- 12 ready-made vanilla cupcakes or fairy cakes, or make your own (see tip)
- 2 x 410g cans apricot halves in light syrup, drained (reserve the syrup)
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 100g raspberry jam
- a little icing sugar or cornflour, for dusting
- 500g pack ready-to-roll white fondant icing
- black icing pen
Remove the cakes from their paper cases – if the tops are rounded, trim them with a serrated knife to make a flat surface. Flip the cakes over and arrange on a large board or cake stand. Brush the cakes all over with the syrup from the drained apricots, then place 1 tsp jam on top of each cake. Put an apricot half on top of the jam, rounded- side facing up.
Clean your work surface, then dust with a little icing sugar or cornflour. Roll out the icing to the thickness of a 50p piece – it will be easier if you work with half at a time, keeping the remaining icing well wrapped so it doesn’t dry out. Use a 12cm fluted cookie cutter to stamp out 12 circles and, as soon as you cut each one, drape it over a cake. Draw on spooky faces using the black icing pen, then serve. Can be made up to a day ahead; eat leftover cakes within 1 day.
Icing tipsMake sure you roll the icing out thickly enough, especially if you're not serving them immediately. If the icing is too thin it can become soggy when it touches the apricot. The ideal thickness would be the same as a 50p coin or around 2-3mm.