Ingredients
Butter cream
Method
1.Preheat oven to 160°C. Line nine holes of 12-hole (1-tablespoon/20ml) mini muffin pan with paper cases.
2.Using half of the butter cake mix, make cake according to directions on packet. Drop rounded teaspoons of mixture into each paper case; bake cakes about 15 minutes. Stand cakes in pan 5 minutes; turn top-side up, onto wire rack to cool.
3.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
4.Tint half a quantity butter cream pale yellow using food colouring; spread cakes with butter cream. Position 9 ready-made icing flowers on cakes. Using picture as a guide, position cakes on plate or prepared cake board, securing cakes with a little butter cream. Tie ribbon around cakes.
Make more cakes from any leftover cake mixture if you like. Cakes are best made on the day of the party.
Note
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