Ingredients
Butter cream
Method
1.Preheat oven to 180°C (160°C fan-forced).
2.Place 20 paper cases into two 12-hole (â…“-cup/80ml) muffin pans.
3.Have butter at room temperature. Beat butter in a medium bowl with electric mixer until pale. Sift flour together with ¼ cup of the sugar. Add half flour-sugar mixture and half milk to butter; beat until combined. Add remaining flour-sugar mixture and milk; beat until well combined.
4.Place eggs and egg whites in a small bowl; beat with electric mixer on high speed until eggs are thick and creamy. Add remaining sugar, a little at a time; beating until sugar has dissolved. Gradually add egg mixture, a little at a time, to flour mixture; beating until mixture is well combined.
5.Spoon mixture into pans. Bake about 20 minutes. Stand for 5 minutes. Remove cakes from pans; place onto wire racks to cool.
6.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.
7.Spread cakes with butter cream and decorate with flowers.
Have butter at room temperature. Beat butter in a small bowl with electric mixer until very pale. Add half sifted icing sugar and half milk; beating until well combined. Add remaining icing sugar and milk; beat until mixture is smooth.
Note
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