Chamomile and salted honey layer cake

In a small saucepan, heat milk on low for 5 minutes, until just simmering. Remove from heat and add chamomile; set aside for 10 minutes while milk cools. Remove tea bags or strain milk.

Preheat oven to 160°C fan-forced (180°C conventional). Grease and line two 20cm square baking tins with baking paper.

In a large bowl, sift flour, baking powder and salt together.

Beat butter and sugar in the bowl of a stand mixer with paddle attachment for 1-2 minutes, until creamy. Add vanilla and eggs, one at a time, beating after each addition.

Reduce speed to low, add flour and milk mixtures, alternating between dry and wet, beginning and ending with dry mixture. 

Divide batter between prepared baking tins. Bake for 35-45 minutes, or until cooked when tested with a skewer. Cool cakes in their pans for 10 minutes, then turn out onto a wire rack to cool completely.

To make the honey syrup, combine water, sugar, honey and lemon zest in a small saucepan on low heat, stirring, until sugar is dissolved. Cool slightly before gently brushing syrup on cooled cake layers.

To make the salted honey buttercream, beat butter in the bowl of a stand mixer until pale. Gradually beat in icing sugar until a thick buttercream forms. Add honey, salt and milk, and beat until fluffy. Transfer buttercream to a piping bag fitted with a large fluted nozzle.

To assemble, place one cooled cake layer on a serving platter and pipe an even layer of buttercream on top. Place second cake layer on top, flat side facing up, and pipe over varying heights of buttercream (using different pressure for your piping is an easy way to vary the height and shape of your piping without needing a different piping nozzle). Serve cake topped with edible flowers and an extra drizzle of honey syrup.