• Preparation time: 15 - 20 minutes   Cooking time: 25 minutes   Icing & Decoration time:  25 minutes
  
• Makes 24

Ingredients

• 125g SPAR butter or brick margarine at room temperature
• 150 g SPAR castor sugar
• 3 extra-large SPAR eggs, beaten
• 500 ml SPAR wheat cake flour
• 15 ml baking powder
• 2 ml SPAR salt
• 125 ml SPAR milk
• Pretty cupcake cases or collars

Icing & Decoration

• 150g SPAR butter or brick margarine
• 500 g SPAR icing sugar
• Boiling water
• 2 – 3 drops pink or purple food colouring
• Various icing decorations (we used bows and pearls)

Method

1. Preheat the oven to 180C. Beat the butter and sugar together until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.  Add the vanilla essence.
3. Mix in the flour alternatively with the milk, to make a smooth batter.
4. Spoon the mixture into 24 paper cases placed in a muffin tin 2/3rd full, then bake 15-20 minutes.

Icing & Decoration

1. Cream butter and icing sugar using an electric mixer until soft, fluffy and light. 
2. Colour the icing and fill a piping bag fitted with a star nozzle. Pipe a swirl of icing on each cake covering the entire top of the cake.
3. Arrange the cakes on a tray using six for the bodice and the rest for the skirt. You should have 2 spare cakes.
4. Place the crown and wand in position and then place the beads across the waist to form a belt.