- 250 g unsalted butter
- 300 g golden caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200 g self-raising flour
- 50 g cocoa
- 100 g milk chocolate drops
- 400 g Renshaw Milk Chocolate Frosting
- 250 g Renshaw White Flower and Modelling Paste
- Chocolate flakes
- Flower tape
- Florist wire
Grease and line 2 x 18cm round sandwich tins.
Pre-heat an oven to 180°C/350°F/gas mark 4.
Gently melt the butter in a large saucepan, cool for 5 minutes.
Add the golden caster sugar, vanilla extract and egg then beat until smooth with a wooden spoon.
Stir in the self-raising flour, cocoa and ¼ tsp salt. Add the milk chocolate drops and mix thoroughly.
Bake for 35 minutes until risen. Leave to cool on a wire rack.
Take the cooled cakes and using the Renshaw Chocolate Frosting sandwich the two cakes together and then coat the outside, leaving a stippled effect on the top of the cake.
Press chocolate flakes onto the sides of the cake.
Knead a small amount of white flower and modelling paste until soft and pliable.
To make the snowdrops, take a pea-sized amount of paste and roll into the shape of a cone. Insert the end of a paintbrush into the thick end of the cone.
Use a craft knife to portion out five equal sized petals shapes from the thick end of the cone.
Take the snowdrop off the stick and open it up by taking each petal in turn. Gently squash each petal between your thumb and finger to make the edge slightly rounded. Dip the florist wire into cooled boiled water and pull down through the centre of the flower.
To make the buds, take some florist wire and make a hook at the end. Dip into cooled boiled water.
Mould a small piece of flower and modelling paste round and pull through the wire, gently manipulating the paste between the thumb and finger to elongate into a tear drop shape.
Leave all the flowers to set for 24 hours.
Tape the flowers together with flower tape.
Push flower picks into the cake and place the flower sprays into the pick. Do not push the wires directly into the cake.