Preparation method

Base cake:

• Preheat oven to 180 C
• Grease and line 2 round cake pans
• Boil fruit, nuts, sugar, butter, water and rose essence until fruit has softened
• Remove from heat, allow to cool
• Sift dry ingredients
• Add dry ingredients, nuts and Turkish delight to fruit mixture
• Add egg and mix well
• Divide batter into both greased pans
• Bake at 190 C for 60-75 minutes

Top cake:

• Preheat oven to 180 C
• Grease and line a small round cake pan
• Boil fruit, nuts, sugar, butter, water and rose essence until fruit has softened
• Remove from heat, allow to cool
• Sift dry ingredients
• Add dry ingredients, nuts and Turkish delight to fruit mixture
• Add egg and mix well
• Place batter into greased pan
• Bake at 190 C for 60-75 minutes

Strawberry and rose jam:

• Wash and hull strawberries
• Place strawberries, sugar, lemon juice and water over heat
• Boil until the jam is thick
• Place a little bit of the jam on a cold saucer to test if it has set
• Allow to cool

Marzipan:

• Process almond flour and icing sugar until well combined
• Add almond essence and rose water
• Add the egg whites
• Dough will begin to form
• Knead well until smooth
• Leave to rest in fridge

Red fondant:

• Bloom gelatine in water
• Heat until gelatine has dissolved
• Add glucose and glycerine
• Add vegetable shortening
• Once melted, remove from heat
• Add vanilla and red food colouring
• Allow to cool to room temperature
• Add to icing sugar
• Knead well until smooth

Black fondant:

• Bloom gelatine in water
• Heat until gelatine has dissolved
• Add glucose and glycerine
• Add vegetable shortening
• Once melted, remove from heat
• Add vanilla and black food colouring
• Allow to cool to room temperature
• Add to icing sugar
• Knead well until smooth

Orange and cardamom syrup:

• Heat sugar, cardamom and orange juice until thick
• Allow to cool

Assembly:

• Pour cooled syrup over hot cake
• Allow cakes to cool completely
• Spread jam evenly over cakes
• Roll out marzipan and cover cakes
• Roll out red fondant and cover cakes

Decoration:

• Roll black fondant and cut out a large circle, then cut it in half
• Make folds and put wooden skewers underneath, to support folds
• Use gold lustre dust to adorn
• Position fans on either side of the top cake, resting on the base cake
• Roll out red fondant
• Press cut fondant into mould, then remove from mould
• Attach to the cake using edible glue
• Roll out red fondant and cut out 8cm strips
• Thin out edges to form ruffles
• Use ruffled fondant to make the rose
• Paint the rose with gold lustre dust and add gold dragee to the centre

Sugar veil lace:

• Place sugar veil powder, glycerine and water in a bowl
• Beat for 5 minutes to form a gummy and thick consistency
• Allow mixture to sit for 30 minutes
• Dust the silicone mat with red lustre dust
• Pour 2-3 tsp of the paste onto the mat and smooth out
• Dry out the sugar veil lace in the oven at 70 C (fan) for 10 minutes
• Switch the oven off and leave the lace in for 10 minutes
• Place the mat on a cold surface
• Carefully peel away the mat from the lace
• Position sugar veil lace around the base cake