Method

1. Preheat the oven to 190C/gas 5. Line a 12-hole muffin tray with papers.

2. Using a wooden spoon, cream together the butter and sugar until pale and fluffy. Add the eggs, one by one, stirring well between each addition. If the mixture threatens to curdle, add a tablespoon of the flour to stabilise it.

3. Fold in the remaining flour, followed by the rose water. Next, start adding the milk - you may not need it all. What you want is a batter that will just fall off the spoon if you shake it a little.

4. Spoon the mixture into the muffin papers and bake in the oven until cooked through and golden, about 20 minutes. Turn out onto a rack to cool.

5. Make up a big batch of royal icing and spoon onto the cakes. Leave to set before decorating with rose petals or silver balls.