Flat fairy cakes!

Hello,

If your using equal amounts of self-raising flour, butter and sugar like a classic sponge, it may be the method i.e. not getting enough air into the mixture when you cream the butter and sugar. Or loosing too much air when you add the flour.

If your using the all in one method, if there is a higher proportion of the flour, they are likely to be rounded.

Best wishes

Lindsey