Fondant Flowerprint Cake
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun or muffin tin.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
Sift in the flour and beat well. Stir in the rosewater.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Roll out the white sugarpaste with a rose embossed rolling pin on a surface dusted with cornflour and icing sugar. Cut out rounds with a cutter, slightly larger than the diameter of the cakes.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.