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

9 eggs

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;