Snow-capped fairy cakes

• butter↗175g g
• golden caster sugar↗175g g
• eggs↗3
• self-raising flour↗200g g
• orange zest↗finely grated zest 1

  finely grated

• vanilla extract↗1 tsp tsp
• milk↗4 tbsp tbsp
• egg white1
• orange juice↗4 tbsp tbsp
• icing sugar↗175g g
• fruit jellies and silver balls↗

  to decorate

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.

2. 2

   Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.

3. 3

   To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.

4. 4

   Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.