Preheat the oven 180°C / 160°C fan/ gas mark 5.

Line 4 Le Creuset Petite Casseroles with a paper muffin case or with parchment paper. Place the eggs, butter, sugar, flour, baking powder and red food colouring in a bowl and mix until the batter is smooth and drops off a spoon easily.

Divide the mixture between the 4 Petite Casseroles and place them on a tray and bake in the oven to bake for 25–30 minutes until a skewer comes out clean. Remove the casseroles and allow to cool. When cooled, slice the top off of the buns. Cut the bun “lid” in half to make 2 wings. Spread one teaspoon of jam over the top of each bun.

Make the filling by combining the double cream, cream cheese, icing sugar and vanilla until the mixture is thick and soft peaks form.

Pipe or spoon the cream mixture on top of the jam. Place the 2 wings into the cream and then pipe a row of cream between the two wings.

Decorate with glace cherries and gold balls to look like jewels. Spray the buns with gold lustre.