Enjoy your cake on a china plate

I candied the last of my pansies and johnny jump-ups to decorate this cake for a Mother/Daughter luncheon I hosted today. This cake is indescribably delicious and delectably moist; the secret ingredient being the buttermilk. This is the first of two
luncheons I am hosting this summer. Today's luncheon was the practice run and I received the go ahead from all on the entire menu for the Bridemaids' Luncheon next Saturday. I must admit I am not satisfied with the look of this cake; it is just not tidy enough (probably due to its moistness). But I have an idea to try and bake them in individual little bundt pans.......we will see.

Candied Flowers

2 teaspoons meringue powder (made by Wilton and purchased at Michaels)
2 tablespoons water
1-1/4 cups superfine sugar
Edible flowers such as pansies, nasturtiums or roses

In a small bowl, dissolve the meringue powder with the water. Lightly brush to completely coat the flower. Sprinkle with sugar and let dry on waxed paper for 1-2 days.