Orange, Rose and White Chocolate Cake

Orange and rose flavoured sponge, sandwiched together with orange jam and white chocolate buttercream, decorated with sugared violas and pelargoniums.

DSC04981
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.

DSC04986

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!

DSC04967

Ingredients: Serves 8

The Sponge:

  • 200g Butter
  • 100g Caster Sugar
  • 150g Orange Jam
  • 3 Eggs
  • 1tsp Rose Water
  • 200g Self Raising Flour

The Buttercream:

  • 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

DSC04975

To Make:

The Sponge:

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.

IMAG0371

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!

DSC04960

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.

DSC04961

The Buttercream:

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.

Assembling:

Spread the bottom cake layer in a few tbsp of orange jam and a dollop of the buttercream.

IMAG0372

IMAG0373

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!

DSC04972

Advertisements

3 thoughts on “Orange, Rose and White Chocolate Cake”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s