White chocolate ganache
1.Preheat oven to 160°C. Line 12-hole (1/3 -cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl and allow to cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then egg. Divide mixture into paper cases.
4.Bake cakes about 30 minutes. Stand in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make white chocolate ganache, bring cream to the boil in small saucepan, then remove from heat. Add chocolate and stir until smooth.
6.Spread the top of each cake with ganache. Position six melts around the outside of each cake to make petals and place a jelly button in the centre.
Jelly buttons are liquorice flavoured jellies with a crunchy coating. They are also known as jelly spogs.Note