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Recipe by Good Food

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1. Heat the oven to 190C/fan 170C/gas 5. Arrange paper cases in bun tins. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Divide the mixture between the cases so they are half filled and bake for 12-15 mins, until risen and golden. Cool on a wire rack.
2. Mix the icing sugar and water until smooth and use a third on eight of the cakes. Divide the rest in half, and colour one half pale green and the other half pale pink. Decorate the white ones with crystallised violets, the pink ones with the roses and the green ones with the wafer flowers. Leave to set. Will keep for up to 2-3 days stored in an airtight container in a cool place.

Per cake

193 kcalories, protein 2g, carbohydrate 36g, fat 6 g, saturated fat 3g, fibre 0g, sugar 31g, salt 0.2 g

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Ingredients

For the cakes

• 140g butter , very well softened
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g custard powder or cornflour

For decorating

• 600g icing sugar , sifted
• 6 tbsp water , or half water and half lemon juice, strained
• edible green and pink food colourings
• crystallised violets
• crystallised roses or rose petals
• edible wafer flowers

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Difficulty and servings

Makes 24 cakes

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Plus cooling time

Freeze un-iced

Ingredients

For the cakes

• 140g butter , very well softened
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g custard powder or cornflour

For decorating

• 600g icing sugar , sifted
• 6 tbsp water , or half water and half lemon juice, strained
• edible green and pink food colourings
• crystallised violets
• crystallised roses or rose petals
• edible wafer flowers

Per cake

193 kcalories, protein 2g, carbohydrate 36g, fat 6 g, saturated fat 3g, fibre 0g, sugar 31g, salt 0.2 g

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