Make sure the flowers you use are not sprayed with chemicals and are pesticide-free. Un-iced cakes can be made up to one day ahead. Store in an airtight container.
250g unsalted butter, chopped, at room temperature
1 1⁄2 cups caster sugar
1 tblsp finely grated lemon rind
4 eggs, at room temperature
1 cup milk
2 2⁄3 cups self-raising flour
1⁄3 cup fresh passionfruit pulp
1⁄4 cup lemon curd
Mini meringues and fresh flowers, to decorate
200g unsalted butter, chopped, at room temperature
2 cups icing sugar mixture
2 tblsps lemon curd
Grease two 20cm round cake pans. Line bases and sides with baking paper.
2 Beat butter, sugar and rind in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. In two batches, fold in milk and sifted our until combined. Fold in 2 tblsps of the passionfruit pulp. Divide between pans.
3 Cook in a moderately slow oven (160C) for about 40 minutes, or until cooked when tested. Remove. Stand cakes in pans for 10 minutes. Turn out onto wire racks to cool.
4 To make frosting, beat the butter in the same clean bowl of electric mixer until pale. Beat in 1⁄2 cup sugar at a time, until combined. Beat in curd.
5 Place one cake on a serving plate. Spread combined curd and remaining passionfruit pulp over top, leaving a 1cm border around edge. Place remaining cake on top. Spread frosting over top and side of cakes.
6 Decorate top with whole meringues and owers. Sprinkle crushed meringues around base