Use the classic Victoria sponge recipe or the all-in-one variation for cupcakes and other individual cakes. These are just right for children’s parties as you can make lots of delicious variations. Flavour them by adding 2teaspoons finely grated orange or lemon rind, or 1tablespoonorange flower water or rosewater to replace the water.
Cool the cakes in the paper cases on a wire rack. Top with buttercream, glace icing or sifted icing sugar and decorate.
Put 18 paper cases into deep bun tins. Preheat the oven to 190°C, 375°F, Gas Mark 5. Divide the sponge mixture between the cases, filling each three-quarters full. Bake for 15–17 minutes, then decorate.
To make butterfly cakes, cut the tops off the small cakes. Spoon on 1teaspoon buttercream and add a little jam. Cut the cake top in half and position as wings on top. Dust with icing sugar or alittle cocoa powder if you like.
For madeleines, divide the sponge mixture between 8–10 dariole moulds. Bake on a baking sheet for 18–20 minutes. Cool in the moulds, then on wire racks. Brush with melted jam and roll in 75g (3oz) toasted coconut.