Fresh flower heart

Fresh flower heart

Honey cake

The Birthday Cake Book
Laura Edwards

A scattering of unsprayed edible flowers or petals is the quickest way to produce a stunning cake with minimum fuss. I have used violets here. You could also try rose petals, roses, primulas and pansies, cornflowers, lavender, marigolds, small sunflowers, carnations or nasturtiums.

For the cake and decoration


Quantity Ingredient
1.5kg white sugarpaste
ice blue food colour paste
mint green food colour paste
unsalted butter, for the tin
1 Nectar cake, batter only
1 quantity honey buttercream, (see note)
icing sugar, to dust
fresh edible flowers of your choice

Special equipment

Quantity Ingredient
25 cm heart-shaped cake tin
30 cm heart-shaped board
1 metre ribbon of your choice


  1. First of all, colour the sugarpaste to your chosen colour. I mixed both ice blue and mint green to create an eau de nil colour.
  2. Preheat the oven to 170°C/fan 160°C. Lightly butter the heart-shaped tin and line the base and sides with a double layer of baking parchment. This cake has a high sugar content with both sugar and honey, and the sides can catch easily; the baking parchment will protect it.
  3. Pour the cake batter into the prepared tin and bake for 55-60 minutes, or until a skewer emerges clean. Remove from the oven and leave in the tin for a couple of minutes. Run a knife around the edges and tip out on to a wire rack to cool. Remove the papers.
  4. When the cake is cold, trim the top surface level, turn it upside down, and attach it to the board with a little buttercream. Spread the remaining buttercream all over the top and sides of the cake.
  5. On a large clean work surface dusted with icing sugar, roll out the sugarpaste to 5 mm thick and large enough to cover the top and sides of the cake. Keep moving the sugarpaste and run a palette knife underneath it from time to time, adding more icing sugar if necessary. Roll loosely around the rolling pin and lift it on to the cake. Smooth it all over, rubbing with your hands, and cut away the excess. Any sugarpaste that is clean, and does not have crumbs or buttercream on can be kept, sealed in a polythene bag, for another time.
  6. Wrap the ribbon around the cake and attach at the back seam: either tie together neatly, use a blob of buttercream or a small piece of sticky tape.
  7. When ready to display, decorate with the fresh flowers of your choice. Please do ensure that they are scrupulously clean and dry, as droplets of water will spoil the smooth finish of your icing.


  • To make the buttercream, cream 300 g softened unsalted butter and 200 g icing sugar for at least five minutes in an electric mixer (or with a hand-held mixer), add 3 tablespoons runny floral honey slowly, and mix. You will need 1 1/2 quantities of this.
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