Big Cakes: A Summer Garden

Name: Big Cakes: A Summer Garden
Yield: Serves 8
Ingredients: 250 g fresh raspberries; 40-50 whole edible flowers (I used cornflowers, pinks, nasturtiums, marigolds, borage and very small sunflowers); 100 g shelled unsalted pistachios; 3 tsp rosewater; 200 ml double cream; 200 g Swiss white chocolate, finely chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

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

1 × White Chocolate and Cardamom Rosewater Sponge, baked in a round tin

Cake
Baking
Vegetarian
Summer

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