Step by step method

1. Beat the Stork Bake until soft and creamy. In a separate bowl, beat the sugar and eggs together until thick and light.
2. Fold the sifted flour and baking powder gently into the egg mixture. Fold the Stork Bake in.
3. Add a drop or two of red food colouring and 5ml rosewater. Fold gently then spoon half of the mixture into a greased ring pan. Sprinkle the Turkish Delight pieces over the batter. Top with remaining batter and bake at 180°C for about an hour or until a skewer inserted comes out clean.
4. Remove from the oven, cool, and then invert onto a cooling rack and cool completely.
5. Sift the icing sugar and add a little warm water along with the remaining 2ml rosewater. Stir to make a spreading consistency.
6. Add a few drops of colouring if you prefer. Drizzle over the cake and allow to run down the sides.
7. Decorate the cake with sugared roses.