Mexico’s flower, the Marigold– edible if organically raised, these brighten a cake.
This is adapted from Real Simple.
Heat oven to 350 degrees Fahrenheit. Grease and flour a round cake pan; set aside. In a large bowl, whisk the following: 1 1/2 cups all-purpose flour, 1 cup sugar, 1/2 cup unsweetened cocoa, 2 teaspoons cinnamon, 1 teaspoon baking soda, 1/4 teaspoon cayenne pepper or ground Mexican chili powder, 1/4 teaspoon salt, 1 cup cold water, 1/4 cup canola oil, 1 tablespoon balsamic vinegar, 1 tablespoon vanilla extract. Fill into the pan and bake 25 to 30 minutes.
The frosting is adapted from Southern Living– 3/4 cup softened unsalted butter beat, gradually adding 3 cups powdered sugar, 1/4 cup milk, and 1/4 cup vanilla extract. Choose Madagascar vanilla with bourbon. Enjoy the cake. Feel free to pick off the flowers.
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