A summer garden

A summer garden

By
From
Bake and Decorate
Serves
8
Photographer
Laura Edwards

This is one of the simplest decorations in this book and shows a beautiful cake does not need to be complicated or time-consuming. Any seasonal, edible flowers could be used; try primroses, violets, chrysanthemums or daisies.

Ingredients

Quantity Ingredient
1 White chocolate and cardamom rosewater sponge, baked in a round tin
100g shelled unsalted pistachios
200g swiss white chocolate, finely chopped
200ml double cream
3 teaspoons rosewater
250g fresh raspberries
40-50 whole edible flowers

Method

  1. Preheat the oven to 170ºC. Scatter the pistachios on to a baking sheet and roast in the oven for about 5–10 minutes, shaking once and watching carefully to make sure they don’t burn, then remove and chop.
  2. Make a white chocolate ganache with the chocolate, cream and rosewater, (this makes twice that amount).
  3. Turn the cake upside down so the flat base becomes the top and split it in half. Fill with a layer of the ganache, then with the raspberries, and top with the second layer of cake. Spread the top and sides with the remaining ganache.
  4. Press the roasted pistachios all around the side of the cake and, when ready to serve, decorate the top with the edible flowers tightly packed together. Stunning.
Tags:
Baking
Cakes
decorating
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