Mini Diamond and Pearl Cakes

1. Preheat oven on  CONVECTION 180°C
2. Put paper cases in the cake tins.
3. Cream together the butter and sugar until pale and fluffy.
4. Gradually add the eggs beating well after each addition then add the vanilla essence.
5. Fold in the flour and the white chocolate chips.
6. Fill the paper cases two thirds full with mixture.
7. Bake on CONVECTION 180°C for10- 15 minutes. Cook until golden and firm to touch.
8. Sieve the icing sugar into a bowl. Gradually add the water until a spreadable paste is achieved. Use to decorate half the cakes white and then add the blue food colouring for the remaining cakes. Decorate with Union Jacks and pearls.

• 175g butter
• 175g caster sugar
• 3 medium eggs beaten
• 1tsp vanilla essence
• 175g self-raising flour
• 75g White chocolate chunks

Icing

• 200g icing sugar
• 2 tbsp water
• Blue food colouring
• Decorations of your choice