Marshmallow daisy cakes

Name: Marshmallow daisy cakes
Ingredients: 115 g/4 oz/1 cup self-raising (self-rising) flour; 5 ml/1 tsp baking powder; 15 ml/1 tbsp lemon juice; 2 large (US extra large) eggs, beaten; 115 g/4 oz/½ cup soft tub margarine; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 12 pink and white marshmallows; 12 pink and white marshmallows; ½ quantity buttercream; finely grated rind of 1 lemon; small sweets (candies); caster (superfine) sugar, for dusting

Preparation info

Makes
12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

These lemony cakes are as fresh as a daisy; they are quick and very simple to make and bake. The marshmallow flowers take moments to create - all you need is a pair of scissors. They are sure to be a hit, especially with children, and will keep for two days in an airtight container.

Ingredients

115 g/4 oz/1 cup self-raising (self-rising) flour
5

Cake

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a 12-cup muffin tin (pan) with paper cases.
Sift the flour, baking powder and sugar into a large bowl, then add the remaining ingredients. Beat until light and creamy, then place heaped spoonfuls into the pap