If Curation Edit Were a Cake

Maheshwari Raj
Jun 15
3 min read

Updated: Jun 22

The signature recipe behind our slow-living, story-first magazine.

A love letter in sponge, cream, and edible petals—layered with memory, mood, and meaning.

A layered cake with white icing, adorned with pink, purple, and white flowers. It's set on a beige tablecloth against a floral wallpaper. — A beautifully curated cake adorned with delicate edible flowers sits elegantly on a vintage plate, showcasing a rustic yet refined aesthetic.

When we first dreamt up Curation Edit, we weren’t chasing trends—we were tracing feelings.

The quiet joy of a handwritten letter. The shimmer of neroli oil on the wrist. The elegance of a well-placed ribbon, or the way light hits a linen-draped table at 4:07 PM.

A cup of tea, an open notebook, a perfume bottle labeled "Neroli," and a letter with cursive writing on a beige tablecloth with petals. — A serene journaling setup featuring a handwritten letter, a cup of tea, a perfume bottle, and scattered rose petals, inviting reflection and nostalgia.

Curation Edit isn’t just a magazine. It’s a moodboard you can live in. A digital home for those who feel deeply, notice details and crave storytelling with soul.

So when someone asked us “If your brand were a cake, what would it taste like?” We paused, smiled, and started to bake.

The Flavour of Us

This cake isn’t flashy. It doesn’t scream. It whispers. Each bite is a soft-spoken manifesto: that life is meant to be savoured. That beauty is found in texture. That a cake can be a moodboard just as much as a magazine.

We call it the Curation Cake, a dessert designed not to impress, but to evoke.

Cozy and serene, this sensorial profile moodboard blends soft florals, warm coffee, soothing candles, almonds, and earthy tones to evoke a tranquil ambiance.

Sight: Muted sponge, barely frosted. Shades of soft butter, pale pink, and pressed florals.
Smell: A perfume of browned butter, neroli, and Sicilian citrus zest.
Touch: Whipped mascarpone like silk between fingers. Sponge so light it sighs when sliced.
Taste: Earthy almond, sweet floral cream, a citrus wink.
Feel: Like the first page of a journal. Or a Sunday in Provence.

The Recipe: Curation Cake

Egg in a yellow bowl with flour and whisk on a grey surface. Nearby: broken eggshells, flour jar, honey jar, and cheese on a plate. — Preparing a homemade pastry batter with fresh ingredients featuring flour, eggs, and honey, set in a cozy kitchen scene.

Ingredients

For the sponge:

150g almond flour
100g cake flour
200g unsalted butter, browned
4 free-range eggs
180g caster sugar
1 tbsp orange blossom water
Zest of 1 Sicilian lemon
1 tsp vanilla bean paste or essence
½ tsp sea salt

For the frosting:

250g mascarpone
200ml cold double cream
2 tbsp wildflower honey
1 tsp neroli or orange blossom extract
Optional: a whisper of rosewater

To decorate:

Dried edible petals: viola, chamomile, rose
Dusting of icing sugar
Optional: crushed pink peppercorns (for contrast and curiosity)

Method

1. Preheat your oven to 160°C (fan) or 175°C (conventional).Grease and line three 6-inch cake tins. This isn’t about perfection, it’s about layers of feeling.

2. Brown the butter. In a small pan, melt the butter over medium heat until golden, nutty, and aromatic. Let it cool to room temperature.

A copper pan with a steaming swirl of foamy liquid on a marble countertop, exuding warmth and a cozy ambiance. — Comforting aroma of butter and warmth.

3. In a bowl, whisk eggs and sugar until light and airy about 3–5 minutes. Add the vanilla, zest, orange blossom, and browned butter. Gently fold in sifted flour and salt.

Hands whisk creamy mixture in a glass bowl on a wooden table. The warm lighting creates a cozy and focused atmosphere. — Whisking creamy cake batter in a glass bowl, ready for baking.

4. Divide into tins and bake for 22–25 minutes. They should be just golden, springy to the touch, and pulling slightly from the sides. Let them cool completely on a rack.

Three cakes baking in round pans inside an oven, lit by a warm light. The cakes are golden brown, and the scene has a cozy feel. — Golden cakes rise beautifully in the oven, promising a delicious treat.

5. Make your cream.Whip mascarpone, double cream, honey, and neroli until soft peaks form. Taste it. Adjust for floral-ness, it should taste like a memory, not a perfume bottle.

Mixing the frosting in a rustic kitchen setting, evoking the warmth of homemade comfort.

6. Assemble. Layer sponge and cream like you’re binding a book. No rush. Let the edges stay naked, we love an undone finish.

Round cake with white frosting, topped with a yellow spiral design, set on a beige cloth over a wooden table. Warm, inviting mood. — A beautifully decorated cake with smooth layers of white frosting and a golden spiral design on top, ready for a special occasion.

7. Decorate with florals and sugar. Use your hands, not tools. Let it feel like a pressed flower diary. Serve chilled or at room temperature, ideally with a soft instrumental playlist and long conversation.

Hand decorates a cake with colorful edible flowers and petals on a beige tablecloth, creating a delicate, artistic presentation. — A delicate hand adds a charming daisy atop a cake adorned with colorful edible flowers, enhancing its elegant presentation.

A Cake That Speaks Our Language

This is our welcome cake. The one we’d serve you if you stopped by the Curation Edit studio for tea. It’s the flavour of our brand, its’s slow, seasonal and soulful.