Union Jack Mini Cakes

Heat oven to 180°C, grease and line 20cm square tin.

Cream together the butter and sugar. Gradually add the eggs along with 1 tablespoon of flour per egg. This will prevent the mixture from curdling.

Combine the Baking Powder and remaining flour, then add to the mixture along with Vanilla Extract. Spoon the mixture into the prepared tin and level out.

Bake for 50-55 minutes until the cake is golden on top, firm to the touch, and if inserted, a skewer comes out clean. Allow to cool slightly, then remove the cake from the tin and cool completely.

Cut the cake in half and spread a thin layer of strawberry jam on one surface.

For the buttercream icing, mix the butter and sugar together until light and fluffy adding Vanilla Extract and milk. Spread a layer of buttercream on the other half of the cake and then sandwich together.

Trim off the dark edges from the remaining three uncut sides. Halve the sandwiched cake lengthwise and then cut each half into four to create eight small cakes.

For the decoration, warm six tbsp of strawberry jam in the microwave or a small pan until it thins and brush onto the sides and top of each small cake.

Roll out the Dr. Oetker Blue Regal-Ice and then place it over each small cake, trim it to fit, and blend any seams by rubbing gently with a finger covered in cling film.

Roll out the Dr. Oetker White Regal-Ice and cut into even sized strips about 4mm wide, then place on the cake following the photo design.

Roll out the Dr. Oetker Red Regal-Ice and cut into 2mm wide strips, place on the cake as shown on the photo design.