Turkish Delight Cake

Preheat the oven to 190°C (170°C fan, gas mark 5).  Grease and line two 8" sandwich tins.

Prepare the Turkish Delight by slicing it into small pieces. It may help to sprinkle some icing sugar before chopping to prevent the turkish delight sticking together and to the knife.

Whisk the sugar and eggs together until light and frothy.

Gradually whisk in the oil, followed by the milk.

Mix together the bicarbonate of soda and flour, then add to the mixture mixing well to combine.

Stir in the Turkish delight, walnuts, sultanas and candied peel.

Half the mixture equally between the two cake tins and bake in the oven for approximately 30 minutes or until cooked throughout. This can be tested by inserting a skewer into the centre of the cake, if the skewer is clean when removed the cake is ready to be removed from the oven.

Allow the cakes to cool in the tins for 5 minutes before turning out on to a wire cooling rack.

To make the buttercream, beat together the butter and icing sugar, gradually incorporating milk until you reach the desired consistency.

Add a few drops of pink food colouring and the rose water and mix until fully incorporated.

Spread some of the buttercream on top of one of the sponges, using the other sponge to sandwich and assemble the cake.

Using a palette knife spread a thin layer of buttercream all over the cake until completely covered.

Fill a piping bag with the remaining buttercream in order to pipe the roses. As a guide use a circular cookie cutter, the size that you would like your roses to be, and gently press into the cake to mark out where your roses will need to be piped.

To finish your cake, pipe your roses using an anti clockwise motion. You may want to practice on some greaseproof paper before decorating your cake.