Big Cakes: A Summer Garden

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Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

  • About

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

    Method

    Preheat the oven to 170°C/fan 150°C/325°F/gas mark 3. 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 bum, then remove and chop.

    Make a white chocolate ganache with the chocolate, cream and rosewater, using the method (this makes twice that amount).

    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.

    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.