Even if you've over-indulged, you'll surely have space for one of these darling little treats
150g baking margarine (eg Stork)
150g caster sugar
150g self raising flour
30g cocoa powder
For the buttercream filling
80g butter, softened
250g icing sugar
Ready-to-roll chocolate fondant
Cream together the sugar and margarine until light and fluffy. Add the eggs one by one, along with a little flour to stop the mixture from curdling. Once combined, sift in the rest of the flour and gently fold it into the mixture.
Add the mix to a greased sandwich tin that’s lined with baking paper. Bake for 20 minutes at 170°C, or until the top is golden and a skewer comes away from the sponge clean. Leave to cool.
Beat together the ingredients for the buttercream and set aside.
Take a lump of sugarpaste and colour with food colouring. Roll out thinly and cut out delicate flower shapes with the embossed cutters. Pack the bottom of an egg box with a little tissue and then lay the flower shapes in, largest first. Stick each one together with a little dab of water. Add a circle of fondant the same colour as your cake covering to the centre of the flower. Leave for a few hours for the flowers to go hard.
Once the cake is completely cool, turn it out from the tin. Using a serrated knife, carefully slice the top off to make it level. Using a 4.8cm pastry cutter, cut as many small rounds as you can from the cake. Using the buttercream, sandwich two small rounds together and then enrobe the cake in a thin, smooth layer of buttercream.
Once all the cakes are sandwiched and covered, roll out the fondant to a thickness of about 0.5cm. Carefully lay over the mini cakes, one at a time, and smooth over the surface with your hands to get even coverage with no folds or pockets. Use an icing smoother to ‘polish’ the icing, getting rid of any lumps and bumps. Set aside and leave uncovered to let the icing harden slightly.
Finish your masterpiece by sticking the hardened flowers to the top, using a little royal icing and adding a trim of ribbon to the base, securing with royal icing at the end.