Rose petal heart cake recipe

Name: Rose petal heart cake recipe
Ingredients: 1 egg white (you may need more); 1 sprinkling white caster sugar per flower; 1 handful edible flowers, like roses, rose petals, violas, pansies, cowslips...; 1 small paint brush; 1 length florists' wire (optional); 100 g white chocolate, broken into pieces; 130 g unsalted butter, softened, plus more the tin; 20 green caradamom pods; 170 g self-raising flour; 100 g white chocolate, chopped; 130 g white caster sugar; 2 eggs, beaten; 1 tsp vanilla extract; 100 g white chocolate, finely chopped; 100 ml double cream; 2 tsp rosewater; 250 g fresh raspberries; 200 g icing sugar, sifted; 2 tbsp rosewater

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An exquisite combination of white chocolate, cardamom, rosewater and raspberries.

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