Iced white chocolate cakes
1. Heat oven to 160 degC fan bake. Grease and line the bases of 6 x 250ml-capacity cake tins.
2. Place butter, sugar, honey, chopped white chocolate and milk in a saucepan over a medium heat. Stir until chocolate melts and sugar dissolves. Remove to cool to room temperature.
3. Stir in vanilla and eggs, then stir in sifted flour and baking powder. Spoon into prepared cake tins and bake for 30 to 35 minutes, or until a skewer inserted in the centre of one cake comes out clean. Remove cakes to a wire rack to cool.
4. Once the cakes are cold, ice with rolled-out fondant icing (available from supermarkets). Dust a work surface with cornflour, then roll out icing and use to cover cakes. With extra fondant icing, cut out desired shapes with pastry-cutters. Arrange decorations on tops of cakes by moistening the backs of shapes with a little water and pressing onto the top of each iced cake. Decorate with silver cachous (silver balls, available from supermarkets), if desired.