|Caster sugar||3 Ounce (75 Gram)|
|Primroses||25 (Red, Pink And Yellow)|
|7 inch round madeira cake||1 (Bought Or Homemade)|
|Lemon curd||5 Ounce (150 Gram)|
|Buttercream||2 Cup (32 tbs) (Double Quantity)|
1. Lightly whisk the egg white in a small bowl with 1 tablespoon of water until it is broken up. Put the sugar in a separate bowl. Gently pull one of the flowers away from its calyx. Using a paintbrush or your fingers lightly coat each side of the petals in egg white. Sprinkle with caster sugar until completely coated. Transfer the flower, face down, to a sheet of baking parchment or greaseproof paper. If the flower starts to fall flat, losing its shape, support it on a tiny crumpled ball of greaseproof paper. Frost the remaining flowers in the same way and leave them to dry for at least! hour or overnight.
2. Cut the cake horizontally into 3 and sandwich the layers together with lemon curd. Place the cake on the plate.
3. Spread a thin layer of buttercream over the top and sides of the cake to seal in the crumbs. Spread the remaining buttercream over the cake, smoothing it out with a palette knife. Arrange the frosted flowers around the top edges of the cake.