Pack these charming little elderflower and lemon cakes into a seedling box or a trough as a gift for a gardener.
Dust a work surface and rolling pin with icing sugar. Roll out the coloured sugarpaste to 2-3mm thick. Using a cutter, cut out shapes as close together as you can. Re-roll the pieces and repeat. Dry on a baking tray lined with baking parchment. (Pipe details with royal icing, if you like.) These keep for months, in dry conditions in a cardboard box; not in an airtight container.
For the buttercream, beat the butter until really pale in an electric mixer, or with a hand-held electric whisk. Add the zest and icing sugar and beat for five minutes until fluffy. Add the cordial slowly, tasting as you do so; you may not need it all. Put the buttercream into the piping bag with star nozzle, and swirl on each cake.
I like my flowerpots bursting with blooms so don’t hold back! Lay all your decorations - sugarpaste and fresh - in front of you. Stick them on to the cakes. Tie raffia or ribbon around each paper case to finish.
© 2011 Fiona Cairns. All rights reserved.