Pudding Baking

Mary Berry’s Iced Queen Cakes

“When you ice the cakes, the icing should cover the top and touch the edge of the cases. If you want to have a variety of colours, divide the icing into separate bowls once it has been made and then colour each one as desired” - Mary Berry

15 minutes prep, 15 minutes cook

Serves 18

Ingredients

For the cakes:

100g baking spread, from fridge

100g caster sugar

100g self-raising flour

2 large free-range eggs

½ level tsp baking powder

For the icing:

375g icing sugar

Edible and/or icing flowers

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6 and arrange 24 fairy cake paper cases in two bun tins.

Place all the cake ingredients into a large mixing bowl and beat with an electric mixer until well blended and smooth.

Divide the mixture between the paper cases – leave about 1cm between the mixture and the top of the paper cases. It is important not over fill the cases as you need a little of the rim of the paper case above the level of the cakes when they are baked so that it is easy to ice the top. Bake in the preheated oven for about 15 minutes, or until the cakes are well risen and golden brown.

Lift out and cool on a wire rack. To make the icing, mix the icing sugar with 3–4 tablespoons of water to give a smooth coating consistency. Spoon over the cakes and decorate as liked with edible or icing flowers.