Nimble Nibbles: Untraditional Mini Christmas Cakes

Hey Everybody!
I have another Christmas post *surprise surprise ;)* This one is for two different Christmas themed sponge cakes, as I know many people are not fans of traditional Christmas cake! You can do what I did and make both of them in mini form or choose one design and make it in normal cake size.
So let's get started...

You will need:

115g butter
115g caster sugar
2 eggs
115g self-raising flour
tsp vanilla essence
two lined 5" round cake tins

1. Preheat your oven to 190°C

2. Cream together the butter and sugar

3. Add the egg, vanilla and flour and mix again

4. Evenly disperse the mixture between the two lined cake pans

5. Pop into the oven for 20-30minutes, making sure to check on the cake when it reaches the 20 minute mark

Now that you have your mini cake made you can decide which of the two ways to decorate it:

Option 1:

1. Beat 200g butter until it turns a pale white colour

2. Add 400g icing sugar and mix until you have a smooth icing

3. Spread some of the icing in between the two cake layers and sandwich the cake together

4. Cover the whole cake in a thin layer of icing to act as a crumb coat and allow it to harden for about 15mins in the fridge

5. Take some more of the icing and apply a generous amount to the whole cake

6. While the icing is still tacky sprinkle some Christmas-y sprinkles onto the top

7. Place about 4-5 teaspoons of the icing into another bowl and add some green food colouring and mix

8. Put the green icing into a piping bag with a 1M nozzle

9. Pipe the icing around the top of the cake to create a border/ wreath. To do this squeeze a blob of the icing and pull the bag forward while releasing pressure on the bag. I know this is hard to explain but hopefully you can see what I mean in the picture

10. Place about 3 teaspoons of the icing into another bowl, dye it red and place in a piping bag with a tiny bit of the tip cut off

11. Pipe a simple bow onto the wreath and you're done!

Option 2:

1. Beat 200g butter until pale white in colour

2. Add 400g icing sugar and mix again

3. Use some of the icing to sandwich together the cake layers and crumb coat the cake

4. Disperse the icing between three bowls, one bowl will stay as the white icing, one bowl red and the last bowl green

5. Place the icing into three separate icing bags, that have the same size tip cut off the end

6. Starting with whichever colour you like, squeeze a circular blob onto the cake, take a palette knife and drag the blob