Quick & Easy

Loretta ladybird

loretta ladybird
12 Item


Butter cream


1.Preheat oven to 180&degC; line 12-hole (⅓-cup/80ml) muffin pan with paper patty cases.
2.Make cake according to directions on packet, pour ¼ cup of mixture into each hole; bake about 20 minutes. Stand cakes in pan 5 minutes; turn onto wire rack to cool.
3.To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
4.Tint butter cream with red colouring; spread over patty cakes.
5.Cut half-moon shapes from licorice straps and position for heads. Cut licorice into thin strips; position down centre of bodies to indicate wings.
6.Position M&M’s for spots. Use white decorating gel to dot eyes onto front of heads.

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