Ingredients

• 125g (4½oz) unsalted butter, softened
• 125g (4½oz) caster sugar
• 2 large eggs
• 125g (4½oz) self-raising flour
• ½ tsp vanilla extract
• 2 to 3 tbsp milk
• 150g (5oz) icing sugar, sifted
• 2 to 3 tbsp water
•   baby blue food colouring
•   pale pink food colouring
•   cream food colouring
•   small sweets and decorations

Method

1. Preheat oven to 200°C, 180°C fan oven, 400°F, gas 6. Put all the fairy cake ingredients except the milk in a processor and whizz until smooth. Pulse while adding the milk down the funnel to give it a softer consistency.
2. Fill each paper case equally, making a small dent in the middle of each one about the size of a 5p. Bake for 15 minutes until golden. Transfer to a wire rack to cool.
3. For the topping, beat the water into the icing sugar until smooth and so it just runs. Divide among three bowls and colour each one with a different colouring. For pastels, add just the tiniest drip of colour with a skewer. Top each cake with the icing (eight of each colour) and then decorate with your chosen decorations.

Notes