Cream Stork until light in colour. Gradually add sugar and beat until fluffy. Add an egg at a time with a teaspoon of flour, beating well after each addition.
Sift the remaining flour with baking powder and bicarbonate of soda. Combine the buttermilk and rose essence
Fold half the flour into the creamed Stork mixture. Fold in the buttermilk and lastly add the remaining flour with a pinch of salt
Divide the batter into 4 greased and lined 20cm tins. Bake at 170 degrees for 20 to 23 minutes.
Turn out the cakes and leave to cool on a wire rack.
Cream the Stork until 'white' in colour.
Sift the icing sugar and gradually add while the mixer is on a low speed. Add the ground cardamom and beat until light and fluffy.
Sandwich the cakes with the frosting. Cover the top and sides using a spatula to smooth the frosting.
Combine white chocolate and cream in the top of a double boiler with simmering water. Stir until the chocolate melts and becomes silky.
Remove from the double boiler and leave to cool while stirring. Tint the chocolate and drizzle over the cake forming drips down the side
Decorate the cake with pink Jalebi, candy floss and roses.
Place the sugar and cold water in a pot. Cook the sugar and water on a medium heat stirring continuously.
Once the syrup comes up to the boil, do not stir
Boil until it thickens slightly and remove from the heat – this should take about 6 – 8 minutes.
Add red food colouring and rose essence.
Stir well and add more colouring if necessary. Syrup must be kept warm for dipping the jalebi.
Sift the self-raising flour, corn flour and tartaric acid in a large mixing bowl.
Mix the yoghurt with cold water and pour into the mixing bowl
Whisk until the batter is smooth and add the melted butter.
Lightly whisk again and pour the batter into a sauce bottle with a nozzle or a piping bag. Squeeze the batter into hot oil starting with a large outer circle and working toward the centre.
Turn the jalebi over and cook until crisp.
Drain for a few seconds and then gently place in the warm syrup.
Leave the jalebi to soak, remove from the syrup and leave on a wire rack to drain and cool.
If the jalebi breaks while frying, it might be because the batter is too thin. Stir 15 – 30ml self-raising flour into the batter and proceed with the recipe. The oil being too hot can also cause the jalebi to break while frying. Leave the oil to cool slightly and try again.