Orange peach cake
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3-4 whole glace peaches
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75 butter softened
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1 teaspoon finely grated rind
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1/3 cup (75g) caster sugar
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1 egg
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2 tablespoons self raising flour
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1/2 cup plain flour
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3 tablespoons yogurt or sour cream
Decorations
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15cm polystyrene ball
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24 skewers or double ended toothpicks
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2 sheets tissue paper
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ribbon
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fresh flowers
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florist tape
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2 x 12 mini cupcake baking trays lined with 24 mini cupcake liners
Step 1 - Cut each peach in half horizontally and then each half into small, thin strips-you will need to place 5 petals and 1 small piece as a centre for each flower so you'll want at least 120 petals and 24 centres so it will take a while. Try not to cut them too thick.
Step 2 - Preheat the oven to 180c/160c fan forced.
Step 3 - Beat butter, rind, sugar and egg in small bowl with electric mixer until light and fluffy.
Step 4 - Stir in sifted flours and then yogurt or sour cream. Divide mixture among cases; smooth surface. Top each cake with 5 petals and a small centre piece.
_After being baked, the cake has risen and because it's on 160c it didn't brown
_
Step 5 - Bake for 10 minutes until a skewer comes out clean.
Step 6 - Using a serrated knife, cut about a quarter of the ball away, so that ball will sit flat. Using toothpicks or skewers, secure cakes to ball. Place bouquet on small stand, wrap with paper and ribbon. Blind ends of fresh flowers with florist tape, position flowers between cakes