Quick & Easy

Daisy bunch

daisy bunch


Buttercream (1 quantity)


1.Preheat oven to moderate. Line 12-hole (⅓-cup/80ml) muffin pan with paper patty cases. Make cake according to directions on packet, pour ¼ cup mixture into each hole, bake in moderate oven about 20 minutes. Stand cakes in pan 5 minutes; turn onto wire rack to cool.
2.Beat the butter in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar.Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
3.Tint one-third of the butter cream with yellow colouring, spread over five cakes. Tint remaining butter cream with pink colouring, spread over remaining cakes.
4.Using scissors, cut 18 pink marshmallows and 24 yellow marshmallows in half horizontally. Squeeze ends of each marshmallow together to form petals. Decorate pink cakes with six or seven yellow marshmallow petals and yellow cakes with six or seven pink marshmallow petals.
5.Position purple Smarties in centre of pink flowers, position pink Smarties in centre of yellow flowers. Position flowers on prepared board.
6.On surface dusted with icing sugar, knead soft icing until smooth. Knead green colouring into icing, divide icing into quarters. Roll one-quarter of the icing into 5mm thick cord. Enclose remaining icing in plastic wrap, reserve. Cut icing cord into three uneven lengths, position on board. Repeat with reserved icing to make 12 stems in total.
7.Pinch stems together near ends, secure bow with a little butter cream. Position spearmint leaves along stems, secure with a little butter cream. Using scissors, cut marshmallows in half then squeeze ends together to form petals.

Related stories