Saturday 25 May 2019

Iced queen cakes, and fast granary rolls, by Mary Berry


Mary Berry's iced queen cakes. Photo by Georgia Glynn-Smith
Mary Berry's iced queen cakes. Photo by Georgia Glynn-Smith
Mary Berry's fast granary rolls. Photo by Georgia Glynn-Smith
Fast Cakes by Mary Berry. Published by Headline Home. Photo by Georgia Glynn-Smith.

Queen of cakes Mary Berry shares the secrets of beautiful bakes that don't take all day.

Iced queen cakes

When you ice the cakes, the icing should cover the top and touch the edge of the cases. If you want to have a variety of colours, divide the icing into separate bowls once it has been made and then colour each one as desired. Depending on the size of your cases, you will have between 18 and 24 cakes.

Making time: 10 minutes

Baking time: 15 minutes

Makes 18-24


100g (4oz) baking spread, from fridge

100g (4oz) caster sugar

100g (4oz) self-raising flour

2 large eggs

½ a level tsp baking powder

For the icing: 375g (13oz) icing sugar

Decorations, as liked


1. Preheat the oven to 200°C/fan 180°C/gas 6 and arrange 24 fairy-cake paper cases in 2 bun tins.

2. Place all the cake ingredients into a large mixing bowl and beat with an electric mixer until well blended and smooth.

3. Divide the mixture between the paper cases - leave about 1cm (ƒin) between the mixture and the top of the paper cases. It is important not over-fill the cases as you need a little of the rim of the paper case above the level of the cakes when they are baked so that it is easy to ice the top. Bake in the preheated oven for about 15 minutes, or until the cakes are well risen and golden brown.

4. Lift out and cool on a wire rack.

5. To make the icing, mix the icing sugar with 3-4 tablespoons of water to give a smooth coating consistency. Spoon over the cakes and decorate as liked.


Fast granary rolls

For lighter rolls, use half granary flour and half strong white flour.

Making time: 15 minutes

Baking time: 10-15 minutes

Makes 24


675g (1½lb) granary flour

1 x 7g packet fast-action yeast

1 tbsp sunflower oil

480ml (17 fl oz) hand-hot milk, or milk and water mixed

2 level tsp sea salt, or a little less of ordinary salt

1 large egg, beaten, to glaze


1. Grease 2 large baking sheets.

2. Put the plastic dough blade into the food processor then add the dry ingredients and the oil. Process for a few seconds to mix them well then add the liquid in a continuous stream through the feed-tube while the processor is on, to mix to a dough. Process for a further 2 minutes in order to knead the dough.

3. Turn out onto a floured surface. Halve the dough and roll each half into a sausage shape. Divide each one into 12 equal pieces by cutting with a sharp knife. Shape the pieces into rounds by hand and place them, well spaced, onto the baking sheets.

4. Cover the rolls with cling film and put the baking sheets into a warm place to prove for about 1 hour.

5. Preheat the oven to 220°C/fan 200°C/gas 7.

6. Once the rolls have doubled in size, glaze with the beaten egg and bake in the preheated oven for about 10-15 minutes, or until they have browned on top and sound hollow when the base is tapped.

7. Cool on a wire rack.

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