110g/ butter softened
110g castor sugar
2 eggs
110g self-raising flour, sifted
few drops vanilla essence
2-3tbsp milk
Topping:
50g ready-to-roll icing
110g/ icing sugar, sifted
food colourings and decorations

1. Preheat the oven to 375F/190C/Gas Mark 5. Have ready tartlet trays filled with colourful small paper cake cases.

2. Blend together the butter, sugar, eggs, flour and vanilla essence in a food processor adding a little milk to give a soft dropping consistency. Spoon into the paper cake cases and bake for 15 minutes or until just firm to the touch. Allow to cool.

3. To decorate: roll out the fondant thinly and cut out sufficient 3.75cm/11/2 in circles, place one on top of each cake, securing with a drop of water.

4. Blend the icing sugar with sufficient water to give a smooth but not soft consistency. Divide between three or four bowls and colour each. Using tiny piping bags pipe various shapes and designs on the top and leave until set. Add chosen decoration to each one or pipe names on to prevent too many arguments!

Food Features rating: Planning Ahead For Junior Parties.