Purple flair

purple flair
9 Item


Butter cream


1.Preheat oven to 170°C/340°F. Line nine holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, egg, buttermilk, syrup and sifted dry ingredients in small bowl with electric mixer on low speed until combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 35 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make butter cream, beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.
5.Spread cold cakes with butter cream.
6.Working with one cake at a time, gently push 2cm leaf cutter into butter cream; sprinkle some sugar sprinkles inside the cutter, gently remove the cutter. Repeat to make another leaf on the cake.
7.Position sugar roses on cakes.

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