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1
Mix together all of the cake ingredients until smooth.
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2
Divide separately into two cake tins and cook at 180c for 20-30 mins or until golden brown and springy.
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3
Remove cakes from tin and leave to cool completely on a wire rack.
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4
Mix together the Icing Sugar & Butter filling ingredients.
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5
You can add more or less of the Cocoa Powder to your personal taste.
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6
Sprinkle in your desired amount of chocolate chips and fold in to the mix.
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7
When the cake is cool, spread the filling on to one half of the cake and even out.
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8
Place other half on top and press down lightly.
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9
Roll out the white icing.
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10
I did mine pretty thin but it's up to you how you want it.
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11
Lightly brush the top of the cake with jam and cover with the icing being careful to make it smooth.
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12
Trim off the extra.
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13
With the leftover icing, mix in a little of the food colouring until you reach your desired shade of pink.
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14
(Or any colour you would like)
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15
Roll out the pink icing and cut out your flower shapes.
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16
I used a Sugarcraft Plunger Cutter.
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17
You can use a cookie cutter or cut by hand
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18
Brush the back of each sparingly with jam and place where you like on the cake.
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19
With the Green writing icing, decorate with vines and leaves etc connecting the flowers.
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20
How you choose to design the tip is really up to you.
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21
Mine is just an example.
