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These terracotta flowerpots gain a shot of glamour with a shimmering of gold around their rims. Not only does the candlelight add sparkle to outdoor entertaining, but a generous dash of citronella essential oil in the candle wax deters annoying insect invasion as dusk falls.
Tools & Materials

  • Small paintbrushes,
  • Acrylic gold size,
  • Terracotta flowerpots,
  • Gold-coloured Dutch metal leaf,
  • Scissors,
  • Soft bristled brush,
  • Amber shellac,
  • Modelling clay,
  • Wick,
  • Pencil or thin twig,
  • Candle wax,
  • Bain-marie (double boiler),
  • Candle colourant (optional),
  • Citronella essential oil

    1. Brush acrylic gold size around the rims of the flowerpots and leave to dry until transparent, but not so dry that it has lost its adhesive property. The length of time this takes will depend on the ambient temperature and humidity and may be anything between 10 and 30 minutes - some acrylic size has an indefinite 'open' or working time, making it foolproof to use.
    2. Cut the metal leaf into manageable peices. Place the metal leaf on the sized area and gently ease into place using a soft bristled brush. Gently brush away excess leaf. Continue untill all of the sized area has been covered.
    3. Apply a coat of amber shellac to the gilded area to form a protective seal. Leave to dry, following the manufacturer's directions.
    4. Push a small piece of modelling clay into the drainage hole at the bottom of th3e flowerpot to seal it. Suspend the candle wick centrally in the pot by attaching the upper end of the wick to a pencil or twig laid across the top of the pot. Emded part of the bottom of the wick in the modelling clay, allowing the remaining part to lie across the bottom of the pot so that the finished candle will burn for as long as possible.
    5. Melt the candle wax in a bain-marie (double boiler). Add candle colourant if desired and a few drops of citronella essential oil.
    6. Pour the molten wax into the flowerpot and leave until set, then snip the wick with scissors.

     
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    The fragrance is very subtle, and depends on the variety of scented geranium. Take care when arranging the cake mixture over the leaves and peeling the leaves off after baking.
    Ingredients

    Serves 6

  • 8 scented geranium leaves,
  • 150g tub of cream cheese,
  • 7oz (200g) each of softened butter, caster sugar and self-raising flour,
  • Grated zest of half a lemon,
  • Pinch of salt,
  • 3 large eggs, beaten,
  • 1 tbsp rosewater,
  • 1 tbsp orange flower water,
  • 2 fl oz milk,

    • To Finish

  • 2 tbsp caster sugar,
  • 3 tbsp jam, preferably mild flavoured such as apricot or quince,
    1. To make the cream filling, put two leaves in a small bowl and bruise with a spoon, but keep whole. Beat in the cream cheese and set aside.
    2. Preheat oven to 180oC/fan oven 160o Gas Mark 4.
    3. To make the sponge mixture, cream the butter with the lemon zest, then beat in the caster sugar. Sift the flour with the salt and add to the mixture alternatively with the beaten eggs.
    4. Finally beat in the flower waters and enough milk to give the mixture a soft dropping consistency.
    5. Butter two 7 or 8 inch (18/20cm) sandwich tins and line the bases with baking parchment. Lay three leaves towards the centre of each tin, spoon the mixture and level with a spatula, trying to keep the leaves flat to infuse the cake evenly. Try to keep the leaves away from the edges of the tin as this will make them more difficult to peel off after baking and spoil the appearance of the cake.
    6. Bake the 19cm cakes or around 25-30 minutes, the 20cm cakes for about 20cm (they are thinner, so cook quicker) till evenly brown and firm and slightly shrunk from the edge of the tins.
    7. Cool for five minutes and then turn out. Peel off the baking parchment and the geranium leaves. Leave to cool completely.
    8. Finish by setting the less beautiful sponge upside down on a plate or cake stand. Pick the leaves from the cream filling, or if they have softened too much push the cream cheese through a sieve.
    9. Beat in 1 tbsp of the remaining caster sugar and spread over the bottom sponge.
    10. Spread the jam thinly over the cream filling and then place the other sponge onto as with a victoria sponge cake.
    11. Sprinkle with the rest of the caster sugar and serve.
    Tip: If you have ever wondered why some cakes are dusted with caster sugar and others with icing sugar, it is beacuse caster sugar denotes an enriched sponge, where as icing sugar a fatless one.
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