Oh hi there beautiful! I made this rose topped cake at the weekend and HAD to capture it amoungst my blooming ammi. Saturday was also the summer solstice which I didn’t realise but I’m sure made these photos feel extra magical. I love summer and will never pass up the opportunity to celebrate it in all its beautiful floral glory. As I didn’t have long, I set this cake table with a cloth picked up in France, an arrangement I was playing about with using left overs from my flower stall and pretty rose patterned plates. Simple moments really do make the everyday beautiful, cake instructions below. Bon appetit!
For the cake I swear by the all-in-one sponge by Queen Mary Berry. I baked mine the night before so it had plenty of time to cool.
For the decoration I whisk up a small carton of double cream with a tablespoon of sifted icing sugar. I then hull and chop strawberries into quarters and add them to the bowl (I sometimes add raspberries too). I give them another mix until the cream turns pink.
Using a spatula I spread a thick layer onto the base cake making sure I get right up to the edges and sandwich the second cake on top. I then spread a thin layer to the top and sides. Due to my children misbehaving I popped it into the fridge whilst I sorted a small skirmish – it worked wonders and set the cream. You don’t have to do this step but I recommend.
To finish I scattered rose petals around the edge of the cake and added three juicy strawberries and a few mini meringues off centre. I then added small roses and feverfew daises to fill in the gaps. As a final flourish I sprinkled a few more rose petals and a gentle dust of icing sugar.