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Beat the butter and sugar together until light and creamy. Beat in the eggs one at a time and then add the vanilla extract. Fold in the flour until well combined
4
Spoon the mixture into the cones, filling to approximately 2/3 full
5
Bake for approximately 15 minutes, until the sponge is springy to the touch. Allow to cool whilst making the buttercream
6
Beat the butter together with half of the icing sugar until pale and smooth. Beat in 1 tbsp of the water, and then the remaining icing sugar, and water if needed. Beat well, until very pale and creamy, adding a little more water if it feels too stiff
7
Place a nozzle in your piping bag (I always use a Wilton 1M) and smear the raspberry jam on the inside of the bag before filling with the buttercream
8
Pipe the buttercream onto the cakes in a large swirl and place a raspberry and flake piece on top