for video recipe,watch video below the page
- 1 cup (250 g) white granulated sugar
- 5 large eggs
- 3/5 cup (180 ml) vegetable oil
- 1 cup (250 ml) whole milk
- 1 to 3 tsp rose water extract
- 2 1/3 cups (320 g) all-purpose flour
- 1/5 tsp salt
- 4 tsp (16 g) baking powder
- pink or red food coloring
- For Rose Buttercream:
- 2 cups (450 g) unsalted butter
- 2 tsp rose water extract
- 2 to 4 cups confectioner’s sugar
- 2/4 cup (170 ml) rose jam/marmalade
- 12 red roses
- For Rose Water Syrup:
- 1/3 cup (100 g) sugar
I am using to frost the rose cake.make a whipped buttercream.and a Wilton one a piping tip with even pressure pipe your buttercream out in a single spiral releasing pressure when you get to the tail of the rosette repeat for as many rosettes as you think you will need once you are done piping place your rosettes in the fridge or freezer to chill you will want them nice and solid all the way through so we can handle them without ruining the shape later next remove your chilled cake from the fridge. and begin icing it because we are not covering this in fondant we
want to get the icing as smooth as possible I do this by adding a layer of buttercream thicker.
Then I need and scraping it back until it is smooth filling in the cracks. and bubbles with more buttercream and then repeating these steps until it is as smooth as I can get it once that is done I take a straight edge spatula dipped in hot hot water and smooth it over the rose cake.
Back and forward until I’m happy with the finish you once you’re done with that it’s time to add the roses and the leaves and this is why you want your roses solid all the way through you will want to work quickly though because the buttercream will begin to soften rather quickly once it is in room temperature. again I place my roses in groups of three and the occasional single rose to keep in mind that I don’t want any roses touching the rose cake.
Board because I will be adding a pearl border later. once your roses have been placed you can pipe on the leaves the leaves are the same buttercream as everything else piped. on with a Wilton 266 leaf tip to pipe the leaves you will want to place the tip so that the open triangle side is facing away from you it’s kind of hard to explain but you can see how I’m holding it in the video once the leaves are piped set your rose cake.
Aside but do not chill it next we are going to create the white and gold pearls for the accents on this rose cake. I didn’t have any in these colors so I made them myself I simply took some silver dragees added a little bit of water and gently agitated the bowl until the silver coating came off to turn them gold I took the pearls that were freshly d silvered. and still a little wet and added some of my favorite gold luster dust pop the lid on and shook the bowl until each pearl was evenly coated if you don’t have any silver dragees. you can make the pearls out of fondant and in case you are
wondering this is what happens if you blow on the bowl I really wish dust look like this set these pearls aside to dry and once dry we can begin adding the pearls to the rose cake.
This is why you do not want to chill your cake if the buttercream is too hard the pearls will not stick I recommend placing the pearls on the cake with tweezers of some sort and dipping the bottom of each pearl slightly in some water before playing to give it some extra grip. place the pearls randomly over the rose cake.until you’re happy with the look once done you can add the purl border I chose to go in the pattern of three white and one gold but do whatever you think looks best once the border is on you’re done thank you guys so much for reading the article recipe.
Rose Cake with Rosewater Buttercream:
in time for Valentine’s Day and I’m going to make my rose cake you guys are going to love this unique and delicious cake so they start with rosewater flavored cake Lear’s we’re going to add a rose marmalade on the inside between the cake layers and we’re going to frost the cake with rose buttercream and add some red roses on top of the cake.
You guys are going to love everything about this cake. the rosewater imparts this really light floral essence to the cake and it’s a perfect choice for baby showers and Valentine’s Day and birthday parties really any special occasion this is the cake to make let me show you how it’s made I already have my oven preheating to 350 degrees Fahrenheit. and I’m going to get started on the cake batter now this recipe is gonna be slightly different from my previous cake layer recipes.
I’m gonna start with four large egg whites then I’m going to place them into my mixer bowl and we’re going to whisk them on high speed for about three to four minutes.until we get stiff peaks and then once my egg whites have reached the right consistency I’m going to gently just transfer them into a different bowl and set them aside for now and with my egg whites. out of the mixing bowl I’m going to proceed with the rest beam
go to add in the four large egg yolks into the mixing bowl pour in three quarter cups of either vegetable or canola oil whatever type of light cooking oil that you would like to use to use it in this recipe so 3/4 cups of that and one cup of white granulated sugar. and then I’m going to mix all these ingredients together on medium speed for about two to three minutes until everything is well combined next I’ll pour in one cup of whole milk and now it’s time to add in the rose water so this is the exact brand and the exact extract.
That I’m using today you can add anywhere from 1 to 2 teaspoons of this just depending on how floral and how rose flavored you want your rose cake. to be I have some pink and red color you can add as much food coloring as you would like or you could just leave it out completely and then just give this mix for about a minute just to get things incorporated moving on to my dry ingredients have two and a half cups of all-purpose flour today I’m going to add in four teaspoons of baking powder and a quarter teaspoon of salt and just combine those together and then we’re going to sift them into the rose cake.
Batter and it’s always super important to sift your ingredients otherwise you’re bound to get a clump of flour in there somewhere sift that right in and then I’ll mix this again for about 30 seconds on medium to low speed just until that flour is
incorporated and now I could start incorporating the egg whites into the cake batter. so I’m going to do about a third at a time drop it in and then take your spatula and very gently fold the egg white into the batter so kind of just fold from the bottom of the mixing bowl to make sure that everything gets combined and we’re essentially just trying to make this a light or a cake batter.
We want it to be a little bit more fluffy so I’ve lined three 8-inch cake pans with parchment paper and I’m going to divide this batter evenly between the three cake pans if you want to be super technical you can also use a kitchen scale to measure out every single cake layer I’m just going to use my spoon to approximate and these cake layers are ready to go into my preheated oven.
I’m going to bake them at 350 degrees Fahrenheit for about 27 to 29 minutes. just until they’re done and you could use the toothpick test method to make sure that the cakes are indeed done and then once they’re done just take them out let them cool completely on a wire rack and then we’ll come back to make the Rose buttercream and to assemble the cake my cake layers have cooled completely and now I’m going to start on my buttercream. so I have two cups of unsalted butter that.
I’m going to drop into my mixer bowl you want to make sure it’s nicely softened but not too soft once they have all your butter in your mixing bowl go ahead and turn on the mixer and whisk the butter for about seven to eight minutes on high speed until it’s really light and fluffy there should be your almost white in color don’t forget to stop periodically and scrape down the sides that mixing bowl to make sure that all the butter gets whipped and I have my butter nicely wist.
I’m going to start adding in my confectioner sugar so you can add anywhere from two to three cups of confectioner’s sugar the more you add the thicker and fluffier it’s going to be so I’m gonna add about two and a half cups. today I’m also going to add in my rosewater extract I’m going to start with half a teaspoon at first taste test and then add
more as needed so start with a little bit and then add more because you can always add more but you can’t take it out so once you add in the confectioner sugar.
Start out on a low-speed first and then increase it once it gets all incorporated and once that sugar is incorporated turn up the speed to high and give it a good whisk for about two to three minutes you want it to be really light and fluffy. and at the very end now I’m ready to assemble my cake layers have cooled completely this buttercream turned out absolutely amazing I love the color and also look how fluffy it is and it tastes phenomenal with that rosewater extract and for my filling,
I’m going to be using some rose marmalade now this genome was a little more difficult to find than. I expected and I’m having to order this off of Amazon I’ll include an affiliate link down in the video description box below but check out like a local specialty grocery store for this it tastes really really good but it’s just a little bit difficult to find I also prepped some rosewater syrup.
So I just combine half a cup of sugar with half a cup of boiling water stir that around until it was completely dissolved let it cool and he added a little bit of rosewater extract to this as well so now to get this started what I’m going to do is grab a long serrated knife and level off the tops of these cake layers first so it’s they’re nice.and even and I have a beautiful rose cake. and most of time you just need to level it off like the tiniest bit so
there’s not a lot a lot coming off the top of the cake and before I add that buttercream I’m just gonna grab a pastry brush and lightly soak the cake layer with that rosewater syrup add on some of that buttercream and then grab an offset spatula and spread it evenly to the edges next.
I’m going to add about 1/3 cup of rose marmalade just drop it right on top grab a little spatula and just spread it a nice even layer add the remaining Rose jam right into the center and then from my final layer I’m going to soak it first and then I’m going to invert it onto the rose cake.
I always like to do that for my cakes then I get like a really nice even top if you invert that final layer so I’ve applied a crumb coat of this frosting onto the cake now I’m going to place it into my freezer for about 10 minutes to allow that first layer to set up and then I’ll come back and add the final layer of frosting. and check out how pretty it looks on the inside it love these layers here you have a little bit of that Rose jam on the inside this is gonna taste so so delicious and how stunning is this Rose cake I love how it turned out it’s just so simple and elegant and the roses are like the perfect finish the perfect garnish for this rose cake.
You can also use the little tiny roses those would also look really well on this cake.where you can print this recipe off and share it with your family and friends and now let’s dig in and enjoy and I love this pink color just turned out so so pretty mm-hmm Wow you guys are just gonna be blown away with the unique and delicious flavor of this cake I absolutely love that light floral essence that that rose water gives this cake it’s not overwhelming it’s like this perfect floral kind of flavor that’s just throughout the cake I love.