Finger Food Friday – Cakey buns

I was going to post a terribly healthy and earnest, low sugar recipe for Finger Food Friday, but this is what we’ve been baking this week and so in the interests of full disclosure, this is what you are getting. I’m a firm believer in treating us once in a while and not making foods more attractive to my children by making them off limits. I do have some rules with cake, well one really, I don’t buy ready made cake. If we are eating it, then we have made it.

These are brilliant cakes to make with toddlers as they are so easy that they can be very hands on. Everything is just chucked in the bowl and beaten together and of course they can be very involved with the icing and sprinkles. These aren’t really suitable for small babies, but now that Nano is over a year I would let him have a little, especially without the icing. The use of margarine instead of butter means they can be made with no prior warning, as it can be used straight from the fridge. So, a great emergency rainy day activity, to be scoffed while watching Pixar films.

I am so in love with our particular choice of white icing and primary coloured sprinkles, they put me in mind of Pudsey, something I shall no doubt need to remember when Children in Need baking rears it’s head.

Cakey Buns 

100g caster sugar
100g margarine
100g self raising flour
2 eggs
1tsp baking powder


75-85g icing sugar
1 tbsp lemon juice (I mix with a little water, so it’s not too lemony, but you can use whatever combination you prefer, depending on your own taste)
food colouring (optional)

Preheat the oven to 200c/GM 6
Put all the cake ingredients into a mixing bowl and beat until pale and smooth
Spoon mixture in to 12 paper cases
Bake for 15mins or until a tester comes out clean
Remove from oven and place on a wire rack to cool

Mix icing sugar and lemon juice/water together and add food colouring if using.
Spoon a little icing on each cake, once cooled and add sprinkles

Don’t eat too many. 


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