Step 1: Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the Baking Cases into a bun tin.
Step 2: Cream together the butter and sugar until light and fluffy.
Step 3: Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour.
Step 4: Fold in the remaining flour with a metal spoon.
Step 5: Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.
Step 6: Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.
Step 7: Spread a little Vanilla Buttercream over each circle of sponge and cut in half. Place the Bright and Bold Sprinkles in a bowl and dip each wing on the sprinkles to cover in sprinkles.
Step 8: Spoon the remaining Vanilla Buttercream onto the hole in the cake and spread.
Step 9: Place the two wings into the buttercream on each cake.
|Per Serving||Per 100 g / ml|
|Fat||10.47 g||18.06 g|
|Carbohydrate||32.41 g||55.89 g|
|Protein||1.38 g||2.38 g|