Bring the outside in by adding decorative flowerfetti to your cake with this recipe from Cooking With Flowers
3 cups (24 fl oz) sugar
Zest and juice of 3 small lemons
4 ½ cups (36 fl oz) cake flour
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups (12 fl oz) unsalted butter, room temperature
1 ½ cups (12 floz) full-fat Greek yoghurt
½ cup flower petals (from about 25 flowers), plus extra to decorate - roses, dianthus, marigold, bachelor buttons
8 cups (128 fl oz) flower frosting
1 preheat oven to 325 F /160C. Line the bottoms of three 8-inch round cake pans with parchment paper and coat them with non-stick spray
2 Whir sugar and zest in a food processor for 20 to 30 seconds, or until it releases a lemon aroma
3 Sift flour, baking soda, and salt together in a bowl. In the bowl of a mixer, beat butter and orange sugar on medium speed for 5 minutes or until light and fluffy
4 Beat in the eggs one at a time, scraping the sides of the bowl so the mixture is smooth. Reduce speed to low and add half the flour mixture; then mix in yoghurt and orange juice. Beat in the remaining flour mixture and flower petals.
5 Distribute batter among the pans and bake for about 50 minutes, or until a metal tester comes out clean. Let cakes cool to room temperature in pans and then turn them our and flip them up upright. Let them cool for at least 1 hour and up to overnight; after an hour, tightly cover each later in plastic wrap and store at room temperature until ready to frost
6 Mark the lowers spot in the top of the cake later. With a serrated knife, use a slow sawing motion and circle around the cake, cutting off the uneven top. Repeat with remaining layers.
7 Place the first layer cut-side down on your serving dish. Spread frosting on top with an offset spatula or good flexible spatula. Top with another upside-down later of cake and repeat the process twice more. Frost the outside of the cake with the remaining frosting
You might consider applying a 'crumb coat': put on only a light later of frosting ( just to seal any crumbs), refrigerate the cake for about half an hour to five the frosting some time to solidify, and then take it out and finish frosting.
8 Time to decorate. Try using flower petals in different colours and confetti. Toss them on the cake, spring them down like rain, shower them like asteroids - you cant go wrong.
'Cooking With Flowers' by Miche Bacher, £16.99; www.amazon.co.uk/Cooking-Flowers