Free In The Royal Manner by Paul Burrell Page B

time: approx. 40 minutes
450g/1 lb caster sugar
450g/l lb butter or margarine, softened
8 medium eggs, beaten
450g/l lb self–raising flour
1 tsp vanilla essence
500g/l lb 4oz ready–made buttercream
4 tbsp strawberry jam, softened
300g/10oz black–coloured fondant icing
225g/8oz red–coloured fondant icing
50g/2oz white fondant icing
2 black pipe cleaners
250g/9oz desiccated coconut
Green food colouring
Silk flowers and sweets to decorate
     
    Preheat the oven to 190° C/375° F/Gas 5. Grease and flour 2 x 23 x 28cm/9 x 11 in oblong cake tins or clean roasting tins.
    1. In a large bowl, beat together the sugar and butter or margarine until pale and creamy. Gradually beat in the eggs with a little of the flour.
    2. Sieve the rest of the flour into the bowl and add the vanilla essence. Fold in using a large metal spoon. Transfer to prepared tins, smooth the surface and bake for 35–40 minutes until golden, risen and firm to the touch. Loosen from the tins, but do not remove. Stand on wire racks to cool, then turn on to a board, one on top of the other.
    3. Cut round the cakes to form into an egg shape–this will be the main body of the ladybird [keep the trimmings and use them for trifles or coke crumbs for truffles). Separate the cakes and spread one half with 225g/8oz buttercream and then the jam. Sandwich the halves back together and press down gently.
    4. Using a large sharp knife, carefully ‘shave’ the top cake to round off the body and slightly narrow off the head end. Soften the remaining buttercream and spread all over the cake to cover it evenly.
    5. Roll out the black fondant on a surface lightly dusted with icing sugar and use to cover one third of the narrowest part of the cake. Trim, neaten and reserve the trimmings.
    6. Roll out the red fondant as above and cover the rest of the cake, overlapping the red on top of the black. Trim, neaten and reserve the trimmings.
    7. Score down the middle of the red fondant to resemble wings. Score the black fondant to separate the head from the body.
    8. Roll out the black fondant trimmings and stamp out 8 small circles. Secure 6 to the red body with a little water to resemble the ladybird's spots. Roll out the white fondant and stamp out 2 small circles. Secure to the head with water, and secure the remaining 2 black circles on top to look like eyes. Cut out small crescent–moon shapes from the white fondant and secure to the eyes to resemble highlights. Cut a small red mouth from the red fondant trimmings and secure to the cake.
    9. Press pipe cleaners into the ladybird's head for antennae and mould 2 small black balls of fondant on to the ends. Allow the cake to stand for at least 2 hours, preferably overnight, lightly covered with clear wrap or greaseproof paper, so that the fondant will dry out,
    10. To serve, place the coconut in a bowl and toss in a few drops green food colouring. Mix well. Sprinkle over a cake board and place the ladybird cake on top. Decorate with silk flowers and sweets before serving.
     
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    STRAWBERRY SLUSH
     
    A delicious and nutritious drink, full of vitamin C.
    Serves 4
     
    No cooking
12 water ice cubes
12 lemonade ice cubes
30 strawberries
cup of water
     
    1. Blend ice cubes until crushed.
    2. Add strawberries and blend until thick and smooth, adding a cup of water if necessary.
    3. Serve in tall glasses with bendy straws.
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    CHILDREN'S PARTIES
     
Everyone remembers attending a party when they were young. It is usually the first social event we encounter and they can form some of our earliest memories. With a little imagination, a child's party can be a magical event and may provide a talking point for other children and their parents.
Children's parties must be well planned so you should make a timetable for the day and try to stick to it, and be prepared for any eventuality! Young children tire quickly, so a two–hour party is probably about the right length. They also need constant supervision and attention, so you