Vanilla & cream cheese pound cakes

Preheat oven to 160°C. Lightly brush twelve 80ml (1/3-cup) capacity muffin pans with melted butter to grease.

Use an electric beater to beat the butter, sugar, vanilla and half the cream cheese in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Sift over the flour and baking powder and use a large metal spoon to stir until combined.

Divide the mixture among the prepared pans and smooth the surfaces. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely.

Use an electric beater to beat the remaining cream cheese and extra butter in a bowl until combined. Gradually add the icing sugar, beating constantly, until the mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours to chill, or until the icing is firm.

Spread the cakes with the icing and decorate with cachous and edible flowers to serve.