Events and Celebrations

  • 1 roasting-tin Madeira Cake (see page 10)
  • green and silver sugar pearls
  • 12 white marshmallows
  • 125 g (4 oz) unsalted butter, softened
  • 250 g (8 oz) icing sugar, sifted
  • grated rind of 1 orange and 1 tablespoon of the juice

Place the butter in a bowl and gradually beat in the icing sugar until light and fluffy. Stir in the orange rind and juice.

Cut the cake horizontally into 3 short strips. Cut each strip into 3 triangles and use the half-triangle left at each end to make a fourth triangle, butting the halves together with a little butter icing. Create a total of 12 triangles – 9 whole ones and 3 made of butted-together halves.

Spread the tops and sides of the cakes thinly with butter icing to stick the crumbs in place, then spread with a thicker layer of icing. Arrange the triangles on a cake board or plate.

Place a marshmallow at the base of each triangle for a tub. Press on sugar pearls for decorations.

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