Up Side Down Flower Cake

Name: Up Side Down Flower Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: fresh edible flower, and edible leaves; 120 g butter (4 ounces) or 120 g margarine (4 ounces); 50 ml milk (1/4 cup); 150 g sugar (ounces); 1 prinche salt; 3 eggs; 175 g flour (6 ounces); 1/2 teaspoon baking powder; 1/2 teaspoon vanilla powder

Submitted by Artandkitchen

"Impress your friends by decorating your cake with some beautiful, edible flowers and leaves . For this recipe you can use any clear cake recipes."

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photo by Artandkitchen

Ready In:: 1hr 5mins
Ingredients:: 9
Serves:: 8

ingredients

Decoration
fresh edible flower, and edible leaves
Dough (you can use your recipe as well)
120 g butter (4 ounces) or 120 g margarine (4 ounces)
50 ml milk (1/4 cup)
150 g sugar (ounces)
1 prinche salt
3 eggs
175 g flour (6 ounces)
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon vanilla powder

directions

Cover the bottom of your mold with baking foil and grease the sides and the bottom, too.
Adjust leaves and flowers on the baking foil and fix them pressing them lightly.
Make the dough mixing all the ingredients with the food processor until smooth.
Pour dough carefully into the prepared mold.
Bake 180°C (350°C) for 45 minutes or until through.
The cake is done when you test the centre of it with a wooden skewer and the skewer comes out clean. Gently loosen the sides of the cake with a knife, and turn it out immediately onto your cake dish. Remove carefully the foil using the point of the knife if necessary.

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Reviews

This recipe was beyond my baking abilities but it was fun to make nevertheless.<br/>I didn't know what baking foil was so I used parchment paper. Most of the flowers<br/>sank to the middle of the batter during baking unfortunately. We liked the flavor of the<br/>cake recipe given. I used a variety of flowers and flowering herbs: violets, spray roses, lemon verbena, etc. I would *not* recommend using the flowers from mint. It completely overpowered everything. All I could taste was mint, mint and more mint. My fault! Thanks for posting. It is a lovely recipe! Reviewed for NA*ME tag.

COOKGIRl

RECIPE SUBMITTED BY

Artandkitchen

Switzerland

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well

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