Cost Breakdown

Critical Success Points

• • Brewing and pureeing the sorrel petals to obtain a smooth, richly colored liquid.
• • Creaming butter and sugar until light and fluffy.
• • Folding dry ingredients gently to avoid over‑mixing.
• • Baking with a water bath to keep the cake moist.
• • Applying the sorrel‑rum soaking syrup while the cake is still warm.

Safety Warnings

• • Handle hot sorrel brew with care to avoid burns.
• • Use oven mitts when placing/removing pans from the oven.
• • Alcohol in the soaking syrup can be flammable; keep away from open flames.