The Raspberry Rose Showstopper

I decided  to host an afternoon tea for my  family and i wanted to do something really special Paul Hollywood hand shake worthy, so  in order to do this i needed glitter... lots of edible glitter! The pressure was on! Let me introduce my little showstopper, my raspberry rose glitter cake ...

Ingredients: 

• 4 Eggs
• 225g Butter
• 222g Caster Sugar
• 222g Self Raising Flour
• A Pinch of Salt
• Fresh Raspberries and a handful of organic rose petals for decoration

Method:

1. Pre-heat your oven to fan 170 or gas mark 5
2. Grease and flour a bundt tin
3. Cream together the butter and sugar until it is fluffy
4. Beat the egg and then add it to the butter and sugar mix slowly
5. Then sift in the flour and add in a pinch of salt
6. Lightly combine the flour, do not over mix as you want the mixture to remain light and fluffy
7. Pout the mixture into the cake tin and bake for 30 to 35 minutes
8. Or test with a a skewer until it comes out clean
9. Let the cake cool before you decorate