Butter cream (1 quantity)
1.Make modelling fondant, reserve a walnut-sized portion. Sprinkle gelatine over the water in cup, stand cup in small saucepan of simmering water, stirring until gelatine is dissolved, add glucose. Place half the sifted icing sugar in small bowl, stir in gelatine mixture. Gradually stir in remaining sifted icing sugar, knead on surface dusted with extra sifted icing sugar until smooth. Enclose in plastic wrap.
2.Dust surface with pure icing sugar, roll remaining fondant to a thickness of approximately 3mm. Cut out 18 flowers using 3cm cutter or 36 flowers using 2cm cutter.
3.Divide reserved fondant into three, knead one of the colourings into each portion. Roll tiny balls for flower centres, lightly brush flower centres with water to secure coloured balls.
4.Preheat oven to 180°C (160°C fan-forced). Line 6-hole texas (3/4 cup/180ml) or 12-hole standard (1/3 cup/80ml) muffin pan with paper cases.
5.Beat butter, rind, sugar and eggs in small bowl with electric mixer until light and fluffy.
6.Stir in sifted flours, almond meal, cranberries, juice and milk. Divide mixture among cases, smooth surface.
7.Bake large cakes about 35 minutes, small cakes about 25 minutes. Turn cakes onto wire rack to cool.
8.Spread cakes with butter cream; decorate with flowers.