(at room temperature)For the buttercream frosting350g (12oz) unsalted butter, softened700g (1lb 9oz) icing sugar, sifted1 tsp vanilla extract (optional)For the decorationRed food-colouring pasteA piece of ribbon300g (10oz) desiccated coconut1 large

these cakes is easy. Just make the basic sponge recipe (using the size indicated in each recipe, and in your child’s favourite flavour), then ice with a scrummy Buttercream, Chocolate Fudge Frosting or Glacé Icing.EXTRA LARGE350g (12oz) unsalted butter

into the cupcake holders and bake in the oven for approximately 15–20 minutes.  Once cool, you can add any icing of your choice. To make the frosting, beat together 150g (5oz) of softened butter and 150g (5oz) icing sugar with an electric mixer. Once mixed, add 1

Bunny. Alongside these well-loved childhood icons comes a bold newcomer, Jack Frost, portrayed as an icy Peter Pan-type, hell-bent on hell-raising and mischief-making, playfully master- minding random “snow days” here and there. But just how does he fit

along with her daughter Lila Grace, aged ten, and her nanny, Sadie Frost's mother, Mary Davidson. Ms Moss is currently in the process of having a ballet studio built for her lucky daughter at their new home in Highgate, so she can perfect her pirouettes

Extract.Ingredients for the lemon buttercream frosting200g cream cheese100g unsalted butter, softened600g golden icing sugar1tsp Nielsen-Massey Lemon ExtractZest of 1 lemonMethod 1. Preheat the oven to 180C, fan 160C, gas mark 4. Using either an electric

– such as Smarties and Jelly Tots – and sprinkles. Position the cupcakes on the top two-thirds of the frosted cake and use the green writing icing to draw the stalks. Tint the remaining Buttercream bright green with green food colouring paste and use to pipe lines

and springy to the touch. Remove to a wire rack and leave to cool. 4. Beat together the butter and cream cheese for the frosting until smooth. Add the icing sugar a third at a time and continue to mix, adding the vanilla and then the red food colouring

Parsnip Soup Serves 8–10This is a perfect soup for February, as parsnips are at their best during the cold weather. A touch of frost actually makes them even tastier. This luscious soup is sweet, smooth and nourishing. Enjoy with buttered toast or

the mixture has doubled in volume, cooled and will stand in stiff peaks – this will take about 3 minutes. Gradually add the butter to the cooled meringue mix, beating constantly, until the frosting is smooth. Fold in the vanilla and use immediately