Rainbow Cake with Edible Flowers | MiNDFOOD Recipes
Rainbow Cake with Edible Flowers. For those who love those picture-worthy rainbow cakes but want to avoid food colouring, this delicious recipe, decorated with beautiful edible flowers, is dressed to...
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Ingredients
- 70 g (21/2 oz) strawberries, chopped (reserving a few chopped strawberries)
- 1 tablespoon water
- 30 g (1 oz) caster (superfine) sugar
- 1 teaspoon beetroot powder (beetroot juice also works well)
- 1 teaspoon matcha green tea powder
- Zest of 1 orange and 1 tablespoon of juice
- 1 carrot, cooked and puréed
- Zest of 1 lemon and juice of half a lemon
- 100 g (31/2 oz/2/3 cup) blueberries, plus 8 whole blueberries
- 220 g (73/4 oz) unsalted butter
- 220 g (8 oz/1 cup) caster (superfine) sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 220 g (8 oz) self-raising flour
- 400 ml (14 fl oz) thick (double/heavy) cream
- 100 g (31/2 oz) cream cheese
- 50 g (13/4 oz) icing (confectioners') sugar
- 30 g unsprayed/organic edible flowers (such as borage or violas)
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