Celebration Buttercream 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.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Beat in the eggs a little at a time until smooth. Sift in the flour and baking powder and gently fold in until incorporated. Stir in the lemon juice and zest.

Spoon into the paper cases and bake for 13-15 minutes until golden and springy to the touch. Remove from the tin and cool on a wire rack.

For the buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and beat well. Stir in the vanilla until blended.

Spoon into a piping bag. Pipe a whirl on each cake.

To decorate: roll out the red sugarpaste on a surface lightly dusted with icing sugar and cut out 12 squares.

Roll out the blue sugarpaste and cut out 12 heart shapes with a cutter or card template.

Brush the red squares lightly with water and attach the blue hearts as in the photo.

Cut 3/4 of the white sugarpaste into 24 strips and roll in your hands to form small coils. Shape half into the number 6 and half into circles.

Brush the hearts lightly with water and attach a 6 and a 0 to each.

Roll the remaining white sugarpaste into 48 small balls, brush lightly with water and attach to the corners of the squares.