Fairy Cakes with Honeyed Buttercream

Cooking time
Serves12 people
Fairy Cakes with Honeyed Buttercream

Simple vanilla fairy cakes piled high with honey-enriched buttercream. In the summer, decorate them with edible flowers. A gorgeous afternoon tea treat.


  • For the cakes:
  • 125g butter, room temperature
  • 125g caster sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 125g self raising flour
  • For the honeyed buttercream:
  • 150g butter, room temperature
  • 250g icing sugar
  • 2 tbsp honey
  • Edible flowers, to decorate

Prep: 20 mins + cooling | Cook: 15-20 mins

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1. Preheat your oven to 180°C/Fan 160 °C/Gas 4. Line a 12-hole cake tin or 24-hole mini cake tin with paper cake cases, or lightly grease with butter and dust with a little flour.
2. Cream 125g butter and 125g sugar together till they’re combined, pale and fluffy. Beat the eggs in a separate bowl with the vanilla extract. Add them to the butter a little at a time, beating well between each addition.
3. Sift the flour into the bowl and add a pinch of salt. Beat together to combine. Drop small spoonfuls of the cake batter into each cake case till it’s all used up. Bake for 15-20 mins till the cakes are risen and golden. Lift the cakes out of the tin and leave them to cool on a wire rack for at least 30 mins.
4. Meanwhile, make the buttercream: pop 150g soft butter in a mixing bowl and beat till creamy. Add half the icing sugar and beat it in, then add the remaining icing sugar with the honey and beat till smooth. If it seems a little dry, you can add a small splash of milk and beat that in.
5. When the cakes are cool, pipe or spoon a generous amount of icing onto each cake. Top with edible flowers just before serving, if using.
6. Eat Me, Keep Me
These cakes will keep in an airtight tub for up to 3 days, but don't decorate them with edible flowers until you're ready to serve.
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