Makes 12
Preparation time 35 minutes, plus cooling
Cooking time 18–20 minutes
50 g (2 oz) white ready-to-roll icing
Orange Butter Icing (see page 140)
25 g (1 oz) desiccated coconut
Fairy cakes
150 g (5 oz) unsalted butter, softened
150 g (5 oz) caster sugar
175 g (6 oz) self-raising flour
3 eggs
1 teaspoon vanilla extract
Line a 12-section bun tray with paper cake cases. Beat all the cake ingredients together until light and creamy. Divide the mixture evenly among the cake cases. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
Knead the white ready-to-roll icing on a surface lightly dusted with icing sugar until slightly softened. Roll out thickly and cut out star shapes using a small star-shaped biscuit cutter. Transfer to a baking sheet lined with nonstick baking paper and leave to harden while decorating the cakes.
Spread the icing roughly over the cakes and scatter with coconut. Gently press 2 stars into the top of each cake and leave to set.
For chocolate Christmas stars, make the fairy cakes as above, substituting 15 g (½ oz) cocoa powder for 15 g (½ oz) of the flour. Replace the orange butter icing with chocolate butter icing, made by beating together 75 g (3 oz) softened unsalted butter, 125 g (4 oz) icing sugar and 1 tablespoon cocoa powder dissolved in 1 tablespoon boiling water until smooth. Bake and decorate as above.