Ingredients
113g of butter
113g of caster sugar
2 eggs
113g of self raising flour
1 teaspoon of baking powder
1 teaspoon of vanilla extract
A selection of colour paste icing
Preparation
Preheat the oven to 120 degrees centigrade.
Line a 12 hole cake tin with paper cases.
Mix the softened butter and sugar until cream.
Add the eggs in one by one and a teaspoon of vanilla extract.
Fold in the sifted flour and baking powder.
Turn the oven up to 180 degrees centigrade.
Divide the cake mixture evenly between the 12 cake cases.
Cook in the oven for 20 minutes or until the cakes are cooked.
Once cooked place on to a wire rack until completely cool.
Place in an air tight container in a cool, dry place Roll out the fondant icing choosing the colour of your choice.
Using various icing tools create sugar paste flowers, bows and shoe shapes.
Sprinkle the iced cakes with edible glitter.
