Summer Recipe: Dessert Oasis Bounty Board

A delicious new recipe from PenniBlack, perfect for wowing guests at garden parties…

South west London caterer PenniBlack have unveiled an indulgent new concept: the Bounty Board – a stunning addition to any party which can be used as a table centrepiece or on a sideboard.

PenniBlack shares the recipe for readers to try their hand at making their own Dessert Oasis board with a delicious elderflower sheet cake, summer fruits and gorgeous toppings. This Bounty Board is the perfect summer treat, fruity and flowery, and is guaranteed to impress.

PenniBlack’s Dessert Oasis Bounty Board with Elderflower, Summer Fruits, and gorgeous toppings

Serves 6


For the sponge cake:

  • 200g (7 oz) unsalted butter, softened
  • 200g (7 oz) caster sugar
  • Four large eggs
  • 200g (7 oz) self-raising flour
  • 1 tsp baking powder
  • 2 tbsp elderflower cordial
  • Zest of 1 lemon

For the elderflower butter icing:

  • 100g (3.5 oz) unsalted butter, softened
  • 200g (7 oz) icing sugar, sifted
  • 2 tbsp elderflower cordial
  • 2 tbsp double cream

For the filling and decoration:

  • 200g (7 oz) strawberries, hulled and sliced
  • 100g (3.5 oz) raspberries
  • 100g (3.5 oz) blueberries
  • 150ml (5 fl oz) double cream, whipped
  • A few fresh mint leaves (optional)
  • Icing sugar, for dusting

For the fun toppings:

  • Large marshmallows
  • Crushed meringue
  • Fresh fruit (such as more strawberries, raspberries, blueberries)
  • Assorted macarons
  • Chocolate biscuits (such as Flakes, Oreos)
  • Honeycomb pieces
  • Colorful coulis (such as raspberry or strawberry)
  • Toothpicks (to help layer and pin items on top and down the sides)



  1. Preheat the oven:
  • Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
  • Grease and line two rectangular cake tins (10-15cms x 25-30cms) with baking parchment.

2. Make the sponge cake:

  • In a large mixing bowl, beat the butter and caster sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the self-raising flour and baking powder into the mixture and fold in gently until well combined.
  • Stir in the elderflower cordial and lemon zest.
  • Divide the batter evenly between the two prepared cake tins and smooth the tops.
  • Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.

3. Prepare the elderflower butter cream:

  • In a bowl, beat the softened butter until creamy.
  • Gradually add the sifted icing sugar, beating well after each addition.
  • Add the elderflower cordial and double cream and beat until it is light and fluffy.

4. Assemble the cake:

  • Choose a rectangular board or tile of your choice. You could get a wood plank and cover it in tin foil.  Place one of the sponge cakes onto the board.
  • Spread a layer of the elderflower butter icing over the top of the cake.
  • Arrange a layer of sliced strawberries over the buttercream
  • Add a dollop of whipped cream and spread it evenly over the strawberries.
  • Place the second sponge cake on top. Trim the sides to ensure it looks even all round.  (* Try piping the buttercream along the edges of the base cake, to ensure a neater finish when you sandwich the other one on the top.

5. Decorate with elderflower butter icing:

  • Spread the remaining elderflower butter icing over the top of the cake.
  • Decorate with the raspberries, blueberries, and remaining strawberry slices.
  • Optionally, garnish with a few fresh mint leaves.
  • Dust the top with a light sprinkling of icing sugar.

6. Add the fun topping:

  • Place large marshmallows, crushed meringue, fresh fruits, assorted macarons, chocolate biscuits, and honeycomb pieces on top of the cake.
  • Use toothpicks to help layer the items and pin them on top and down the sides of the cake.
  • Drizzle colorful coulis over the top for a vibrant finish.