Festive Lettered Cakes

For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 muffin cups or line a 12 hole muffin tin with paper cases.

Beat the butter and sugar in a mixing bowl until soft and light. Gradually beat in the egg until smooth.

Sift in the flour, salt, baking powder and bicarbonate of soda and stir into the egg mixture with the yoghurt until just combined. Gently stir in the cranberries.

Spoon into the cups and bake for 20-25 minutes until golden and risen. Cool in the tins for a few minutes, then place on a wire rack to cool completely.

For the buttercream: whisk together 300 g |3 cups icing sugar, glucose, condensed milk, vanilla and butter with an electric whisk until smooth and light.

Stir the remaining icing sugar into the cream until dissolved, then gradually beat into the butter mixture until light and fluffy. Chill for about 20 minutes until firm.

Spoon into a piping bag and pipe on the cakes.

To decorate: roll out the white sugarpaste on a surface dusted with icing sugar. Cut out 3 reindeer faces with a cutter or card template. Place on top of 3 cakes.

Roll pieces of the red sugarpaste into 3 balls for the noses and attach to the faces with a dab of water.

Pipe 2 dots of black piping gel on each face for the eyes.