EDIBLE FLOWERS IN COCKTAILS RECIPES

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug, whisk the eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.
• Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.
• To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, use a spatula to mash the mixture together (this will help to prevent an icing sugar cloud) then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, mash again, then whisk again until smooth.
• Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.

Steps:

• 1. Preheat the oven to 180°C/350ºF/gas 4. Grease two 20cm springform cake tins with a little butter, line the bases with greaseproof paper, then dust lightly with flour.
  2. Beat the butter and sugar together until very light and fluffy. Add the eggs one by one, making sure you beat each one in well before you add the next, then fold in the flour, food colouring and zest from 1 lemon. Add a splash of milk to loosen, if needed. Divide between the prepared cake tins, spreading it out well with a spatula, then place in the hot oven for 20 to 25 minutes, or until golden and an inserted skewer comes out clean. Allow to cool slightly, then carefully turn out onto a baking rack to cool completely.
  3. Meanwhile, to make the icing, sift the icing sugar into a large bowl, add the butter and beat until pale and creamy. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Add the cream cheese, finely grate in the zest of 1 lemon and add a squeeze of juice, then beat until just smooth – it's really important not to over-mix it.
  4. Once cooled, use a thin, serrated knife to halve the sponges horizontally into rounds. Reserving the prettiest sponge for the top, spread 1 tablespoon of lemon curd onto one of the cooled sponges, then layer over one-third of the icing. Place it, icing-side up, onto a cake stand. Repeat with the remaining ingredients, then top with the final sponge.
  5. To make the drizzle icing, sieve the icing sugar into a large bowl, then gradually whisk in 1 tablespoon lemon juice until it forms a good drizzling consistency, adding a squeeze more juice to loosen, if needed. Spread the icing onto the cake, dot over the lemon curd, then use a skewer to ripple it through. Scatter over a few edible flowers (if using), then serve. Enjoy!