Bake these delicious mini treats for any afternoon tea/ tea party occasion.

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You Will Need
White macaron mix (99959)
Macaron mat (99939)
Colour Splash food colouring gel – Lemon (0675056)
Colour Splash food colouring gel – Pink (0675057)
Colour Splash food colouring gel – Blue (0675061)
Pastel mini cupcake cases (800033)
Vintage flower & butterflies toppers (06842)
Cake Star Piping bags (84798)
Mini cupcake tin (83653)
JEM Piping Nozzle – 1M (84964)
Tala reversible round cutters – Set of 6 (89510)
Mince Pie/Tart tin (821862)

Make up your macaron mix following the instructions on the pack (You could make your own if you have time!) Separate the mixture into three equal quantities and add a little of the gel colours to each mixture. More colouring can be added if a darker shade is desired.

Place the coloured macaron mixes into three separate piping bags and snip the ends off. Pipe the mixture on the macaron mat in approx. 3cm circles and leave for 1 hour until a crust forms (touching the dough your finger should not stick)

Bake in the oven at 150°C for 12-15 mins.

Once baked and cooled pipe some buttercream onto the base of one macaron and place another macaron on top.

Mini Cupcakes

Using a basic cupcake recipe make up your cake batter. Place your mini cupcake cases into the tin and fill the cases about ¾ full. Bake at 160°C for 20-25 mins or until golden brown. (You can use a cake tester to make sure they are fully baked)

Allow to cool fully, Place the 1M piping nozzle into a piping bag and fill with buttercream (flavour of your choice). Pipe small swirls onto your mini cupcakes and add the flower and butterfly decorations

Jam Tarts

Make a basic shortcrust pastry. Using the fluted side of the cutter to match the size of the tart tin cavity and cut out 12 circles. Press the dough into the tin and fill with your chosen jam (We used strawberry and apricot) Bake for 10-12 mins at 180°C.

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