Name: Queen cakes
Yield: 9 servings
Cuisine: Bake
Ingredients: 250.00 ml flour self-raising; 125.00 g butter room temperature; 125.00 ml castor sugar; 2.00 eggs extra-large; 15.00 ml rose water; 375.00 ml icing sugar; 15.00 ml glycerine; 30.00 ml rose water; 0.00 Food colouring pink; 12.00 pink flower petals (rose), crystallised

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Ingredients (10)

250.00 ml	flour — self-raising
125.00 g	butter — room temperature
125.00 ml	castor sugar
2.00	eggs — extra-large
15.00 ml	rose water

ICING

375.00 ml	icing sugar
15.00 ml	glycerine
30.00 ml	rose water
0.00	Food colouring — pink
12.00	pink flower petals — (rose), crystallised

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Method:

Preheat the oven to 180 °C.
Line 8 to 10 hollows of a muffin tin with paper cups.
Sift the flour into a bowl and add the butter, castor sugar, eggs and rose water.
Beat everything together until smooth.
Divide the batter among the hollows and bake in the centre of the oven for 15 to 20 minutes or until the cakes are nicely risen and done.
Remove from the tin and leave to cool on a wire rack.
ICING
Sift the icing sugar into a mixing bowl and add the glycerine.
Add enough rose water to give it a soft consistency.
Add a few drops of pink food colouring and mix until well blended.
When the cakes have cooled completely, spread a little of the icing on top of each and decorate with a crystallised rose petal

To make crystallised rose petals: Whisk 1 egg white. Brush each rose petal with a thin layer of the whisked egg white and sprinkle with 15 ml caster sugar. Place on baking paper and leave for 30 minutes or until dry.