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    Mini orange blossom daisy cakes

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    Mini orange blossom daisy cakes

    These mini cakes look really pretty, whether for a kids’ party or for coffee mornings. The hint of orange blossom gives an extra boost to the flavour. Try making half with the silver shimmer spray.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes

    Makes: 9


    100g Anchor Butter
    100g Waitrose Golden Caster Sugar
    2 medium British Blacktail Free Range Eggs
    100g self-raising flour
    2 tsp Nielsen-Massey Orange Blossom Water

    150g Anchor Butter
    250g icing sugar
    1 tsp Nielsen-Massey Orange Blossom Water
    Dr Oetker Shimmer Spray, Gold
    9 x Dr Oetker Wafer Daisies


    1. Preheat the oven to 200°C, gas mark 6. Place 9 muffin cases in a muffin tin.

    2. Whisk the butter and sugar together until pale and fluffy. Whisk in the eggs, 1 at a time. Fold in the flour and the orange blossom water. Divide between the muffin cases and bake for 15 minutes until golden and a skewer comes out clean when inserted in a cake. Allow to cool.

    3. To make the topping, whisk the butter, sugar and orange blossom water until pale. Spoon this into a piping bag with a 1cm nozzle. Pipe onto the cakes. Spray with gold shimmer and add a daisy to each.

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