• a few drops of green or yellow food colouring
  • 1 quantity Buttercream (see page 18)
  • 12 Vanilla Cupcakes (see page 22)
  • 175 g (6 oz) white ready-to-roll icing
  • icing sugar, for dusting
  • 50 g (2 oz) red ready-to-roll icing
  • 50 g (2 oz) blue ready-to-roll icing
  • coloured sugar strands

Beat the food colouring into the buttercream and then spread all over the tops of the cooled cakes using a small palette knife.

Knead the white icing on a work surface lightly dusted with icing sugar, then roll out. Cut out 12 rounds using a 6 cm (2½ inch) cookie cutter and gently press one on to the top of each cake.

Roll out the red icing and cut out numbers of your choice for 6 of the cakes using a small, sharp knife or alphabet cutters. Secure to the cakes with a dampened paintbrush. Cut out the remaining numbers from the blue icing.

Brush the edges of the white icing with a dampened paintbrush and scatter over the sugar strands.

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