Mix dry ingredients in a bowl. Make a well and pour wet ingredients, mix to combine

Pour into greased and lined with parchment paper of an 7 inch round pan

Bake for 30 mins on preheated 350 F or until knife inserted comes out clean

Cool on rack before decorating

On double boiler, dissolve sugar in egg whites over medium heat (simmer), do not let water boil. Mixture should not be gritty and candy temperature reads 140-160 F

Pour mixture into stand-up mixer and beat on low until cool to room temperature

Turn up speed to high and beat until firm peak

Beat in butter a little at a time, keep beating until creamy

Beat in essence

Melt your preferred color of chocolate button/chips, pour into piping bag/ziplock and fill the cavities. You can also do this just with your spoon, carefully, so you won't make much of a mess. Chill in the fridge for 10 mins or until firm.

For the flowers, I cut an empty tissue roll (or you can use paper roll for wrapping or kitchen paper roll as well) as shown. Melt my chocolate, pour into ziplock and snip the corner, and pipe a dollop of melted chocolate each time. With the back of a spoon, I press it onto melted chocolate and pull the chocolate down, on a parchment paper that is cut close to or exact size to the tissue roll . Lift the parchment paper and place carefully inside the tissue roll. Chill in the fridge for 10 mins or until these petals are firm.

Line a parchment paper on a plate/cutting board, and pipe a dollop of chocolate. Start stacking petals and form into a flower. Each time you stack the petal, dab a little melted chocolate. Once your flower is formed, pipe a little melted chocolate in center and press a chocolate button. Chill for 10 mins/until firm in the fridge.

Same as for making "lazy person" leaves. Melt chocolate and pipe on parchment. Pull down melted chocolate with the back of a spoon and chill.

Cover the whole cake with buttercream, attach chocolate fence on the side of the cake, and decorate the top of the cake with chocolate flowers and leaves.