Method

​1 Preheat the oven to 200°C/fan 180°C/gas mark 6 and line your tins with paper cases.

2 Cream the butter or margarine with your caster sugar (by electric whisk) until light, fluffy and pale in colour. Add the vanilla extract into the mix.

3 Beat in the eggs one at a time (then it won’t curdle the mix). Add the gluten-free flour and milk and give a final mix with the electric whisk.

4 Spoon the mixture into the cake cases. Bake them in the oven for 15 minutes or until they’re golden and light to touch. Leave the cakes to cool on a wire rack.

5 Now make let's make the buttercream. This is made by beating the butter until soft and then gradually sifting in the icing sugar, beating continuously. Add a few drops of vanilla extract along with the milk and give a final beat. On the top of the cakes spread a layer of butter cream.

6 To make the flower decorations: cut the mini marshmallows in half with a diagonal cut. Dip the cut sides of the marshmallows into the glitter sugar. Then arrange into a flower shape starting at the centre of the cake and working outwards. You could have as many petals as you wish – just a few in the centre or cover the whole of the top of the cake.