Elderflower and Strawberry Roses Cake

Being the unofficial designated baker at home, I always try to bake the celebratory goods for various festive occasions. Ever since making the move, I don't have much chance to continue doing so. So when my parents visited me last month, I decided to bake Mum a birthday cake even though her actual birthday was 3 weeks before. It isn't often they get to visit so I thought it'll be a nice surprise for her. 

Mum never really liked rich, strong flavours with the exception of Fruitcakes. Something like the Smoked Chilli Salted Caramel Popcorn Chocolate cake that I made for my birthday, would just make her roll her eyes. Too rich, too fudgy and too "what-the-hell-is-that" for her. Her preference is skewed towards something floral, something fruity, or something tart.

It was the perfect opportunity to open the bottle of St. Germain Elderflower liqueur that has been sitting in my pantry for so long. I've always liked the subtle smell of these little yellow flowers so when I chanced upon the liqueur (which isn't very easy to find either), I bought it without knowing what to do with it. But hey, it's alcohol, at the very worst, I'd drink it. *gulp gulp gulp*

Elderflower is very versatile and its smell isn't too overpowering unlike how some culinary flowers can be. I find that it compliments quite a number of fruits too, but since strawberries is in season, I went along with that.

Elderflower and Strawberry Cake (makes 8" round)

Elderflower Victoria Sponge
(recipe adapted from AtHomeWithMrsM)

200g     Caster sugar
200g     Butter, unsalted, softened
   3g     Salt
 1tsp     Dried elderflower
     4     Eggs
200g     Plain flour
  10g     Baking powder
  45g     Milk
  30g     Elderflower liqueur

Preheat oven to 180°C
1. With a paddle attachment, cream together sugar, butter, salt and the dried elderflower till mixture is pale and creamy.

2. Add 2 eggs, the elderflower liqueur and half of the flour. Beat well to combine.

3. Add remaining 2 eggs, remaining flour, baking powder and milk. Beat well to combine. 

4. Pour batter into lined cake tin(s). Bake 50-60mins if using 1 tin or 25-30mins if using 2 tins, till cake tester comes out clean.

5. Let cool completely without removing cake from tin(s).

Macerated Strawberries filling
250g     Strawberries, washed, hulled, sliced 
  50g     Elderflower liqueur
  50g     Sugar (adjust more or less accordingly)

6. Combine all ingredients and let stand in the fridge for at least 1 hour.

Elderflower Whipped Cream
300g     Heavy cream, at least 35% fat content
  30g     Icing sugar
  50g     Elderflower liqueur

7. Whisk heavy cream and icing sugar to stiff peaks. Use a chilled bowl if needed.

8. Drizzle liqueur over the whipped cream and fold through gently.

Assembly

9. Divide cake into 4 equal layers. Brush the liquid of the macerated strawberries filling onto the cut sides of the cake. 

10. Spread a thin layer of elderflower whipped cream, lay on a layer of macerated strawberries and spread another thin layer of elderflower whipped cream on top. Place another cake layer and repeat the above steps till all cakes have been filled and stacked.

11. Crumb coat the entire cake, and let sit in the fridge for 30mins. 

12. Using a basketweave tip (wilton #48), create a basketweave pattern around the circumference of the cake. 

Strawberry Roses
25 or more strawberries, washed
toothpicks if needed

13. Carve strawberries into roses and arrange onto the top of the cake.

Thoughts: I had originally wanted to give Mum a bouquet of real flowers (saves time, less effort), but I thought Mum would enjoy a cake more. Thus the idea of creating a cake that looks like a "basket of roses". Agreed that it may not be the most challenging, and my piping work could have been neater, and that I could have made more strawberry roses, it is the best I can pull off with the time available. Given the simple techniques, I'm glad it turned out prettier than I thought it would and it looked like I had put in more effort than I did. What matters most is that Mum thinks the cake looked awesome and absolutely loved it!

The elderflower cake itself, however, is a little on the dry side and the crumbs is coarser than what I would have liked. I wouldn't categorise it as a "sponge cake" but the flavour is very pleasing as expected and makes a wonderful tea cake on its own. Brushing on the liquid from macerated strawberries did help moisten the cake and locks in the moisture. Plus with its tartness mellowed, the sweet-smelling strawberries complements the subtle floral smell while the elderflower whipped cream adds creaminess and ties everything together, making the cake even easier to fall in love with. This is one combination that's bound to woo the crowd's palate. 

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