These little cupcake toppers are a selection of British spring flowers including primrose, daffodils, lily of the valley and snowdrop.
The cake is a diabetic carrot cake recipe which is low sugar but not sugarfree. The tops were piped with cream chees flavoured with maple syrup but the fondant was regular sugar paste.
So whilst not totally sugar free by any means, it was less processed sugar and I was told as a special treat a little sugar would be ok.
I was most worried about the water content in the cream cheese dissolving the toppers!!
I think next time I would fill the cake but leave the tops low with the toppers against the sponge so I don’t have to worry too much…………always learning.