Method

To do in advance one day

Place 200 g white chocolate in a bowl over a pot of boiling water. Make sure water doesn’t touch the bowl and bowl sit tightly on the top of pot to prevent steam escape. Keep stirring from the middle out until all chocolate are melted. Remove from hob, and switch off hob. Add in the remaining 90 g chocolate, stir until melted. Pour 1 Tsp oil into melted chocolate, mix well and see if it’s glossy. I had added a tiny drop or two for glossier, and forms a slightly thick liquid. Pour into a microwave jug.

Now pour into the 10 round moulds and place them in the freezer for 2-4 hours until hardened and set. Next, pour into the 10 square moulds and place them in the freezer for 2-4 hours until set and hardened. Once the chocolate from both moulds are set; you can unmould. Bring mould out from freezer for 5 minutes then turn over and gentle push out. Keep back in freezer in an airtight container until needed.

The next day

Preheat oven to 180 degrees C. Grease a 21 cm round spring form pan and line the base only. Place flour, Bali coffee and cocoa powder, baking powder, vanilla sugar, and salt in a deep plate and mix well. You might want to sift the flour, baking powder, vanilla sugar and salt. I didn’t bother to sift them. Set aside. Next in a cup add 1 1/2 Tbs rose petal and 3 Tbs hot boiling water. Let the rose petal seep for 5-7 minutes until needed. Discard the rose petal after squeezed the juice out. You can put into the batter, I didn’t.

Beat butter in mixing bowl until creamy for 5 minutes. Next add in castor sugar and beat until light and fluffy about 5-7 minutes. Now add egg 1 at a time, beating well each addition. Then add in vanilla extract, and rose petal juice. Beat to mixed well a few seconds.

Fold in flour mixture with a big metal spoon alternate folding with thickened cream. Mix until well combined; do not overmix. Now spoon the batter into the prepared pan. Repeat the process until all batter are finished. Using a spatula, gently spread it to smooth the top. Give a couple of gentle knocks on the benchtop. Bake for 1 hour or until golden brown on the top. Insert a skewer in all 5 places at least to make sure there are no batter on the skewers.

Switched off the oven. Leave the cake in for 1 hour with door close. Then removed to rack, let it cool down a further about 30-40 minutes before flipping onto the cake plate mat. Just before my nephew comes over to pick up. Garnish the cake on the right top with 1 square white chocolate mould with1 blueberry on top of the square chocolate, next 2 cherries besides, 2 strawberries besides, followed by 1 cherry, 1 round white chocolate with 1 blueberry on top of chocolate. Then 1 lighted candle.

We sang Happy Birthday to my nephew. After blowing the candle; I told him don’t destroy my cake plate mat, he said he will transfer to a plate when he get home. He place his cake into the air tight container and took the extra chocolate. He went to celebrate with friends. He managed to take the pictures before his friends grab all of it.