1. Squeaky clean hands at the ready – Ta very muchly

2. Pre-heat oven to 170*C / 150* Fan / 325 F / gas mark 3.

3. First off, prepare your cake tins. Lightly grease with butter and line with greaseproof paper, then dust the sides with flour.

4. In a large mixing bowl cream together the butter and sugar.

5. Sieve the flour, cornflour, and baking powder over the creamed mixture, then add the lime zest, well-whisked eggs, and rose water.

6. Combine the ingredients together with a wooden spoon, then add the milk (drop at a time) and bring to a cake batter consistency. Darlings, please refrain from over mixing, as too much air beaten into the batter will certainly cause a culinary catastrophe!

7. Now, sprinkle the crushed dried rose petals into the batter and gently combine together. 

8. Run a pallet knife through the batter, as this will prevent air bubbles from creating unsightly holes in your baked beauty!

9. Pour your silky-smooth batter into the prepared tins. Then give the tins a light tap on the kitchen counter, again this will hopefully avoid those dreaded air bubbles from forming!

10. Bake on the middle shelf for approximately 20 to 22 minutes.

11. Your culinary triumph is ready when risen, golden brown, and a skewer when inserted comes out clean.

12. Allow your cakes to cool completely before you sandwich them together with rose buttercream icing.

Rose Buttercream Icing

1. In a large mixing bowl cream together the butter and rose water.

2. Add the icing sugar, milk, and tiny drop of pink food colouring, then using the back of a wooden spoon whip everything together and finish off with a manual whisk until light and fluffy. Or one may call upon the aid of modern technology and create this heavenly
   pink concoction with an electric hand whisk.

3. Gently stir in a generous handful of crushed dried rose petals – voila!

The Finishing Touch

1. Once your cakes have completely cooled, pop one of them onto a pretty vintage plate and cover with a thick slather of rose buttercream icing. Gently place the other cake on top and festoon with some crushed dried rose petals.

2. Serve each slice with a steaming hot cup of the finest blend of rose tea – to be supped from an English bone china cup and saucer, of course!