Making Small Cakes


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 2 teaspoons finely grated orange or lemon rind, or 1 tablespoon orange 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 1 teaspoon buttercream and add a little jam. Cut the cake top in half and position as wings on top. Dust with icing sugar or a little 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 75 g (3 oz) toasted coconut.