flowerfetti cake with a natural funfetti sponge

I was looking at pictures of funfetti cakes and I thought it would be fun to create one that is natural, so i had a think and decided to try it with cornflower petals as they are so bright I knew if I used a fatless pale sponge they would show up. Luckily my experiment worked and I’m so happy with how it turned out. I got the cornflowers from  maddocks farm organics  I just love working with edible flowers they are so beautiful.

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flowerfetti cake
  • 4 eggs
  • 150g caster sugar
  • 150g self raising flour
  • Cornflowers
  • …………
  • 60ml double cream
  • 5 tbsp icing sugar
  • Small edible flowers (organic unsprayed)
  • Jam (i used blueberry)
  1. Preheat the oven to 160c
  2. Line two 11cm tins
  3. Whip the eggs and sugar together until pale and thick ( approx 5 minutes )
  4. Fold in the flour gently and then fold in the petals from cornflowers i used pink blue and purple.
  5. Pour into the tins and bake for about 30 minutes
  6. Let cool
  7. For frosting whip the cream and icing sugar until thick spoon jam onto one of the layers then pipe on cream and use a pallet knife to spread it over the cake. Then press edible flowers into the frosting. I used a selection of different ones like viola, phlox

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