Ingredients
Butter cream
Method
1.Preheat oven to 170°C (150°C fan-forced). Place 15 patterned paper cases (1/3-cup/80ml capacity) on a large oven tray.
2.Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time (mixture might separate, but will come together later). Add sifted flour, almond, milk and juice, in two batches.
3.Divide mixture among paper cases, fill to 2/3-full and smooth surface. Bake cakes for about 25 minutes or until cooked when tested with a skewer. Transfer cakes to rack to cool.
4.Meanwhile; to make butter cream; beat butter in a bowl with an electric mixer until as white as possible. Add vanilla, then gradually beat in sifted icing sugar and milk, in batches. Tint pink.
5.Using a piping bag fitted with a small fluted tube, pipe icing onto cakes. Decorate with the sugar flowers.
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