These are absolutely fabulous! I make the Victoria sponge slab in the roasting tray, cut into 4/5cm squared cubes, I got about 24 cubes. I then froze them in batches of 6. You can get out 6 at a time to decorate and serve – see the photos.
The butter cream is enough to coat the sides of all 24 cubes – I froze this too ( in 4 batches), and got 1 batch out of the freezer along with the cakes.
What you need....
Roasting tin approx 30cm x20cm – greased & lined with greaseproof paper – ensure no creases in the corners
Pre heat the oven to 180 C; 375 F; Gas 5
Ingredients...
For the Victoria Sponge – basic recipe
200g cake margarine, softened200g caster sugar
4 eggs, beaten
200g self raising flour
How to...
Cream the margarine & caster sugar together until pale and fluffy. Add the beaten egg and a Tblsp of the flour a little at a time, when the egg is used up, add the remaining flour and stir well to ensure everything is combined.
Spoon the mixture into the prepared tin, pushing the mixture into the corners, and flatten out. Place tin on the middle shelf, in the pre heated oven. Bake for 20 minutes until golden brown and well risen. Allow to cool slightly before turning out on to cooling rack. Remove paper carefully and allow to cool.If required, even off the edges, then cut into 24 @ 5cm x5cm squares. Use as required
100’s & 1000’s or sugar strands or chocolate vermicelli
Glace Icing – 100g sifted icing sugar, combined with 1-2 Tblsp water, stirred continuously to combine. Be really careful adding any more water, the icing should be quite thick – not runny!
Place the 100’s&1000’s in a small bowl, ensure the butter cream is softened and make the glace icing.
On each square coat the sides, then dip the sides into the 100’s&1000’s on all 4 sides. Handle carefully onto serving plate. Top each cake with glace icing.
PIMPING: Chocolate vermicelli around the sides and melted white chocolate on top...use your imagination for loads more variations 
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