• Preparation Time; 25 minutes
• Cooking time; 18 minutes

Ingredients

• 125g soft margarine
• 125g caster sugar
• Two eggs are beaten
• 125g self-raising flour
• Grated rind and juice of 1 lemon
• 175g icing sugar sifted
• Pink food colouring
• Sugar flowers, to decorate

You are braver than you believe and more durable than you seem, a smarter than you think.

– A.A. Milne

Preparation

1. Beat the margarine, sugar, eggs, flour and lemon rind in a mixing bowl until smooth.
2. Divide the mixture evenly among foil cake cases arranged in a 12-hole deep muffin tin and spread the surface level, bake in a preheated oven, 180^oC, set timer for 18 minutes until golden and the cake spring back when gently pressed with a fingertip, leave to cool in the tin.
3. Mix the icing sugar with five teaspoons of the lemon juice to make a smooth thick, spreadable paste, trim the tops of the cakes level if need be, spoon half the icing over half the cakes and mix into a soft layer with a wetted round-bladed knife.
4. Colour the remaining icing pale pink or any colour of your choice and spoon it over the remaining cakes decorate with handmade pastel-coloured flowers stamped out from ready-to-roll icing, leave to harden for 30 minutes, and store in a sealed tin for up to 3 days.