Iced Flowery Cakes

Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Put the butter, sugar, flour, eggs and milk in a mixing bowl and whisk with an electric whisk for 1 minute. Alternatively beat with a wooden spoon for 2 minutes until well blended.

Divide the mixture between 2 bowls and stir the cocoa powder into one of the mixtures.

Spoon the chocolate mixture into the paper cases and spoon the plain mixture on top.

Bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes in the tins, then place on a wire rack to cool completely.

For the pale blue icing: mix together the fondant icing sugar and water to form a stiff dough. Heat gently in a heatproof bowl over a pan of simmering (not boiling) water until melted. Do not overheat. Remove from the heat and stir in the blue food colouring. The mixture should have a soft flowing consistency. If it is thick add a little more cool boiled water.

Quickly dip the cakes, one at a time into the fondant, shaking off any excess. When the cakes have set, dip them into the fondant again, to coat twice. Sprinkle with sparkling sugar and leave to set.

For the flowers: roll out the blue sugarpaste thinly on a surface dusted with icing sugar. Cut out 60 small discs.

Repeat with the white sugarpaste, cutting out 60 smaller discs.

For the icing: sift the royal icing sugar into a deep bowl. Beat in the lemon juice and beat well until thick and smooth. Add a little hot water, beating again until thick and smooth.

Spoon into a small piping bag with a plain nozzle. Pipe lines on the blue and white discs - as in the photo and leave to set.

Pipe short lines around the edges of the cakes as in the photo.

Attach the blue discs to the cakes with a little water. Arrange the white discs on top, attaching with a little water.