Step 1: You will need:
Step 2: Preheat oven
Heat oven to 190C/fan 170C/gas 5. Line two 12-hole bun tins with paper cake cases.
Step 3: Cake mixture
Cream 175g butter and 175g caster sugar together until light and fluffy. Add 1 teaspoon vanilla essence and gradually beat in 3 beaten eggs little by little, if the mixture curdles add a table spoon of flour and continue beating. Sift in 175g self-raising flour and 1/2 teaspoon baking powder and gently fold in. The mixture should easily drop off the spoon. If it doesn't, add a little milk and keep stirring.
Step 4: Bake
Divide the mixture between the cake cases filling each on about ¾ full, and bake for 12-15 mins, until they are pale golden and springy to the touch. (if one tray is on a lower shelf in the oven it may need a little longer). Cool on a wire rack.
Step 5: Icing
Combine 500g icing sugar with 5 tablespoons water and stir until it reaches a smooth consistency. Divide the mixture into 2 or 3 bowls and colour each bowl with your chosen food colouring, mixing thoroughly.
Top each cake with icing and a sugar flower or cherry, leave to set.