Ingredients
Glacé icing
Method
1.Preheat oven to 180°C. Line eight holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, rosewater, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop 1/4 cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make glacé icing; sift icing sugar into small heatproof bowl; stir in butter and enough of the hot water to make a thick paste. Stir over small saucepan of simmering water until icing is spreadable. Tint icing apricot with food colouring.
5.Spread cold cakes with icing. Position rose petals in center of each cake before icing has set.
Make sure the rose petals have not been treated with any chemical sprays.
Note
