Ingredients
Method
1.Preheat oven to 150°C/300°F. Using half 470g (15-ounce) packaged butter cake mix, make cake according to directions on packet.
2.Line nine holes of standard patty pan with paper cases. Divide mixture between cases. Bake cakes about 20 minutes.
3.Transfer cakes to wire rack to cool. Knead icing on surface dusted with some sifted pure icing (confectioners’) sugar until icing loses its stickiness.
4.Tint half the icing purple and remaining icing orange using food colouring. Brush tops of cakes with warmed apricot jam.
5.Roll out both coloured icings, separately, between sheets of baking paper; using 6cm (2½-inch) round cutter, cut out equal number of rounds from each colour. Using pattern from pattern sheet, or 5cm (2-inch) bat cutter, cut out bat shapes from half the rounds.
6.Using picture as a guide, decorate cakes. Use jam to secure the two layers of icing together.
Cakes can be made a day ahead.
Note
