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- 150g self-raising flour
- 1 level tsp baking powder
- 125g butter, softened, plus 150g for the icing
- 125g caster sugar
- 2 large eggs
- 2 tbsp milk, plus 2 tbsp for the icing
- 300g icing sugar
- A few drops vanilla extract
- 40g desiccated coconut, plus extra for decorating
- 20 white chocolate finger biscuits
- 25g Asda Chosen by you Ready to Roll Icing
- Pink food colouring
- 1 pack Rowntree’s Jelly Tots
- 1 pot Asda Chosen by you Rainbow Sprinkles
- 1 pot Asda Chosen by you Choco Crunchies
- 1 pack Fruittella Belts
Pre-heat the oven to 180C/160C Fan/Gas 4. Put 12 sets of doubled-up small (petit four) cases on a baking tray and 12 larger (fairy cake) cases in a bun tin. Sift the flour and baking powder into a bowl. Put 125g butter and the caster sugar into another bowl and beat with a wooden spoon until smooth. Then mix in the flour mixture, eggs and 2 tbsp milk.
Using a teaspoon, divide the mixture between all the cake cases. Bake the small cakes for 15 minutes and the larger cakes for 20-25 minutes, until the tops spring back when lightly pressed. Leave to cool on a wire rack.
Beat remaining 150g butter with the icing sugar, vanilla extract and 2 tbsp milk. Crumble 4 large cakes and stir the crumbs into the icing mixture with 40g desiccated coconut.
Add a mound of icing to the top of each cake. Then lightly press each one, iced-side down, into a bowl of desiccated coconut.
Cut the chocolate finger biscuits in half to make the ears. Colour the ready-to-roll icing pink. With your hands, shape the icing into ‘ear linings’ slightly smaller than the finger biscuit bases. Stick two upright on top of each cake to look like ears.
Decorate the cakes using Jelly Tots as noses, Rainbow Sprinkles for whiskers, Choco Crunchies for eyes, and Fruittella Belts as hair bows. You can use other sweets if you prefer.