This is a big little cake, not really a contradiction of terms, really! It’s about 6″ high with a diameter of about 4″ so not cup-cakey size. It’s a substantial little cake. It’s a white sponge (no egg yolk in the cake batter) layered with swiss meringue buttercream flavoured with home-made raspberry pureé, covered in white marzipan and fondant flowers.
This is a top-view showing the big daisy topped with a Jelly Tot.