Frosty the Snowman Cakes

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.

Sift the flour, sugar, baking powder and salt into a mixing bowl.

Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients until combined.

Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the icing: sift the icing sugar into a bowl and stir in the lemon juice until smooth. Beat in enough water to produce a thick coating consistency.

Spread the icing on the cakes.

To decorate: roll out the blue sugarpaste on a surface lightly dusted with icing sugar.

Cut out 6 rounds the same diameter as the cake, then cut each round in half. Place on the cakes, as in the photo before the icing sets.

Set aside a little white sugarpaste for the noses, scarves and hats.

Roll 12 balls of white sugarpaste, 12 smaller balls and 12 smaller balls for the snowman heads and bodies - 3 balls for each cake.

Attach to the cakes with a dab of icing.

Divide the remaining sugarpaste into 1 large piece, 1 smaller piece and a smaller piece.

Knead red food colouring into the medium sized piece and roll into small thin 'sausages' for the scarves. Attach with a dab of icing.

Knead yellow food colouring into the smallest portion and shape 12 small noses. Attach with a dab of icing.

Knead black colouring into the largest piece and shape into 12 hats. Attach to the heads with a dab of icing.

Paint the eyes, mouths and buttons with black piping icing.

Pipe the brown icing into twig shapes for the arms.