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• 500g white fondant icing • Edible glue • Round cutters: 4.8 cm, 5.8 cm and 8.8 cm • Small butterfly cutter • 1cm lilac ribbon • 1 os 2 10” baking tins • Non stick mat • Non stick rolling pin • A piece of stiff card


To Make the Sponge: 1. Cream 170g of the butter with the caster sugar, then beat in the eggs one at a time. Sift in the flour and fold into the mixture. Stir in 1t vanilla extract, add 2T milk and mix gently. 2. Divide the mixture into two bowls. Add a tiny bit of the purple food colouring to one, and a little pink to the other. Mix gently. 3. Bake each sponge mixture in a 9” tin for about 15 minutes in an oven preheated to 180C/ gas mark 4. 4. Remove when the sponges are springy to the touch and a skewer inserted into the middle comes out clean. Turn out onto a rack to cool. You should have fairly thin layers of


sponge, ideal for mini cakes.


To Make the Icing: 1. Beat the remaining 75g of butter with the icing sugar until light and fluffy. 2. Add 1t vanilla extract and 3T milk and beat again.


To Cover the Cakes: 1. Use the round cutters to cut out 3 rounds of cake in the largest size and


9 in the smaller two sizes. 2. Starting with the largest rounds, spread the butter icing thickly on one of the rounds. Place the next round on top, spread with butter icing and top with the third round to create a three layered mini cake. Repeat this with the other rounds to create 3 medium mini cakes and 3 small mini cakes. 3. Now spread the butter icing around the outsides and tops of


Spring 2011 | ukhandmade | 23


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