Ingredients
Butter cream
Decorations
Method
1.Preheat oven to 180°C. Grease deep 25cm round cake pan, line base with baking paper.
2.Using both packets, prepare cake mix according to directions; pour into prepared pan. Bake about 1 hour. Stand cake in pan 5 minutes; turn onto wire rack to cool.
3.On a surface dusted with icing sugar, knead icing until smooth and pliable. Tint icing with lemon and golden yellow colourings; knead until both colouring are evenly distributed through icing.
4.Roll icing out evenly to about 2cm thick. Cut out about 25 small, 25 medium and 25 large petal shapes.
5.Drape ends of petals over wooden spoon handles and allow to dry.
6.To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
7.Tint butter cream with golden yellow and a little red colouring. Using a serrated knife, level top of cake. Place cake, base-side up, on 35cm round prepared board. Spread cake with butter cream.
8.Leave enough space for Wagon Wheel in centre of the cake. Press petals gently into butter cream, using large petals for outer row, then a row of medium petals, then a row of small petals.
9.Place Wagon Wheel in centre of cake; sprinkle with yellow sugar crystals. Secure ribbon around cake. Insert wire into bee and position on cake.
Watch their eyes light up for this happy, smiling flower. White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops.
Note
