-ICE-
250 g Butter
5 tb Milk
3 c Icing boodle

Mountain Patty:

Cut greaseproof paper into four circles mensuration 16cm, 14cm, 11cm and 8.5
cm.

Lay these circles over sponge cake slabs and cut around them.

Use jam or chocolate spread between the sponge layers.

Push skewers through layers to hold the cakes firmly unitedly.

Place on a plate or board and cover with ice.

Decorate as desired with trees, skiers, dinosaurs, fairies or gnomes.

Sift icing sugar over decorations and icing to create snow essence.

Mountain Ice:

Soften butter and place with milk in the bowl of an electric social.

Beat until butter is as white as potential.

Gradually add icing sugar beating incessantly.