Ahh mannnn! I had recorded my usual explanation with this video but my mic had been off the entire time... sooooo

The cake size I used was a single layer 12" square
-350g butter
-350g caster sugar
-350g self raising flour
-7 eggs
-1 tsp vanilla extract
-Bake at 160C fan until it springs back when pressed.

Leave the cake overnight before attempting to slice and carve.

My buttercream recipe is here https://sweetiedarlingcakes.co.uk/recipe/the-ultimate-buttercream-recipe/

Be super careful with flowers, make sure they are non-toxic and, if need be, seal the stems in Safety Seal or some tape, or use flower picks. Alternatively, you can chop the stems off and lay the flowers on top of the cake (again, be sure they are non-toxic).

After recording, I also added some pink pearl sprinkles from Baking Time Club
https://www.bakingtimeclub.com/collections/sprinkles?page=1

If you'd like a #yesdarling tshirt for Mother's Day, send this link to someone ;) https://sweetiedarlingcakes.co.uk/tshirts/

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