Fancy Fondant Cakes

For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 10-12 paper cases in a bun tin.

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

Beat in the eggs, gradually until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk.

Spoon into the paper cases and bake for 20-25 minutes until firm to the touch.

Divide the sugarpaste in half and knead a few drops of food colouring into one half.

For the topping: dust a surface with icing sugar and roll out the white sugarpaste thinly. Cut out5-6 rounds the same diameter as the cakes. Save the trimmings. Repeat with the blue sugarpaste.

Brush 1 side of the sugarpaste rounds with a little water and place on top of the cakes, pressing and smoothing to remove any air bubbles.

Roll out the sugarpaste trimmings and cut out butterfly shapes.