Bloom and Wild have just released a beautiful range of bouquets for Autumn/Winter, in collaboration with infamous London department store, Liberty. Each bouquet has been artfully designed to reflect some of the most coveted prints in the Liberty archive, from the vintage look 1910 Elysian Day, to the vibrant 60s Ciara. This week marks 5 years of letterbox flowers from Bloom & Wild, and to mark the occasion they asked me to create a very special birthday cake which encapsulates the style of the Bloom and Wild X Liberty collection.
To make this celebratory cake really striking, I’ve decorated it with meadowy blooms and wild greenery from the Rachel Deluxe bouquet, which is inspired by a 1988 Liberty print. To keep things simple but delicious, the sponge I’ve developed is light and zesty, with a hum of pistachio. For the filling I’ve gone with a raspberry and rose cream, in part because the bouquet boasts stunning quicksand roses but also because British raspberries are nearing the end of their season, so we need to make the most of them while we can. To apply the flowers, I trimmed and sealed the stems, then arranged them in as natural a way as possible, staying true to the print. I hope you all like what I came up with and enjoy the recipe- it’s perfect for late summer celebrations!
For the sponges
- 350g soft unsalted butter
- 325g golden caster sugar
- Zest 2 lemons
- 6 eggs
- 200g ground pistachios (just blitz 200g shelled pistachios in a food processor until fine)
- 150g plain flour
- 2tsp baking powder
- Pinch salt
For the rose and raspberry cream
- 400g double cream
- 200g mascarpone
- 2-3tbsp rose water (add this in small amounts, tasting between each addition)
- 2-3tbsp icing sugar (to taste)
- 200g fresh raspberries, lightly crushed with a fork
To finish (optional)
- Bloom and Wild Rachael bouquet, or pistachios and crystallised rose petals
- Preheat the oven to 170c. Grease and line two 7 inch cake tins.
- Place the butter, sugar and lemon zest in a large bowl (or bowl of a stand mixer) and beat until very light, pale and fluffy (this can take about 10 minutes). Add in the eggs, one at a time, beating well between each addition (add a little bit of the flour with each egg if you’re worried about curdling). Once all the eggs are well incorporated, add the rest of the flour, ground pistachios, salt and baking powder and fold in using a large metal spoon.
- Once you have a light, lump free cake batter, split between the two tins and level off the tops. Bake for 35-45 minutes or until a skewer comes out clean when inserted.
- Once baked, leave the cakes to cool in the tins for 10 minutes, then remove and place on a wire rack to cool completely.
- While the cakes are cooling make the filling. To do this simply whisk together the cream, icing sugar, mascarpone and rose water until spreadable. Take 2/3 of this filling and ripple through the raspberries. Put the remaining 1/3 to the side (this is for coating the outside of the cake).
- When you cakes are completely cool, slice in half horizontally so that you have four even layers. Place the first layer on your serving plate and spread over 1/3 of the raspberry cream, then repeat until you’ve stacked all four.
- Take the remaining rose cream and spread a very thin layer over the cake to seal in any crumbs. Chill for 10 minutes to firm up a little, then cover with the last bit of rose cream (use a palette knife or cake scraper to do this). This stage is optional, you can leave the sides bare if you like.
- To finish the cake, arrange fresh flowers all over the top (ensuring that you seal any ends and remove them from the cake before consumption!). Alternatively, decorate with lemon zest, pistachios and rose petals.