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.

MAKES 18-24 MAKING TIME: 10 MINS BAKING TIME: 15 MINS 100g baking spread, from fridge 100g caster sugar 100g self-raising flour 2 large eggs ½tsp baking powder FOR THE TOPPING 375g icing sugar Decorations of your liking

1 Preheat the oven to 200ºC/fan 180ºC/gas 6, and arrange 24 fairy cake paper cases in two 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 between the mixture and the top of the cases. It is important to not overfill the cases, as you need a little of the rim above the level of the sponge when they are baked so that it is easy to ice the top. Bake in the preheated oven for about 15 mins, 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 3-4tbsp of water to give a smooth coating consistency. Spoon over the cakes, and decorate however you prefer.