Mini Wafer Flower Layer Cakes

Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4.)

Lightly grease 3 x 18cm (7 inch) square cake tins. Mix the milk and Vanilla Extract together in one bowl. In a separate bowl sift the flour and Baking Powder together.

Put the butter and sugar in a large bowl and using an electric whisk, beat until pale, creamy and well blended.

In alternate batches, gradually mix in the vanilla and milk mixture and the flour mixture, until well blended.

Make up the Egg White Powder according to the instructions on pack and whisk until softly foaming but not too stiff. Then gently fold into the cake mixture.

Divide the mixture equally between 3 bowls and colour each with a different Gel Food Colour to achieve a pretty pastel shade (you will need approx. 20 drops Pink, 30 drops Orange and 45 drops Blue). Spoon each coloured mixture into a prepared tin, smooth the top and bake in the oven for about 20 minutes until lightly golden and just firm to the touch. Cool for 5 minutes then turn on to wire racks to cool completely.

To decorate, put the butter in a bowl and gradually sieve and mix the icing sugar into the butter until smooth, soft and creamy. Mix in the Rose Flavour.

To assemble the cakes, cut out 9 rounds from the centre of each baked sponge using a 5cm (2 inch) plain round pastry cutter. - Keep the edges and trimmings for cake pops or truffles.

Spread each cake with a little butter icing and layer up the different colours on top of each other. Decorate with Mini Wafer Flowers. Your cakes are now ready to serve and enjoy!