Bouquet of Christmas Roses
Preheat the oven to 190°C (170°C fan assisted oven, 375°F, gas mark 5). Line a deep cupcake tin with the Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy.
Gradually whisk in the eggs and the Natural Vanilla Extract then sift in the flour and Baking Powder on top. Carefully mix ingredients together until well blended.
Divide the mixture between the Cupcake Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
To decorate, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Colour one half of the icing with drops of Red Gel Food Colour.
Spoon the red icing down one side of a large piping bag fitted with a 1cm (1/2inch) 7 pt star nozzle, and spoon the plain icing down the other side. Gently squeeze the icing down the bag to reach the nozzle and twist the bag closed.
Starting in the middle of each cake, pipe the icing clockwise in a circular motion until the top of each cake is fully covered. Put the cakes on a board spaced apart and chill for about 30 minutes to firm, then sprinkle with Edible Glitter
To assemble the bouquet, tape the polystyrene base to a side plate. Take one cupcake at a time and push a cocktail stick halfway through the paper case into the centre of the cake. Push the rest of the stick into the centre of the polystyrene. Continue the process using another 6 cupcakes to cover the top of the polystyrene.
Carefully wrap tissue paper around the base and the sides of the cakes. Hold in place using a few pins. Tie ribbon around the polystyrene and finish with a bow, holding in place with another pin. Your bouquet is ready to present. Remove cocktail sticks before serving cupcakes.