Big Cakes: Rose Petal Heart

Preparation info
  • Serves


    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

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.



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