• selection of small edible spring flowers, such as primroses, violets or rose petals, or herb flowers
  • 1 egg white
  • caster sugar, for dusting
  • 1 quantity White Chocolate Fudge Frosting (see page 18)
  • 12 Vanilla Cupcakes (see page 22)
  • fine pastel-coloured ribbon, to decorate (optional)

Make sure the flowers are clean and thoroughly dry before frosting. Put the egg white in a small bowl and beat lightly with a fork. Put the sugar in a separate bowl.

Using your fingers or a soft paintbrush, coat all the petals on both sides with the egg white. Dust plenty of sugar over the flowers until evenly coated. Transfer to a sheet of nonstick baking parchment and leave for at least 1 hour until firm.

Spread the chocolate frosting over the tops of the cooled cakes using a small palette knife. Decorate the top of each with the frosted flowers. Tie a length of ribbon around each paper cake case to decorate, finishing it with a ribbon bow, if using.

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