Christmas Sparkle Cakes

Ingredients

• 100g (4oz) self-raising flour
• 100g (4oz) soft margarine
• 100g (4oz) caster sugar
• 2 medium size eggs
• 300g tub Dr. Oetker EasyIce Royal Icing
• Dr. Oetker Silver Balls
• Dr. Oetker Baking Cases
• 1 packet of Dr. Oetker Ready to Roll Coloured Icing

Method

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. Cream the margarine and caster sugar together until light and fluffy.
3. Beat in the eggs one at a time and gradually fold in the flour.
4. Line cupcake tin with Baking Cases. Place spoonfuls of the mixture in to the cases and bake in a preheated oven for 15 – 20 minutes until well risen and firm to the touch.
5. Allow to cool before transferring the cakes to a wire cooling rack.
6. Using the Ready to Roll Coloured Icing, according to the pack instructions, cut out Christmas tree and star shapes (or any other Christmas shapes you like!).  Leave shapes to harden slightly.
7. Prepare the EasyIce Royal Icing according to the pack instructions and, using a flat bladed knife, spread the icing onto the top of each fairy cake, pulling it in to peaks as you go.
8. Decorate with Silver Balls and the coloured icing shapes for that extra special festive touch.

Makes: 18 - 20