Assuming you have already made self rising flour. Preheat oven to 350 farenheit. Grease and flour eight 1-cup (250ml) decorative moulds (non-stick pans are ideal). Or if you are very lucky you may have rose silicone trays which are nice to use. Make sure you use an oil spray first and adjust your timing for cooking.

Place the 1 cup oil, 1-1/2 cup caster sugar and 2 eggs in a bowl. Using electric beaters, beat until well combined. Stir in 1 cup yoghurt, and 1 Tbsp of Rose water, followed by 2 cups self-rising flour. Stir until combined.

Divide the mixture among moulds. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean for the ceramic ramekins. Cook for 15 mins for the rose silicone sheet. I used air bake on my Cosori oven fryer. Cool slightly in moulds, then turn out onto a rack to cool completely.

For icing, choose which one you would like - this is direction for plain icing: place icing sugar in a bowl with remaining rosewater and colouring.

Use a wooden spoon to gradually stir in enough warm water (about 2-3 teaspoons), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using.(Personally I don’t like this icing)

Directions for making drip ganache: Chop the chocolate coarsely and put it in a heatproof bowl. Set to the side.

In a saucepan or kettle, heat the water until it comes to a low boil. Remove from heat and pour 6oz over the chocolate. Mix with a whisk until the chocolate melts entirely, and you have a hot chocolate-like substance. Use less hot water if you like it thicker. Add the Tbsp of rose water. Mix. Let the mixture cool, stirring every 10 minutes or so until it is of a consistency just right for whatever you want to do with it.

Hints- Very suitable to freeze & ice when thawed. I actually did that. Cooked mine in my airfryer. Hint of the rosewater, perfect and gentle. Also can be made with choc powder stirred lightly thru batter.

How to make self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well.

Store your self-rising flour in an airtight container in the pantry. (Be sure to label it, so you know it contains a leavener.) Use within six months or the baking powder will start to lose its potency.