- STEP 1
preheat the oven to 180 degrees C/ gas mark 4. Line two whole muffin tins with 24 paper cases.
- STEP 2
place the butter,sugar and lemon rind in a large bowl and beat together until nice and fluffy,then gradually beat in the eggs. Sift in the flower and fold into the mixture spoon the mixture into the paper cases.
- STEP 3
bake in the preheated oven for about 20-25 minutes, or until well risen, golden brown and firm to the touch. transfer to a wire rack to cool. once the cakes are cold proceed by making the topping...
- STEP 4
sift the icing sugar into a bowl, add the hot water and stir until smooth and thick to coat a back of spoon. dip a skewer into the red or blue food colouring, and stir it in the icing until evenly pink, or pale blue.
- STEP 5
spoon the cake on top of each cake, and add one sugared almond on top, leave on a rack to dry for 10 minuets.