fairy cakes

[GuessWho04]

Hello

Looking for a tip

How do you get fairycakes looking well risen, mine always turn out flat n looking pathetic.

Tia

I am gonna keep eye on your thread i have exactly the same problem so try to hide the pathetic look with lots of decoration but they do look as flat as a pancake!

Glad 'tis not only me. Lets hope a wise mumsmetter comes along soon with the answer....

Do you open the oven door when they are cooking? That can affect the rise.

Keep the batter light , when you fold in flour etc do so gently. A tsp of baking powder added if sr flour is old. preheat oven , put them in and leave door closed.

No don't open door. Do you use muffins trays or normal uptake ones?

Cream the butter/margarine for ages. Expect it to go really pale. I usually have a cd on when I bake so I do it for at least one whole song!

Neither do I the cakes taste OK just the shape is pityful :(

What recipe are you using?

I use 6oz of plain flour,sugar,butter tbsp baking powder, tsp vanilla essence tbsp milk, and 3 eggs. Don't open door at all thru baking and they resemble pretty much a pancake. Its not good.

I use a simple cupcake receipe, can't remember weights. However would it help if you use a muffin tin instead?

Sorry have realised I posted that twice. Doh!

Try using self raising with an extra tsp of baking powder. Also check your baking powder is within its use by date as this can affect the rise.

No real tips but -
I use Stork margarine (it tastes cakey

Must be soft.
4oz Stork
4oz caster sugar (worth the extra money for caster)
4oz self raising flour sifted
2 eggs (medium/large whatever I have)
splash of vanilla extract.

Mix all-in-one with electric mixer. I do 2 minutes.
12 cases (muffin/cupcake cases) in deep tins.

180c in my oven.
About 12 minutes till the smell like cake (not scentific I know )
Need to be light golden, not overdone.
I never use baking powder, it leaves a taste.

If they go peaky, usually the oven is too hot.
If you open the door, or take them out too soon, they'll sink.

I find that the hotter the oven the more they dome up in the middle. The right temperature might depend on your oven and what tray you are using, but in my oven 170 gives flattish tops and 190 very pointy ones.

This article is quite interesting, they have experimented with different variables:

www.guardian.co.uk/lifeandstyle/wordofmouth/2010/jul/08/perfect-fairy-cakes