Warmth broiler to 180C/160C fan/gas 4 and line the biscuit tin with the biscuit cases. Put a large portion of the spread, sugar and vanilla in a bowl, and beat until pale and fleecy. Include one egg and blend well. Include a large portion of the flour and drain, and blend with a spatula until joined. Utilize 2 teaspoons to disseminate the cake blend equally among the cases and heat for 12 mins until risen and brilliant, and a stick embedded to the inside tells the truth. Exchange to a wire rack to cool. Rehash to make another group of 24 small scale cakes.
While the cakes are cooling, make the icing. Put the spread and icing sugar in a bowl and beat until smooth. Include the vanilla and nourishment shading, and mix again until equally hued. Exchange the icing to a funneling pack fitted with a little star spout. Once the cakes have cooled, utilize a stick to make a little gap in the base of each cake. To finish the cakes, pipe blobs of green icing over the surface of every one.
Presently you're prepared to begin amassing your Christmas tree. Paint the froth cone done with green paint and leave to dry – don't stress over it being excessively perfect. Push the cone into the pot. To assemble the tree, push a mixed drink stick into the base of each cake and press it into the cone. Proceed until the point that the cone is canvassed in cakes, endeavoring to keep them as near one another as could be allowed. You may have some left finished, which you can serve close by the tree.
Splash the chocolate star gold and put over the tree, at that point brighten whatever remains of the tree with desserts. The cakes will keep going for 3 days