Fairy Cakes

[flobadob]

Does anyone have a technique so that fairy cakes rise in the middle and get a slight crack at the peak. When I make them they just get a slight dome, but I would prefer the former.

I use 6oz margarine, 6oz caster sugar, 6oz self raising flour, 3 eggs and some vanilla extract. I beat the sugar and marg till creamed. Then I add the vanilla. Then I add one egg at a time along with a spoon of floor. Lastly I fold in the remaining flour. I am using a fan oven at 180 degrees Celsius. This makes 12-14 cakes. But as I say I don't get the peak effect.

What am I doing wrong? Should I add something to the mixture like milk or salt? Should I be resting the mixture before baking? Am I using the correct temperature? Any tips appreciated thank you.

[pastafreak]

As far as I know,that domed,cracked effect is due to too much mixture in the tin. So try filling your pan with a bit more batter.

[Retrochic]

The cracked top is due to a stiffer (dryer) mix. I would use 8 oz of SR flour not 6oz. The batter should stay upside down on your spoon until you give a slight shake then it will drop (dropping consistency)

[janbee]

A friend of mine bakes WONDERFUL little cakes, cup cakes, fairy cakes etc and she always adds a small piece of a fresh strawberry(a 1/4) into the cakes after she puts them in the tin and before they go into the oven. It makes the cakes really moist and doesn't taint the taste of the cake.
Anyway, I know it's nothing to do with your question,: I'm just being boring !! Any left over cakes, send them to me Flob xx

[whiskeryron]

// Then I add one egg at a time along with a spoon of floor.//

There lies your problem.

[scorpiojo]

:)

[237SJ]

//then I add one egg at a time along with a spoon of flour//
//there lies your problem//

Adding a spoon of flour when putting eggs with the mixture is standard procedure to prevent them from curdling.

[EcclesCake]

Read it again 237 ;-)

[237SJ]

Oh yeah! Just read it again - I`ve been working all night and I tend to type garbage as well as talk garbage at such times :-)

[LyndaB]

Why do you want a peaked cracked finish? Mine often turn out like that when I want a lovely rounded top. Just goes to show you can't please everyone lol!

[pastafreak]

^^^I wondered that also,as I've never known a cracked top to be desirable.

[sherrardk]

The slight dome is excellent for using as the wings on a butterfly cake.

[BlackadderV]

What sherrardk describes is what my mother baked, but she just called them fairy cakes, because fairies have wings as well.

[flobadob]

Thanks for the responses, perhaps next time I'll add a little extra wall, sorry floor, sorry flour.