Yummie Buttercake recipe

Please read first!!

 serves twelve

INGREDIENTS

200g butter, softened

2 1/4 cups (300g) of gluten-free self raising flour

1 cup (125mL) milk

2 eggs

2 egg whites

3 x 10g packets gluten-free edible sugar roses

FROSTING

1 cup (220g) caster sugar

1/2 cup (125mL) water

2 egg whites

green, white and red food colouring

1. Preheat oven to 180 degrees Celsius. Grease and line deep 25cm-heart cake pan.

2.Beat butter in medium bowl with electric mixer until changed to a paler colour. Sift flour and 1/4 cup of the sugar together. Beat flour mixture and milk into the butter, in two batches only until combined.

3. Beat eggs and egg whites in a small bowl with electric mixer until thick and creamy. Gradually add remaining sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually pour egg mix into flour mixture with motor operating at low speed, only until combined.

4.Spread mixture into pan; bake about 50 mins. Stand cake 10 mins; turn, top side up, onto wire rack to cool.

FLUFFY FROSTING

Stir sugar and water in small saucepan over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring about 5mins, or until syrup reaches 116 degrees Celsius on a candy thermometer. Syrup should be thick but not coloured. Remove from heat; allow bubbles to subside. Beat egg whites in small bowl with electric mixer until soft peaks form. While mixer is operating, add hot syrup in thin stream; beat on high speed for about 10mins or until mixture is thick and cool. Reserve 2 tablespoons of the frosting in a small bowl and tint it green. Tint icing red and spread on the cake evenly. Put the green icing into a small frosting bag; pipe leaves onto cake. Tint four table spoons of icing and place into small frosting bag. Make flower shapes!! And Bobs your uncle!