Ingredients

390 g plain flour
375 g castor sugar
375 g butter, melted
6 large eggs
120 ml sour cream
60 ml orange juice, bought
3 Tsp baking powder
1 1/2 Tbs dried blue pea flowers, removed green stems
3 Tbs hot boiling water
1 1/2 Tbs rose petals
5-7 Tbs hot boiling water
1 Tsp vanilla extract
2 tiny drops blue food colouring
salt

Method

One day in advance

Dark and white chocolate tempering

Place enough water in a pot on medium heat. Put a glass bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into the prepared moulds with a very tiny drop of peppermint essence. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.

Using the same pot, check if enough water, place another bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Set to cool slightly, spoon onto prepared moulds with a very tiny drop of rose water essence. Warm up chocolate and repeat spoon onto prepared mould with a very tiny drop of rose water essence until white chocolate finished. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.

The next day

Preheat oven 180 degrees C. Grease and line a 10 inches square sring form pan.

In a small bowl, steep blue pea flowers in 3 Tbs hot boiling water for 5 minutes. Strain into a small cup and discard blue pea flowers. Then set aside to cool.

In another small bowl, steep rose petals in 5-7 Tbs hot boiling water for 5 minutes. Then set aside to cool.

In a deep plate, mix well flour, baking powder, vanilla extract, and salt. You might want to sift the flour, baking powder, vanilla extract and salt. I didn’t bother to sift them.

In a mixing bowl, beat butter until creamy. Add castor sugar, beating until light and fluffy. Beat in egg one at a time, beating well each addition, until well incorporated.

Fold in flour mixture with a big metal spoon alternate folding with sour cream and orange juice. Mix until well combined. Using the big metal spoon; spoon 3-4 spoonful into another metal bowl.

Pour the juice of blue pea flowers into the metal bowl with batter, then add 2 tiny drops of blue food colouring, stir well to get blue colour.

The remaining batter in the mixing bowl, add rose petals and juice. Stir well to coat the batter. Now it’s time to spoon it into the prepared baking pan. Start with 1 metal spoon blue pea flowers into prepared pan.

Then use another metal spoon, spoon rose petals and juice. Repeat alternate blue pea flowers batter and followed by rose petals and juice until both batter finished.

Bake for 60 minutes or until skewer out clean. Switched off oven, leaving cake in oven for 35 minutes with door closed.

Once time up, removed from oven onto wire rack to cool further 20 minutes. Then flip the cake out of pan onto a foiled plate mat. Transfer to a foil plate mat and then place in the square cake container when it has cool completely.

Just before serving, garnish the cake with a toothpick prick each strawberry and prick them on 4 corners and 1 huge strawberry slightly centre of cake, do the same toothpick prick on 2 grapes, now place the candle on the right in between 1 grape and the huge strawberry. Then followed by 2 dark and 2 white round chocolates in between 4 strawberries in the 4 corners. The square chocolate at the bottom of huge strawberry. Enjoy with tea, coffee or dessert wine!!!