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Fairy Cake Christmas Tree

ingredients

serves: 32
1 2/3 cups (375 g) butter, at room temperature
375 g caster sugar (superfine granulated)
6 medium size eggs, beaten
3 3/4 cups (375 g) self-raising flour, sieved
grated zest and juice of 1 lemon
1 1/2 cups + 3 tbls (250 g) icing sugar (confectioners sugar), sifted
small sweets or other cake decorations (optional)

method

1. Preheat the oven to 190°C, 375°F, Gas Mark 5.

2. Place the butter and sugar in a bowl and whisk together until pale and creamy. Gradually whisk in the beaten eggs then fold in the flour and stir in the lemon juice.

3. Place heaped 5 ml spoons of the mixture into bun tins lined with paper cases. The mixture will make approximately 32 cakes.

4. Bake in the preheated oven for 25 minutes until golden and springy to the touch. Allow to cool on a wire rack.

5. Mix the icing sugar with sufficient water to make a spreadable icing and spread a little over each cake. Decorate according to taste and allow the icing to set.

6. Pile the cakes up on a serving plate to form a Christmas tree shape and decorate with Christmas decorations.

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