• 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) caster sugar
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 50 g (2 oz) white chocolate polka dots
  • 100 g (3½ oz) each of orange and red ready-to-roll icing (or use other colours of your choice)
  • icing sugar, for dusting
  • 50 g (2 oz) white chocolate polka dots, melted

Line a 12-section bun tray with paper cake cases. Put the butter, sugar, eggs, flour, baking powder and vanilla extract into a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Stir in the polka dots and then divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Working with one colour at a time, roll out the icing on a work surface lightly dusted with icing sugar and cut out small letter shapes using alphabet cutters. Transfer to a tray lined with baking parchment. Re-roll the trimmings to make more. Leave to set for at least 1 hour until dry and holding their shape.

Spread each cake with a thin layer of melted chocolate and scatter plenty of letters on top, if necessary securing them to one another with a dampened paintbrush.

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