Assorted Flower Fairy Cakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Sift the flour, sugar and baking powder into a mixing bowl.

Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients until combined.

Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.

For the white icing: sift the royal icing sugar into a deep bowl. Beat in just enough water to give a thick, smooth icing. Spoon onto the cakes and spread into rounds. Leave to set.

For the coloured icings: make the icing as above and divide into 4 bowls. Beat in a few drops of food colouring into each bowl until evenly coloured.

Carefully spread the coloured icing on top of the set white icing.

Cut off 1/4 of the white sugarpaste and knead in a few drops of yellow food colouring until evenly coloured.

Roll out the remaining white sugarpaste thinly on a surface dusted with icing sugar. Cut out 8 'petals' for each cake. Mark a line down the centre of each 'petal' with a sharp knife. Arrange the petals on the cakes.

Roll small pieces of the yellow sugarpaste into 12 small rounds for the centre of the 'flower' and attach in the centre of the 'petals' with a dab of water.