Rose Water, Raspberry Cream Flower Cake

edibleflowers-23It’s been a while since I photographed one of my cake creations, but I couldn’t resist letting this floral beauty pose for me on the weekend.  I just want to bake and photograph cakes for a living … but unfortunately that’s proving difficult…..

edibleflowers-19I originally bought these edible flowers for a previous cake I baked last week, however the parcel was stuck with a neighbour which I couldn’t get in time, so I was left with beautiful edible flowers and no cake to top them with. So I embarked on yet another epic bake of the week after my 9 to 5.

edibleflowers-5I promise you this cake is actually very simple to make despite it looking so sophisticated, so it’s perfect for a dinner party. If you’re unsure of where to find edible flowers then head to these guys online Fine Food Specialists where you can find a large choice of edible flowers and a load of other fine foodie treats.

edibleflowers-23I was surprised with the flavour from the flowers, a few of them were quite citrus tasting and others were (pardon the pun) delicately floral – they’re not just for foodie and lifestyle show after all!

After realising I had baked this cake for no one, I handed it over to my mum, lucky lady if you ask me! If you decide to bake this baby then I’d love to know how it goes. Also, you can make this a day or so in advance if you just cover the sponges in cling film and leave in the fridge till your’e ready to ice.

Lastly, just look at its beautiful juicy booty down there…..


500g unsalted butter
400g golden caster sugar
8 eggs
2 tsp vanilla paste
400g self-raising flour
splash of milk

284ml double cream
1 jar of raspberry jam or strawberry
150g raspberries
3 tablespoons of rose water
edible flowers to decorate


  1. Turn your oven to 180C/gas4 and lightly grease two 23cm/9inch cake tins
  2. Whisk the butter and sugar together until light and fluffy. Now add one egg at a time making sure you have fully whisked after each one. If the mixture starts to curdle a little, don’t panic just add a tablespoon of flour and keep going.
  3. Add about a quarter of the flour and mix it all then, keep doing this until all the flour has gone. If your mixture gets too thick just add a splash of milk to loosen it up, I probably added a little more than a splash of milk.
  4. Equally divide the mixture into the two tins and place in the middle of the oven for around 30mins, but check with a skewer (or knife like I do) to see if it comes out clean. If it doesn’t give it a little more time. [Tip: If your cake starts to brown too much on the top just place some tin foil on top of the cakes and let it cook some more. But keep an eye on it as the cake will cook much quicker this way.]
  5. Once the cakes are cooked take them out to cool completely. Next, start by whisking the double cream until almost soft peaks form, then add two large tablespoons of jam to the cream, along with all the raspberries and rose water. Whisk until the soft peaks finally form and by this point all the jam should be mixed in along with the crushed raspberries.
  6. Take a sharp bread knife, preferably a bread knife and slice both the cakes in half. Then start building your cake with the cream, add a layer of the sponge, then use the rest of the strawberry jam on a layer and top with the cream again, add another sponge layer and finally top with the rest of the cream. Don’t be afraid to do a shabby chic style icing like I did and then top with all your beautiful edible flowers.*As this cake has cream in it it’s best to eat it within 2-4 days. You can leave it in the fridge to last longer but please make sure you let it come to room temperature before you serve it (no one wants fridge cold sponge cake, my pet hate)Enjoy baking, and don’t forget, sharing is caring 🙂


© Amelia Hallsworth – Photography, Coffee, Food & Recipes 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amelia Hallsworth – Photography, Coffee, Food & Recipes with appropriate and specific direction to the original content.

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1 Response to Rose Water, Raspberry Cream Flower Cake

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