• Preheat the oven to 350°F/180℃.
• Beat butter and sugar to a cream. Add vanilla. Add eggs one at a time then beat well. Sift flour and add alternately with the milk. Mix lightly into a soft dough.
• If using gem iron, spray with nonstick cooking spray then carefully place a small teaspoonful in each depending on the size of your gem irons.
  
• If using a cake pan, grease and line with baking paper a 9in/23cm square cake pan. Fill with the batter smooth and bake for 20 to 30 minutes or until a skewer inserted comes out clean.
• Your cakes should be lightly browned and risen.
  

To assemble your blossoms

• Dissolve jelly crystals in the boiling water then add cold water. Allow to stand in the refrigerator until beginning to set or until the consistency of egg white.
• Sandwich two halves together with cream.
  
• If your not using gem irons you will need to cut your cake into small squares about 1in/ 2.5cm square. Hopefully you cake is about 2in/ 5cm high. Cut each square through the middle then sandwich back together with cream.
• Dip your joined cakes into the partly set jelly then roll in coconut. Refrigerate or freeze to keep for longer.