Ingredients

• 250g unsalted butter, softened
• 1 cup caster sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1 1/2 cups self-raising flour
• 1/2 cup plain flour
• 1/4 cup milk
• 4 1/2 cups pure icing sugar
• 1/4 cup glucose syrup
• 1/2 teaspoon vanilla extract
• 12 white and pink edible sugar flowers

Method

• Step 1 Preheat oven to 180C/160C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan.
• Step 2 Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Sift over flours. Add milk. Stir to combine.
• Step 3 Spoon mixture into pan. Smooth surface. Bake for 1 hour or until a skewer inserted in centre of cake comes out clean (cover cake loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.
• Step 4 Trim ends of cake. Cut cake into six 3cm-thick slices. Using a 4cm square cutter, cut 2 squares from each slice. Discard off cuts. Place a wire rack over a large baking paper-lined baking tray. Place cake squares on wire rack.
• Step 5 Place icing sugar, glucose syrup, vanilla and 1/4 cup cold water in a large heatproof bowl over a pan of simmering water. Stir for 5 to 7 minutes or until smooth and runny. Using a large metal spoon, carefully pour icing over 1 cake to completely cover. Top with a sugar flower. Repeat with remaining cakes, icing and flowers. Set aside for 30 minutes to set. Remove from wire rack and serve.