Fondant Flowerprint Cake

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Fondant Flowerprint Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
12
For the cupcakes
¾ cup butter
¾ cup superfine caster sugar
3 eggs (beaten)
1 ½ cups self-rising flour (sifted)
1 teaspoon Rose water
To decorate
1 ¾ cups white Sugar paste
Corn starch
powdered sugar
3 tablespoons Apricot Jam (warmed)
How healthy are the main ingredients?
egg

Preparation steps

1.
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.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and beat well. Stir in the rosewater.
4.
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.
5.
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.
6.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.