Traditional madeleines given the Kim-Joy twist turns them into little cakes with cat faces. Have fun with the eye shapes for extra personality.
Heat the oven to 200°C/180°C fan/Gas 6. Place the greased and dusted madeleine tray in the freezer until you’re ready to use it.
Make the madeleines. Whisk the sugar and eggs together in a stand mixer fitted with the whisk, on high speed for 7 minutes, until thick. Sift the flour and baking powder into the bowl and, using a wooden spoon, fold it in until just incorporated.
Add the melted butter, milk and orange blossom water and fold again until the mixture is just combined. Transfer the mixture to a freezer-proof bowl and freeze for 20 minutes.
Meanwhile make the orange icing. Combine the icing sugar and orange juice in a bowl to give a smooth, runny consistency. Add the orange colouring a little at a time, stirring between each addition, until you have a pale orange colour. Pour the orange icing into a wide-rimmed glass ready for dipping.
When the madeleine mixture has had 20 minutes in the freezer, remove it and the tray from the freezer. Spoon the mixture into the large piping bag. Snip the end of the piping bag and squeeze equal amounts of the mixture into the dusted hollows in the madeleine tray.
Bake the madeleines for 12–15 minutes, until risen and golden, then transfer the tray to a wire rack and leave the madeleines to cool for 15 minutes. Then, remove the madeleines from the hollows and leave them to cool completely on the wire rack.
Holding the narrowest end, dip each madeleine half way into the icing to half coat (this will form the face of each cat). Allow any excess to drip off and return the madeleines to the wire rack to set.
Meanwhile, make the decoration. Combine the icing sugar and egg white in a bowl to a smooth, piping consistency. Divide the icing equally between two bowls. Colour one bowl orange to match the dipping icing and the other black. Spoon each colour into a separate small piping bag.
Snip the end of each piping bag to give a writing-sized hole. Using the orange icing, pipe small, filled triangular ears at the top of the dipped icing on each madeleine. Pipe eyes, a nose and whiskers using the black icing. Allow to set before serving.