Instructions: Method
1. Place icing sugar in a basin add water 2. Stir until smooth add flavour and colouring. Use at once

Sufficient for the top of 67in/150-180cm

Madeleines

112g soft margarine
112g caster sugar
2 eggs
112g selfraisingflour
1tsp baking powder
pinch of salt
1/2tsp vanilla essence

Finish
apricot jam
desiccated coconut
6 glace cherries

Method
I Place all cake ingredients in a bowl mix together then beat for 2 minutes 2 Divide mixture between 12 greased dariole moulds place tins on baking tray and bake in preheated oven 3 When cooked allow to stand for 10 minutes before removing from tins 4 When cool brush with warmed apricot jam roll in coconut place half a glace cherry on top place in paper case

servings: 12 cakes
small oven: 190 degrees C approx 15 minutes PREHEATED bottom shelf
fan oven: 180 degrees C approx 15 minutes PREHEATED

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