Friday, April 29, 2011

Celebration of the Fairies

Spoutwood Farm Center
4255 Pierceville Rd.
Glen Rock, PA 17327



Today is the beginning of the Fairie Festival in Glen Rock, Pennsylvania; a celebration dating back to ancient times of May Day, or Beltane. It is the rejoicing of the season of Spring, the impending Summer, and of the abundance that is promised to come. Of all cultures who acknowledged this holiday, the Celts of the British Isles are most known for this celebration, and the dancing round the May Pole.

I have attended this celebration for many years, but since moving to Utah, can only enjoy the joyous memories of my time there. If you happen to be in the area, or in one of the surrounding areas such as York or Lancaster PA; don’t miss out on this festival. Costumes and/or wings are not a requirement, but are encouraged....sadly, my celebration outfit sits in storage.

...and here is a recipe fit for a fairy...fairy cakes.

Fairy Cakes
Fairy cakes, as they’re referred to in the United Kingdom, are smaller versions of what Americans call cupcakes. While they are mostly served to children, they can be enjoyed at tea shops, or as part of the daily “tea time” faire. The name, Fairy Cake, refers to the look of the little cake; the top carefully scooped off, cut in half, and placed on top of the icing to simulate the wings of a fairy. The icing itself is typically butter cream which will stay fluffy, and not dry out and harden; food coloring can be added to different batches. Small edible decorations, or sprinkled colored sugar, may or may not adorn the little cakes.

Basic Cupcake Recipe


½ cup unsalted butter, softened
½ cup sugar
2 large eggs
1 tsp vanilla extract
1/3 cup milk
1 cup self rising flour

Preheat oven to 375F. Line 2 – 12 cup mini muffin pans with mini baking cups.

In a large bowl, cream together the butter and sugar. Add one egg at a time and beat until well incorporated; add vanilla extract and slowly add milk till smooth.

Gradually mix in flour into bowl; scrape sides to incorporate all ingredients well.

Fill each baking cup ¾ full; bake for 15-20 minutes, or until golden brown. Let cool before frosting.

Makes 24 mini cupcakes.

Buttercream Frosting
This white frosting can be divided into batches and made into different colors using food coloring.

1 cup unsalted butter, softened
3 cups confectioners’ sugar
½ tsp salt
1 Tbsp vanilla extract
4 Tbsp heavy whipping cream

In a large bowl, medium speed, beat butter till smooth. Add in confectioner’s sugar; reduce speed to low and incorporate well into butter.
Increase speed back to medium, add in salt, vanilla extract and cream; beat for 3 minutes.

If frosting needs a stiffer consistency, gradually add more confectioners’ sugar; if it needs to be thinner, add a tablespoon of heavy cream till desired consistency is achieved.

Makes 2 ½ cups.

To Make the Fairy Cakes
Using a tablespoon, carefully carve out top center of each cupcake; cut in half and set aside.

Fill scooped out center with frosting and finish off entire top of cupcake with frosting. Place cake halves on top, standing upward, and “brush” some frosting upwards from the bottom of the halves. This will give the appearance of “feathered” wings.

Colored sugar or edible decorations can be placed on the frosting.

Mary Cokenour

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