Floral tray bake

Preparation info

  • Difficulty


  • Makes

    12 pieces

Appears in

The Floral Baker: Cakes, Pastries and Breads

The Floral Baker

By Frances Bissell

Published 2014

  • About

The tray bake is such a useful cake recipe, and can readily be adapted to rose, violet or lavender. You can now buy a rectangular plastic box in which to keep the tray bake in its tray.


  • 200 g/7 oz/ sticks butter
  • 150 g/5 oz/ cup caster sugar
  • 50 g/2 oz / ¼ cup floral sugar
  • 225 g/8 oz/2 cups self-raising flour
  • 4 eggs, lightly beaten with
  • a few drops of culinary floral flavouring


  • 75 g/3 oz/ cup icing sugar, sifted
  • 1–2 teaspoons lemon juice
  • 2 drops culinary floral flavouring
  • food colouring
  • crystallised flowers


Grease and flour a tray bake tin measuring 32 x 24 cm/12 x 9 inches.

Cream the butter and sugars until soft and light. Beat in the eggs a quarter at a time, alternating with folding in the flour.

Once mixed, pour the cake batter into the prepared tin and tap it on the work surface to make sure there are no empty spots in the tin.

Bake in the centre of the oven for 50 to 60 minutes at 160°C/325°F/gas mark 3 and check by inserting a skewer in the middle of the cake; when the cake is done, the skewer will emerge clean, without any batter adhering to it.

When fully baked, carefully turn the cake out onto a wire rack or several folds of clean towel and allow it to cool.

When the cake is cold, there are several ways of dressing it up. The simplest is to make a water ice by mixing the icing sugar, lemon juice and essence, then colour it subtly. Drizzle the icing over the cake and add crystallised flowers or petals. Another way to finish it is to split the cake horizontally and fill with jam and whipped cream or floral-flavoured butter cream. Place the other half on top and simply sift icing sugar over the surface.