Anniversary Cake

It's true, I do like to talk a lot about the nutritional attributes of the food I create. I definitely like to be aware of what I'm putting into my body and like to help others understand the importance of that as well. BUT,  sometimes, eating food that tastes REALLY GOOD and looks BEAUTIFUL is as far as my thought process has to go.
So, when one of my most loyal customers confessed to me how disappointed she was with her wedding cake (which by the way was purchased for a pretty penny from an exclusive bakery), I knew I had to come to the rescue. I suggested that she let me try to redeem her lousy experience by providing her with one of my own creations for her 5th wedding anniversary. She agreed and this is what I came up with.

Disclaimer: This cake is NOT gluten free, it is NOT vegan, it is NOT sugar free NOR is it fat free.
BUT,  it is damn delicious, organic and made with lots of LOVE ... and isn't that the point of cake?       

my

ROSE GERANIUM~SAFFRON CAKE 

with WHITE TEA PLUM ROSE FILLING

LEMON VANILLA BUTTER CREAM FROSTING 

and CANDIED EDIBLE FLOWERS

The cake flavors were achieved by infusing the sugar with rose geranium leaves and buds days prior to the baking. The milk used in the batter was infused with saffron threads and strained off once it turned a beautiful golden color. The result: a delicate and uniquely exotic flavored cake. Yummy! 
 

I love using fresh flowers to decorate baked goods. There are a surprising amount of flowers that are edible. The most important thing to remember is to be certain that the flowers you are using come from a toxic free environment ... All of the flowers here are directly from my garden, but if you need to purchase some for use, just be sure they have not been sprayed.    

The edible flowers used here are; Cornflower aka: Bachelors Button, Rose, Pansy and Cat Mint flower

AHH... beauty and taste, what more could you ask for? 



To set the tone for this lovely cake, an Anniversary Dinner was served prior.

The Menu 

Micro-green and Watercress Salad 
with marinated Purple Asparagus
and Orange Basil Mustard Vinaigrette

Classic Beef Tartare
served on Truffled Crostini
topped with Black Lava Sea Salt and Crispy Shallots