Fresh petal confetti cake

Fresh petal confetti cake

By
From
Bake and Decorate
Serves
8-10
Photographer
Laura Edwards

No special equipment, time or expertise required, but serve it soon after decorating, or the petals start to wilt. The only secret is in your choice of edible petals. I used cornflowers, lavender, rose petals and marigolds. I filled and covered the cake with lavender and lemon buttercream, but plain lemon or vanilla buttercream is just as good.

Ingredients

Quantity Ingredient
1 Victoria sponge
5 tablespoons good-quality lemon curd
1/2 quantity lemon and lavender buttercream, (see note)
selection unsprayed edible petals in contrasting colours, (see note)

Method

  1. If you have chosen to bake in 2 tins, place the bottom half of the sponge on a work surface and spread with the lemon curd and a layer of buttercream. If you have made just 1 deeper cake, split it horizontally with a serrated knife, invert the top half on a work surface and spread with the lemon curd and a layer of buttercream. Top with the remaining sponge, inverted so the flat base is uppermost, and cover the top and sides with buttercream. Try to make it as smooth as possible.
  2. Roll up the petals (not the lavender as they are tiny flowers) and slice very finely into strips with a sharp knife, or snip with a pair of scissors. Keep the petals fresh for an hour or so, if needed, by laying them out on a damp cloth or kitchen towel.
  3. When ready to decorate, take a small handful of petals at a time and press into the buttercream all around the sides of the cake. To finish, scatter the remaining petal confetti on top.

Note

  • To make the buttercream, cream 450 g soft unsalted butter and zest of 2 unwaxed lemons in an electric mixer for 1-2 minutes until fluffy. Add 275 g sifted lavender icing sugar and mix for 5 minutes. Add another 275 g sifted lavender icing sugar and juice of 1 lemon and mix for 1-2 minutes.

Petal suggestions

  • Try lavender, cornflowers, rose petals, marigolds, chrysanthemums, pansies, sunflowers, primulas, daisies, carnations or pinks.
Tags:
Baking
Cakes
decorating
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