Cream butter and sugar until light and fluffy. Gradually beat in eggs, one at a time. Stir in vanilla. Sift in flour and baking powder, then fold in to combine. Pour into a 12-hole fairy cake tin and bake for 15 minutes or until a skewer inserted into the cake comes out clean. Let cool.
For the glace icing: Mix icing sugar with water. Spread over two cakes.
For the honey topping: Spread honey over one cake.
For the plain buttercream: Beat together butter, icing sugar and milk. Spread over 7 cakes. You will have leftover icing.
For the chocolate buttercream: Mix remaining buttercream with cocoa and spread over remaining cakes.
Decorate fairy cakes with various toppings of your choice. For example, raisin with honey; blueberries or strawberry with buttercream; coconut with chocolate buttercream etc.