Family and Kids

  • 125 g (4 oz) black ready-to-roll icing
  • icing sugar, for dusting
  • 2 tablespoons clear honey
  • 12 Vanilla Cupcakes (see page 22)
  • 175 g (6 oz) orange ready-to-roll icing
  • 1 tube of black writing icing
  • selection of tiny red, orange and yellow sweets

Knead the black ready-to roll icing on a work surface lightly dusted with icing sugar. Roll out thickly and cut out 12 small bat shapes by hand or using a cutter. Transfer to a baking sheet lined with nonstick baking parchment and leave to harden while decorating the cakes.

Spread ½ teaspoon of the honey over the top of each cooled cake. Roll out the orange icing thinly and cut out 12 rounds using a 6 cm (2½ inch) cookie cutter. Place an orange round on top of each cake.

Place a bat on top of each cake. Dampen the edge of the orange icing and pipe a wiggly line of black icing around the edge. Press the sweets gently into the icing, over the black wiggly line.

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