• 12 Vanilla Cupcakes (see page 22)
  • 4 tablespoons sherry or orange-flavoured liqueur (optional)
  • 200 g (7 oz) icing sugar, sifted
  • 1–2 tablespoons lemon juice
  • 36 sugared almonds
  • 12 frosted flowers (see page 228)
  • fine white ribbon, to decorate

Drizzle the cakes with the sherry or liqueur, if using. Mix the icing sugar with 1 tablespoon of the lemon juice in a bowl. Slowly add the remaining lemon juice, stirring well with a wooden spoon, until the icing holds its shape but is not difficult to spread – you may not need all the juice.

Spread the lemon-flavoured icing over the tops of the cooled cakes using a small palette knife and arrange 3 sugared almonds in the centre of each.

Place a frosted flower on top of each cake and tie a length of white ribbon around each paper cake case to decorate it, finishing it with a bow.

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