Butter cream (1 quantity)
1.Preheat oven to 180°C (160°C fan-forced). Grease and line deep 30cm-round cake pan.
2.Make cake according to directions on packets. Spread mixture into pan; bake about 1 hour. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool.
3.Level cake top; turn cake cut-side down. Using paper pattern, cut flower petals and centre from cake.
4.To make butter cream, beat the butter (and any flavouring, if using) in a small narrow bowl with an electric mixer until the butter is as white as possible (this will result in a whiter butter cream which will give you better results if colouring it). Gradually beat in half the sifted icing sugar then the milk, then the remaining icing sugar. Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Place half the butter cream in a small bowl; tint yellow. Tint remaining butter cream orange.
6.Using picture as a guide, spread yellow butter cream all over tops and sides of flower centre and three of the petals; place on prepared board, secure with a little butter cream. Decorate with yellow mini M&M’s.
7.Spread orange butter cream all over tops and sides of remaining petals. Decorate with orange mini M&M’s.
Equipment: deep 30cm-round cake pan; 40cm-square prepared cake board.Note