Preheat the oven to 160oC/325oF/Gas
3. Baked the cakes in two lined and greased 20cm round sandwich tins for
35-40 minutes until they are golden brown and spring back when lightly
pressed in the centre. Loosen the edges of the cakes with a palette
knife, turn out, remove the lining paper and cool on a wire rack.
Sandwich the cakes together with
one-quarter of the butter icing. Spread the side of the cake evenly with
another one quarter of butter icing.
Press the almonds on the sides to
cover evenly. Spread the top of the cake evenly with another one-quarter
of icing. Finish with a palette knife dipped in hot water, spreading
backwards and forward to give and even lined effect.
Place the remaining icing into a nylon
piping bag fitted with a medium-size gateau nozzle and pipe a scroll
Using the marzipan and food coloring,
make six cut-out daffodils and ten green and eight orange cut-out
marzipan flowers. Arrange them on the cake and leave the icing to set.