Bite-size cake squares can make for chic nibbles to share with guests.
For 25 squares, bake a 25cm square sponge cake and cut into 5cm squares. Cover with apricot baking glaze. Roll out sugar paste icing to 4mm thick. Lay it on the squares, smooth over and trim at the base. Add food colouring to royal icing and pipe patterns.
Iced sponge cakes filled with vanilla butter cream and organic raspberry preserve, £8, patacakepatacake.com. Apricot baking glaze, 99p; ready-to-roll icing, £1.50 for 500g; royal icing, £1.09 for 500g, sainsburys.co.uk. smoother, £7.99; piping nozzle, £1.95; piping bag, £1.74 for eight; rolling pin, £369; pastry brush, £2.99, windsorcakecraft.co.uk. Plate, 80p to hire, joneshire.co.uk.
As seen in the September/October 2012 issue of Brides