The small one started school last September… It seems like only yesterday that I was backing slowly out of the classroom whilst waving frantically and blowing kisses, trying to hold back the tears, whilst the small one settled himself down beside his little friends.
I wondered all the way home what was going through his little head, hoping that I had taught him enough to prepare him for his journey ahead.
Now here I am coming to the end of his 1st year, we’ve both learned so much over the past ten months and so much more yet to come. Like all Irish schools, fundraising is a neccessity and the small ones school is no different.
It can be hard sometimes to find the time to participate in fundraising events but one thing I can always find time for is baking… I’m thinking can’t go wrong with Cherry & almond muffins and vanilla and strawberry fairy cakes.
Vanilla & Strawberry Fairy cakes
Makes 12 • Baking time: 15-20 minutes • Adapted from All About Home Economics, Deirdre Madden
100g castor sugar
150g plain flour
1/2 teaspoon baking powder
1 tablespoon milk
200g icing sugar
1 teaspoon strawberry essence
1 teaspoon vanilla essence
Red food colouring
1. Preheat oven to 200c/Gas6/180c(fan).
2. Cream together the butter and sugar until white and fluffy, add in the milk.
3. Beat in the eggs slowly.
4. Fold in the sieved flour and baking powder.
5. Divide evenly into prepared bun cases and bake for 15-20 minutes.
6. Allow to cool for a few minutes in the tray then turn out onto a wire tray.
For the butter icing
1. Cream the butter and sugar until really fluffy.
2. Divide mixture into two bowls, mix vanilla essence into one bowl and strawberry essence into the other and add a drop of red food colouring to this also.
3. Swirl icing over the fairy cakes and decorate with edible flowers and sprinkles.