Flower cake no 2 was for the birthday of Miss Poppy French. The cake was a blueberry soured cream cake , I addd a few less blueberries ad put in some raspberries for extra colour and taste.
I topped it with cream cheese/sour cream icing (my cream cheese was low fat which is why it looks quite runny, but it still tasted good and I think the drizzly look suits the cake). Then I scattered on shards of meringue, piles of fresh raspberries and blueberries, some more meringue crumbs and some fresh flowers and herbs from the garden. I used little violets (I looked them up to check they are edible and gave them a gentle wash), and some mint sprigs.
I finished the cake off with some drizzles of peach sauce; I made the peach sauce by heating some chopped peaches to soften them, blitzing them and then pushing the pulp through a sieve. The remaining juice I then heated on the hob and dissolved some caster sugar in to taste, don't overheat it or it will congeal and loose its pretty pinky colour.
Any fruit/flower combination would work beautifully on this cake - just make sure the flowers aren't poisonous!
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