Place cut-out shapes on a wire rack and freeze, to prevent cakes crumbling when glace icing is spooned over.
Ingredients
- 3 eggs
- 75 g caster sugar
- 75 g plain flour
Glace icing:
- 225 g icing sugar, sifted
- 2 tbsp warm water
- a few drops of food coloring
The Butter cream:
- 100 g butter
- 225 g icing sugar
- 1-2 tbsp milk
- 1 drop vanilla essence
- a few drops of food coloring
Decoration:
- silver balls, crystallized fruit
- grated chocolate or nuts
Cooking Process
- Line and grease a 30 x 18 x 3 cm/12 x 7 x 1 1/4 inch tin .
- Whisk the eggs and sugar until pale and very thick.
- Carefully fold in the flour, using a metal spoon.
- Pour the mixture into the tin and bake in a hot oven for 7-10 minutes. Turn out on a sheet of greaseproof paper on a wire rack to cool.
- Use a variety of cutters to cut out shapes from the sponge.
- For the glace icing, beat all the ingredients thoroughly. The icing can be colored if liked. Ice the cakes.
- Beat the butter, sugar milk and vanilla together until smooth.
- Color, if liked, and pipe on the cakes.
- Decorate as shown.
Bon Apetite!