Marigold and orange butter cream

Name: Marigold and orange butter cream
Yield: Makes enough for one cake
Ingredients: 1 tablespoon caster sugar; 1 handful marigold petals crushed with; grated zest of 1 orange; 50 g/2 oz/scant ½ cup icing sugar; 75 g/3 oz/¾ stick unsalted butter, softened; 1 tablespoons orange flower water

Preparation info

Makes enough for
one
cake

Difficulty
Easy

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Ingredients

75 g/3 oz/¾ stick unsalted butter, softened
50

Dessert
Sauce
Gluten-free
Vegetarian

Method

Mix the ingredients together thoroughly and, while it is still soft, spread the butter cream on one half of the sponge.