Decorated Cat Individual Cakes
1 hr 5 min.
- For the cupcakes
- ¾ cup
- ¾ cup
superfine caster sugar
unwaxed Orange (finely grated zest)
- 1 ¼ cups
self-rising flour (sifted)
- 1 teaspoon
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 until light and fluffy. Gradually beat in the orange zest and eggs until blended.
Sift in the flour and beat well. Stir in the orange flower water.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Roll out the orange sugarpaste on a surface dusted with icing sugar. Cut out small rounds with a cutter, slightly larger than the diameter of the cakes.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
Roll out the black sugarpaste as before and cut out 12 cat shapes, using a cutter or card template. Cut out 12 curved tails and 12 small bat shapes. Brush lightly with water and attach the cats and tails to the cakes.
Roll out the white sugarpaste as before and cut out 12 ovals. Brush lightly with water and attach to the cakes as in the photo. Attach a bat to each oval.