Ingredients Jump to Instructions ↓

  1. 250g butter, softened

  2. 215g (1 cup) caster sugar

  3. 4 eggs

  4. 375g (2 1/2 cups) self-raising flour

  5. 185ml (3/4 cup) milk

  6. Sugared flowers

  7. 1 egg white

  8. 100g (1/2 cup) caster sugar

  9. 24 fresh edible flowers (such as violets)

  10. Icing

  11. 125g butter, softened

  12. 230g (1 1/2 cups) icing sugar mixture

  13. 1 tsp vanilla essence

  14. 8 drops red liquid food colouring

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Line 24 medium 80ml (1/3-cup) capacity muffin pans with paper cases.

  2. Use an electric beater to beat butter, sugar and vanilla essence together in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold in half the flour, then half milk, until well combined. Repeat with remaining flour and milk.

  3. Spoon batter among prepared pans. Bake in oven for 20 minutes or until a skewer inserted into the centres of cakes comes out clean. Remove from oven and turn onto a wire rack. Set aside for 30 minutes or until completely cool.

  4. To make the sugared flowers, use a fork to whisk the egg white in a small bowl until thin and slightly frothy. Place the sugar in another small bowl. Line a tray with paper towel. Use a small, clean paintbrush to lightly brush the petals of a flower with egg white. Sprinkle the flower with sugar to evenly coat and gently shake off any excess. Place flower on the lined tray. Repeat with remaining flowers. Set aside for 2 hours to dry.

  5. To make the icing, use an electric beater to beat the butter in a bowl until light and fluffy. Gradually add icing sugar and beat until pale. Add vanilla and food colouring and beat until well combined.

  6. Spread the icing evenly over cakes. Top with flowers and arrange on a cake stand to serve.


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