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Big Cakes: Rose Petal Heart
Preparation info
- Serves
8
- Difficulty
Medium
Appears in
By Fiona Cairns
Published 2011
An exquisite combination of white chocolate, cardamom, rosewater and raspberries. This cake is temptingly strewn with crystallised petals and white chocolate curls; both can be made a few days ahead, then stored in dry conditions in a cardboard box at room temperature.
Ingredients
1
Method
Split the cake, spoon in the filling and the fresh raspberries, then turn it upside down on to a cake stand. Place the icing sugar into a bowl and gradually add the rosewater, mixing all the time until the icing is thick enough to coat the back of a spoon. Pour over the cake and let it drizzle down the sides. Allow to set for an hour or so.
To make the chocolate curls, place a small hea