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150g softened unsalted butter
150g caster sugar
3 medium eggs, at room temperature
150g self-raising flour
1 tbsp rose water
100 ml milk
1 packet instant royal icing
Rose petals or silver balls, to decorate

Preheat the oven to 190C/gas 5. Line a 12-hole muffin tray with papers. Cream together the butter and sugar and the eggs. Fold in the flour, followed by the rose water. Next, start adding the milk – you may not need it all. 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. Make up a big batch of royal icing and spoon onto the cakes. Leave to set before decorating with rose petals.

A recipe from chapter 36, Sweet Jasmine Cakes and Magic, Catherine Sabatina

Located throughout The Sweet Jasmine Series are quotes, tips and recipes. My books are dedicated to those who love stories about witches, vampires, paranormal horror/romance. For those who read to relax, enjoy fantasy and escapism into a very different world.


Cat x


“Did my heart love till now? forswear it, sight! For I ne’er saw true beauty till this night.”
― William Shakespeare, Romeo and Juliet