Spring Violet Cake

Using a lemon flavour, with lemon yellow or pale violet water icing, crystallised violets or frosted fresh flowers and a filling of cream and lemon curd, this makes an exquisite cake for a special spring tea party. As well as violets, frosted acacia flowers and primroses would look very pretty. The recipe is the classic English sponge cake, moist and light, with good keeping qualities.