Buttercream: 125g butter 2-3 cups icing sugar 2 teaspoon vanilla essence Dash milk Pinch salt Food colouring of choice
Beat butter and sugar, then add in 1 egg at a time, then vanilla. Sift dry ingredients and add alternately with milk until smooth batter forms. Grease tinkie maker. Spoon in 4 tablespoon batter into each slot. Bake for 6-8 minutes until golden and risen. Poke knife in cake in center to see if done then remove and allow to cool. Beat all ingredients for buttercream. Either slice tinkies and pipe cream sandwiching it or leave hole and from underneath push piping bag with nozzle into 3 places and pipe in cream.