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250 grams butter
2 cups castor sugar
4 eggs
1 ½ cups self raising flour
1 ¼ cups plain flour
1 cup milk
2 tablespoons rosewater
3-4 cups pure icing sugar
1 table spoon rosewater
water
Silver balls
Dried or fresh roses (these are for decoration only)
Cream the butter until pale before adding the sugar and continuing to mix until light and fluffy. Gradually add eggs, making sure you don’t curdle the mixture. Sift the flours together and add the flour and milk alternately, a third at a time. Finally add the rosewater. Spoon into patty pans and bake in a moderate oven for 15 minutes or until golden and springy.
To make the icing, sift the icing sugar, add rose water and then enough water so that you get a smooth dropping consistency. You want the mixture to be runny enough to spread but hard enough not to slide off the cakes. Top each cake with silver balls and dried roses.