these iced buns at the weekend. She’s 10 so I was quite impressed with her mad skills. The only thing she didn’t do was put them in/take them out of the oven (probably a wise call). She made the icing and iced them herself too. Dead proud!

She used a Rachel Allen recipe that I’ve copied below. Her icing was just icing sugar, water and copious amounts of food colouring… (There are a load of towels in the pictures because she kept spilling icing everywhere, and I ate one of the buns before she’d finished icing!)

Rachel Allen’s Fairy Cakes


  • 125g (4.5oz) butter, softened
  • 125g (4.5oz) caster sugar
  • 1tsp vanilla extract
  • 2 eggs
  • 150g (5oz) plain flour
  • ¼tsp baking powder


  1. Preheat the oven to 190°C. Line a 12-hole fairy cake tin, or a 24-hole tin for mini cakes, with 12 (or 24) paper cases.
  2. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and vanilla extract and beat until the mixture is light and fluffy.
  3. Add the eggs, one at a time, beating continuously, then sift in the flour and baking powder.
  4. Divide the mixture evenly between the paper cases using two teaspoons for mini cakes or two dessertspoons for larger ones. Cook in the oven for 8-12 mins, or until golden and springy to the touch. (The mini cakes may take just 5 mins.) Transfer the cakes to a wire rack to cool.
  5. When cooled the cakes can be iced!


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