Preheat the oven to 180C. Lightly grease and line two 4" cake rings tin with foil.

In a large bowl, add all the ingredients and give them a good whisk.

Bake for 15-20 minutes, until the tester comes out clean.

Cool completely on the rack and level if required.

Whisk together all the ingredients until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.

Whisk well and strain. Cool, whisking now and then, until cool enough to pour over the base.

Note: This can also be made in the microwave.

Place all the whisked ingredients in a heat proof bowl, and microwave for 30 seconds at a time, whisk, then repeat 3-4 times until it begins to just thicken. Cool, whisking now and then, until cool enough to pour over the base.

Stir together the honey, water and agar agar in a saucepan. Simmer for 4-5 minutes, stirring often.

Take off heat and stir the saffron in. Cool and pour over the set cream.

Wrap an acetate sheet firmly around the base.

Pour over about half the almond cream over each cake and leave it to set overnight.

Top with the saffron jelly and place it in the fridge or freezer until firm. Gently remove the acetate sheet.

Pipe over with almond buttercream, and garnish with rose and marigold petals, pistachio slivers etc.