1. Preheat the oven to 180°C/Gas Mark 6.

2. Stand the fairy cake cases in the holes of the mini tart trays or on a large baking tray.

3. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.

4. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

5. Sieve the flour into the bowl then stir it into the mixture.

6. Add the milk and vanilla extract and combine well.

7. Divide the mixture between the prepared fairy cake cases.

8. Bake for 18-20 minutes, until the sponge springs back when touched.

9. Cool the cakes on a wire rack.

For the topping

1. Put the icing sugar into a bowl and add drops of lemon juice, a little at a time, stirring to make a stiff icing.

2. Spread the icing over the top of the cold fairy cakes.

3. Cut the glacé cherries in half and before the icing sets, press half a cherry into the icing on each cake.