1. Step 1

    Preheat the oven to 200ºC/gas mark 6 and line the tin with the cake cases.

  2. Step 2

    Put all the ingredients except for the milk in the processor and then blitz till smooth. Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Alternatively put all ingredients into a large mixing bowl and use an electric hand mixer.

  3. Step 3

    Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.

  4. Step 4

    Spoon into the cases equally.

  5. Step 5

    Put in the oven and bake for 15-20 minutes until the cup cakes are cooked and golden on top, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. As soon as possible, take the cupcakes in their cases out of the tin and let cool, on a wire rack.

  6. Step 6

    Place the cupcakes on a large serving board. If you are planning to move the board use a tiny amount of buttercream on the base of each cupcake to act as glue and stop the cupcakes sliding around.

  7. Step 7

    Starting at the bottom, place 5 cupcakes in a row, then another row of 5 cupcakes, then a row of 4, then a row of 3, then a row of 2, another row of 2 and then a last row of 2. use 4 cupcakes, 2 each side, slightly raised to create the ‘sleeves’.

  8. Step 8

    Using a 1M, or 2D nozzle tip (or any large open star tip) put the buttercream into a medium piping bag, or a heavy duty resealable freezer bag, 2/3 fill with buttercream and seal bag.

  9. Step 9

    To create the rose effect, Start piping at the centre of the cake. Slowly work your way around going anti-clockwise until you reach the outer edge of your cupcake. Remember to apply even pressure to your piping bag, this insures an even swirl all the way around. Pipe so the icing is touching the next cake to minimise gaps.

  10. Step 10

    Repeat with the other 26 cakes. You may find it easier to hold the cake in one hand, or may prefer to leave it on the board.

  11. Step 11

    Pipe a ‘sash’ across the waist area and decorate with gold and silver bling.

  12. Step 12

    Create a brooch from a circle of gold dragees with the bronze drops in the centre.

  13. Step 13

    Sprinkle white glimmer around the edge of the sleeves and the hem of the dress.