Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour your cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In another bowl, combine the flour and baking powder. Gradually add this to the butter mixture, alternating with the milk until well combined.
- If desired, tint the batter with food coloring for a more vibrant cake.
- Fold in the edible flowers gently into the batter.
- Pour the batter into the prepared cake pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting and Serving
- Frost with buttercream frosting and decorate with additional edible flowers before serving.
- Serve the floral cake on a beautiful platter with a cup of tea or lemonade.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Allow it to come to room temperature before serving for the best texture. Use fresh, organic edible flowers to ensure they are safe to eat. You can enhance the floral flavor with a few drops of flower extract.
