1. Preheat oven to 180°C. 2. Cream butter, essence and sugar until light and fluffy. 3. Add eggs, one at a time, beating well after each addition. 4. Sift flour and baking powder, fold into creamed mixture, stir in milk. 5. Place 12 large paper patty cases in deep muffin tins. 6. Spoon mixture evenly into paper cases. 7. Bake for about 16 minutes or until cakes spring back when lightly touched. 8. Transfer to wire rack to cool. 9. When cold decorate. 10. Icing: Sift icing sugar into a bowl. Add butter and sufficient water to mix to a spreadable consistency; flavour with essence. 11. Pour sprinkles into a bowl. 12. Ice cakes and then dip in sprinkles. ---------------------------------------------------------------------------
Nutrition
Ingredients
