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Celebration Cake with Berries & Edible Flowers
Alexandra | September 23, 2025
The cake sat quietly on the old wooden chair, its frosting soft and pale like morning light. Flowers — cream, blush, and peach — nestled gently on top, as if gathered from a nearby garden. A sparkler flickered, casting golden sparks into the air, while the yellow fabric beside it fluttered in the breeze. Someone had placed a fork and knife with care, not for ceremony, but for the simple joy of slicing into something made with love. It wasn’t just dessert — it was a gesture, a pause, a way to say “you’re here, and that matters.” The kind of cake you bring out when the sun is low, the tea is warm, and the moment deserves to be remembered.
Ingredients:
For the sponge:
- 200g plain flour
- 200g caster sugar
- 200g unsalted butter, softened
- 4 eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the filling & topping:
- 300ml whipping cream
- 2 tbsp icing sugar
- 150g mixed berries (e.g. raspberries, blueberries, strawberries)
- Edible flowers (e.g. pansies, rose petals, chamomile)
- Optional: sparkler candle or gold candles for decoration
Instructions:
- Make the sponge: Preheat oven to 180°C (160°C fan). Grease and line two 20cm cake tins. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Fold in flour, baking powder, and salt. Divide into tins and bake for 25–30 minutes.
- Cool and whip: Let cakes cool completely. Whip cream with icing sugar until soft peaks form.
- Assemble: Spread whipped cream between layers and on top. Arrange berries and edible flowers gently. Add candles or sparkler just before serving.
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