Marigold and Orange Butter Cream

Name: Marigold and Orange Butter Cream
Yield: makes enough for one cake
Ingredients: 50 g/2 oz unrefined icing sugar; 1 handful of marigold petals crushed with 1 tablespoon caster sugar; 75 g/3 oz unsalted butter, softened; 1–2 tablespoons orange juice; 1 handful of marigold petals crushed with 1 tablespoon caster sugar; pared zest of 1 orange

Preparation info

makes enough for
one
cake

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

Ingredients

75 g/3 oz unsalted butter, softened
50 g/2

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.