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Butterfly Buns


  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar
  • 3 large eggs
  • 175g (6oz) self-raising flour, sifted
  • 1 tub of vanilla fudge icing  (we used Betty Crocker)
  • 2tbsp icing sugar, plus extra for dusting
  • lemon curd


1.  Preheat the oven to 180°C (355°F, gas mark 4). Line 2 bun tins with 18 paper cases. Beat the butter, eggs, flour and sugar together using a wooden spoon or electric hand whisk, until the mixture is light, fluffy and drops off the spoon or mixer easily.

2. Divide mixture between the paper cases. Bake for 20 mins until cakes have risen and are golden. Leave to cool on a wire rack.

3.  When the cakes are cold, cut off tops and set aside.  Put a teaspoon of the butter icing plus a teaspoon of lemon curd, on each cake. Cut the tops in half and stick into the mixture. Dust with icing sugar to serve.


Snail Shells


For the Plain Shortbread

  • 125g (4oz) softened butter
  • 50g (2oz) caster sugar
  • 175g (6oz) Plain flour
  • 1 tbsp Milk

For the chocolate Shortbread

  • 125g (4oz) softened butter
  • 50g (2oz) caster sugar
  • 160g (5 1/2oz) Plain flour
  • 15g Cocdoa Powder
  • 1 tbsp Milk

Making Plain Shortbread

  • Pre-heat the oven to 180oC, 350F, gas 4
  • Mix flour and sugar together, rub in the butter until it is like breadcrumbs.
  • Add milk and mix together to form a ball of dough.

Making Chocolate Shortbread

  • Sieve the flour and cocoa together.
  • Make the chocolate dough in the same way as the plain.

For Both

  • Roll both dough balls into a square about 30cm x 30cm and brush the top of each with milk.
  • Put one square on top of the other and roll them up.
  • Cut into 20 slices, place on a baking sheet and bake for 15 –20 mins.


Honey Bees


  • 6oz. Butter
  • 3 Tablespoon Honey
  • 9oz. Rolled Oats
  • 6oz. Plain Flour
  • 6oz. White Granulated Sugar
  • 1½ Teaspoon Bicarbonate of Soda

To Decorate

  • Yellow and black ready to use
  • Icing.
  • Silver ball


  • Heat oven to 180ºC, 350ºF, Gas Mark 4.
  • Melt the butter and honey together
  • Take off the heat and add the bicarb.
  • Mix flour, oats and sugar together in a bowl.
  • Stir in the honey and butter mixture and allow to cool slightly.
  • Lace 12 equal knobs of mixture on a greased baling tray and flatten slightly.
  • Bake for 15 minutes. Allow to cool and decorate with




  • 100g butter , at room temperature
  • 100g golden caster sugar
  • 100g self-raising flour
  • 2 eggs
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • 3 tbsp chocolate chips or chopped chocolate

To Decorate

  • 1 packs liquorice Catherine wheels
  • 6 tbsp Nutella or other chocolate spread
  • liquorice allsorts (the black ones with the white centre)
  • 1 tube black writing icing
  • 1 length red bootlace


1. Heat oven to 325f/ 160C/gas 4 and line a muffin tin with 12 cases. Put the butter, sugar and flour in a mixing bowl and add the eggs.

2. Add the baking powder and vanilla to the larger bowl, then beat with an electric hand whisk until smooth and creamy. Stir in the chocolate drops or chocolate. Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden.

3. To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to make dangly legs. Stick 8 into the top of each cake, making small cuts with the tip of a sharp knife so they push in really securely.

4. Spoon the chocolate spread on top and spread lightly within the liquorice legs to make a round spider’s body. Now cut the Allsorts to make eyes and the red bootlaces to make mouths, then stick them onto the cakes and dot on the icing to make eyeballs. Will keep for up to 2 days in a cool place.