1. Preheat oven to 190 degrees/ fan 170 degrees/ gas mark 5.
2. Line two 12-hole bun tins with paper cake cases.
3. Cream 175g butter and 175g caster sugar together until light and fluffy.
4. Add 1 teaspoon vanilla essence and gradually beat in 3 beaten eggs little by little, if the mixture curdles, add a tablespoon of flour and continue beating.
5. 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 alittle milk and keep stirring.
6. Divide the mixture between the cake cases filling each on about 3/4 full, and bake for 12-15mins, until they are pale golden and springy to the touch.
7. Cool on a wire rack.
8. Combine 500g icing sugar with 5 tablespoons water and stir until it reaches a smooth consistency.
9. Divide the mixture into 2 or 3 bowls and color each bowl with your chosen food colouring, mixing thoroughly.
10. Top each cake with icing and a sugar flower or cherry, leave to set.