Use creme fraiche and edible flowers to make a stunning cake

Dear Lynne,

I’m doing my best friend’s wedding shower. I want a gorgeous cake, I can’t afford a bakery one and I am frosting-piping-bag impaired. I have mastered Cake Mix 101. Help? 

–Erin in Brooklyn

Dear Erin,

I am here to tell you that you are going to create a stunner cake with the easiest homemade frosting extant -- no piping bag needed. You are going to frost the cake with a French cream and decorate it with fresh flowers.

A naturally-thickened, tangy, sweet, sour cream from France’s Normandy region, called creme fraiche, will turn this cake into a standout. The quality of the frosting hangs on having an organic heavy cream or one without additives, one that is definitely not ultra-pasteurized. Start the creme up to 5 days ahead.

-Lynne

Fresh Flower Cake with Creme Fraiche Frosting

Makes one 8- or 9-inch cake

This cake uses fresh flowers. To be sure of nontoxic flowers, use only those found in food stores.

Crème Fraiche

• 3 cups organic, not ultra-pasteurized heavy whipping cream

• 1/3 cup buttermilk

1. In a glass jar, shake together the cream and buttermilk. Leave at room temperature 24 hours to culture. Refrigerate a minimum of 24 hours (it keeps up to 3 weeks getting thicker and tangier).

Cake and Filling

• 2 layers chocolate or vanilla cake, cooled

• 3 tablespoons each sugar and rum

• 1/3 cup water

• 1 teaspoon vanilla

• 1/2 cup apricot jam

1. Boil together sugar, rum, water, and vanilla 1 minute. Cool and brush on each layer of cake. Cover one layer with apricot jam. Top with second layer. Trim the sides of the cake so they are even. Brush away all crumbs.

Frosting

• 1 teaspoon vanilla

• 3 to 4 tablespoons sugar, or to taste

• 1 to 2 drops yellow food coloring (you want a pale yellow)

• Your choice of eatable flowers -- nasturiums, roses, violets, jasmine, marigolds, etc.

1. Whip the cold cream with vanilla, sugar to taste, and enough food coloring for a pale yellow tint. Spread the cream over the cake. Chill until 20 minutes before serving.

2. Decorate the cake by either clustering flowers atop the cake and then cluster more at its base, or scatter petals over the entire cake and its plate.