Orange and rose flavoured sponge, sandwiched together with orange jam and white chocolate buttercream, decorated with sugared violas and pelargoniums.
This was my first attempt at using flowers from my edible balcony garden, to decorate a cake, and I am really pleased with the result. It looks beautiful and summery to match the lovely sunny weather!
I wanted to make a cake that could complement the flowery decorations, so I chose to flavour my sponge with orange and rose, and I used white chocolate in the buttercream, to give it some extra flavour.
Its amazing how much some flower decorations can do for a cake, that otherwise might have looked a bit boring and uninspiring. So what better way to wow your friends and family this summer than to make a stunningly decorated cake for desert, with flowers you can grow in your own garden?!
Variations: You could use any kind of jam to flavour the sponge, and fill the cake, strawberry or raspberry would be lovely. Also, if you don’t like rose, then just leave it out and the cake will still be delicious!
Ingredients: Serves 8
- 200g Butter
- 100g Caster Sugar
- 150g Orange Jam
- 3 Eggs
- 1tsp Rose Water
- 200g Self Raising Flour
- 150g Butter
- 300g Icing Sugar
- 200g White Chocolate
- 1tsp Vanilla Extract
The Crystallised Flowers:
- 12 Viola flowers
- 2-3 Pelargonium Flours
- 1 Egg white
- Icing Sugar
Preheat the oven to 180°C and grease and line two 20cm cake tins.
Cream together the butter, sugar and jam until pale and fluffy. Mix in the eggs one at a time then fold in the flour and rose water.
Spoon into the prepared cake dishes, and bake in the preheated oven for 20 minutes.
Leave to cool on a wire rack before assembling.
The Crystallised Flowers:
Snip the flowers of your choice from the plants, making sure not to snip too close to the base, or the flowers will fall apart!
Use a paint brush to coat each flower with egg white and then dust with icing sugar, leave to dry on a wire rack before using – this should take about 1 hour.
Melt the white chocolate in the microwave and leave to cool.
Cream together the butter and icing sugar until smooth and glossy, then whisk in the white chocolate and vanilla extract.
Spread the bottom cake layer in a few tbsp of orange jam and a dollop of the buttercream.
Then place the second layer of sponge on top. Coat the outside of the cake in a thick later of buttercream, using a knife to smooth it out.
Decorate with your edible flowers! I put the pelargoniums in the middle of the cake, and used the smaller violas around them.
Serve and enjoy!