Do you think our flower boxes are delicious? We do too! 

Although our roses are harmless to health and we only use organic roses, we would advise you not to eat them ☺

We have found a better alternative for you. Our flower box cake with real roses not only looks great, it also tastes heavenly. With the step-by-step instructions, you can easily recreate the infinity flower box cake and make a big impression at your next party.

For the flowerbox cake

General

1 baking tin (diameter 18)
1 cake ring
1 cake cutter
1 cake plate

Dough

4 eggs
200 g sugar
200 ml rapeseed or sunflower oil
200 ml whipping cream
1 teaspoon vanilla
300 g flour
1 sachet baking powder

To start, beat the eggs with the sugar until frothy. This may take a few minutes. Then add the oil, cream, vanilla extract, flour and baking powder to the egg and sugar mixture and mix everything together well.

Divide the batter between two 18-cup baking tins. This gives the cake a nice height and prevents it from being too big. Then place the cake in the oven for 45 minutes at 180 degrees (top and bottom heat). You can check whether the cake is done by testing with a skewer. 

Leave the cake to cool well. Preferably overnight, so you can cut the cake better.

For the filling

200g butter at room temperature
600g cream cheese
400g white chocolate coating
vanilla flavoring
raspberry jam

First, melt the chocolate coating in a bain-marie. Then mix the butter with the cream cheese. Then add the melted couverture and vanilla flavoring and stir only very briefly. Otherwise the cream will be too runny. If it does become too runny, put it in the fridge for 30 minutes.

Then divide the cake into four equal layers using a cake cutter or sharp knife. Then pour a small amount of cream onto the cake plate and place the first cake layer on top. This prevents it from slipping. Then place the cake ring around the cake base. Now spread two spoonfuls of raspberry jam on the base and 4 tablespoons of the cream and smooth everything out nicely. If you like, you can place individual raspberries on top of the cream. Then stack the other bases on top of each other and fill the individual layers with jam and cream again. The last layer is placed on top of the cake as a lid. Then place the cake in the fridge for 30 minutes. Then spread the cake completely with cream. 

For the decoration

700g white fondant to cover the cake
Edible label (you can have this printed and customized online for little money)
Fondant smoother
Baker's starch
Fresh roses to decorate
Satin ribbon

First, knead the fondant until it is nice and soft and roll out the fondant thinly on baker's starch (so that nothing sticks). Then cover the cake with white fondant. You can use the fondant smoother to correct any minor unevenness. Finally, decorate the cake with the fresh roses and tie on the satin ribbon. The cake is almost indistinguishable from the original.

Ready and eat within 3-4 days! (Do not put the cake in the fridge as this will damage the fondant)