Gluten-free Chocolate, Orange & Ginger Box Cakes with edible flowers

Pre-heat the oven to 200°C / Fan 180°C / 400°F / Gas 6

Place the butter and sugar in a bowl and whisk until light and golden in colour. Add the eggs one by one, followed by the milk.

Sieve the gluten-free cocoa powder, self-raising flour and baking powder in a separate bowl, then gradually add to the butter mixture and zest of 1 orange. Whisk until evenly blended.

Distribute the mixture evenly between the mini loaf cases and bake in the oven for approximately 15 minutes depending on your oven. Once cooked remove from the oven and set aside to cool.

To make the buttercream, sieve the icing sugar into a bowl. Add the butter, orange zest and stem ginger. Whisk until evenly blended.

Once the loaves have cooled, carefully slice a panel out of the length of each loaf, cutting on the diagonal to form a V shape.

Pipe the butter cream down the middle of each cake and decorate with edible flowers or alternative decorations.