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Mini orange blossom daisy cakes
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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.
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
FOR THE TOPPING
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.
Typical values per serving: