Do you find our flower boxes good enough to bite? We do too! 

Although our roses are harmless to health and we only use organic roses, we would advise against eating them ☺

We have found a better alternative for you. Our flowerbox cake with real roses not only looks great, but also tastes heavenly. With the step-by-step instructions, you can easily bake the Infinity flowerbox cake and make a big impression at your next celebration.

For the flowerbox cake

General

1 baking pan (18 diameter)
1 cake ring
1 cake cutter
1 cake board

Dough

4 eggs
200 g sugar
200 ml rapeseed or sunflower oil
200 ml whipped cream
1 tsp vanilla
300 g flour
1 packet of baking powder

To start, beat the eggs together 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-sugar mixture and mix everything well.

Spread the dough in two 18 baking pans. This gives the cake a nice height and doesn't make it too big. Then bake the cake in the oven for 45 minutes at 180 degrees (top and bottom heat). You can use the chopstick test to check whether the cake is done. 

Let the cake cool down well. It's best to leave it overnight so you can cut the cake better.

For the filling

200g butter at room temperature
600g creamy cream cheese
400g white chocolate couverture
Vanilla aroma
Raspberry jam

First, melt the couverture in a water bath. Then mix the butter with the cream cheese. Then add the melted couverture and the vanilla flavoring and stir it in briefly. Otherwise the cream will become too runny. If it does become too runny, put it in the refrigerator for 30 minutes.

Then use a cake cutter or sharp knife to divide the cake into four equal layers. Then put a small portion of cream on the cake plate and then place the first cake layer on top. This will prevent it from slipping. Then place the cake ring around the cake layer. Now spread two spoons of raspberry jam on the base and 4 tablespoons of the cream and smooth everything out nicely. If you like, you can also place individual raspberries on the cream. Then stack the other bases on top of each other and fill the individual layers with jam and cream again. The last base is placed on top of the cake as a lid. Then put the cake in the refrigerator for 30 minutes. Then spread the entire cake with cream. 

For the decoration

700g of white fondant for covering the cake
Edible label (You can have this printed online for a small price and customize it)
Fondant smoother
Cornstarch
Fresh roses for decoration
Satin ribbon

First, knead the fondant until it is nice and soft, then roll it out thinly on cornstarch (so that nothing sticks). Then cover the cake with white fondant. You can correct small bumps with the fondant smoother. Finally, decorate the cake with the fresh roses and tie the satin ribbon around it. This makes the cake almost indistinguishable from the original.

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