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For the cake: Sift the flour and baking powder three times.
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Set aside.
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Melt the butter in a small pan over low heat.
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Once melted, remove from heat and let cool.
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Set aside.
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Separate the egg whites and yolks.
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Beat egg whites until they become white and frothy.
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Add sugar little by little and continue beating until sugar dissolves.
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Next add the egg yolks and beat about 5 minutes.
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After that, add in the dry ingredients, melted butter, and vanilla.
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Mix well using a rubber spatula.
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Pour the cake batter into an 9-inch sunflower shaped cake pan that has been greased with butter and floured.
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Preheat oven to 180 cup degrees and bake the cake for 25 minutes.
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The cake is ready when you can lightly press on it with your finger and it bounces back.
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Remove the cake from the oven and let cool before decorating it.
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When the cake is cool, invert it onto your serving platter and peel off the top crust (just the outer crust) of your cake.
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For the frosting: Using an electric mixer, beat butter in a bowl until pale.
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Gradually add icing sugar and milk, beating constantly until combined.
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Add vanilla .
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Mix.
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Divide into two portions.
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Add food coloring to each portion (2 drops in one, 3 drops in the other).
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Mix well.
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Fill pastry bag (piping bag)with the buttercream frosting and pipe onto the cake.
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(Use star nozzle).
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Next place chocolate candy in the center of cake (for the sunflower seeds).
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Ive done in the photo above.
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Serve and enjoy.
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see my web site.
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www.
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recipesrilankablogspot.
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com
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www.
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stellarecipe.
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webs.
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com
