Events and Celebrations

  • 50 g (2 oz) white ready-to-roll icing
  • Orange Butter Icing (see page 140)
  • 25 g (1 oz) desiccated coconut
  • 150 g (5 oz) unsalted butter, softened
  • 150 g (5 oz) caster sugar
  • 175 g (6 oz) self-raising flour
  • 3 eggs
  • 1 teaspoon vanilla extract

Line a 12-section bun tray with paper cake cases. Beat all the cake ingredients together until light and creamy. Divide the mixture evenly among the cake cases. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Knead the white ready-to-roll icing on a surface lightly dusted with icing sugar until slightly softened. Roll out thickly and cut out star shapes using a small star-shaped biscuit cutter. Transfer to a baking sheet lined with nonstick baking paper and leave to harden while decorating the cakes.

Spread the icing roughly over the cakes and scatter with coconut. Gently press 2 stars into the top of each cake and leave to set.

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