Recipe by awalde
Impress your friends by decorating your cake with some beautiful, edible flowers and leaves . For this recipe you can use any clear cake recipes.
Top Review by COOKGIRl
This recipe was beyond my baking abilities but it was fun to make nevertheless.
I didn't know what baking foil was so I used parchment paper. Most of the flowers
sank to the middle of the batter during baking unfortunately. We liked the flavor of the
cake recipe given. I used a variety of flowers and flowering herbs: violets, spray roses, lemon verbena, etc. I would *not* recommend using the flowers from mint. It completely overpowered everything. All I could taste was mint, mint and more mint. My fault! Thanks for posting. It is a lovely recipe! Reviewed for NA*ME tag.
- fresh edible flower, and edible leaves
Dough (you can use your recipe as well)
- 120 g butter (4 ounces) or 120 g margarine (4 ounces)
- 50 ml milk (1/4 cup)
- 150 g sugar (ounces)
- 1 prinche salt
- 3 eggs
- 175 g flour (6 ounces)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon vanilla powder
Directions See How It's Made
- Cover the bottom of your mold with baking foil and grease the sides and the bottom, too.
- Adjust leaves and flowers on the baking foil and fix them pressing them lightly.
- Make the dough mixing all the ingredients with the food processor until smooth.
- Pour dough carefully into the prepared mold.
- Bake 180°C (350°C) for 45 minutes or until through.
- The cake is done when you test the centre of it with a wooden skewer and the skewer comes out clean. Gently loosen the sides of the cake with a knife, and turn it out immediately onto your cake dish. Remove carefully the foil using the point of the knife if necessary.