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Rose Cake
By Liz Marek · sugargeekshow.com
3, 3 6 inch rounds
| prepMicrowave rose petals & flowers: layer between paper towels on plates, weigh down, microwave 1 min (15 sec intervals if needed until dry) | |||||||||
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepPrepare 3 cake pans with cake release | |||||||||
| 14 oz / 400 g cake flour | Mix dry ingredients & butter until sandy | Stream in oil & sour cream mix, mix 2 min pale & fluffy | Stream in egg whites & sour cream in 3 parts | Fold in rose petals | Divide into pans, bake 350°F / 175°C, 35–40 min | Layer cakes with filling & raspberry buttercream | Crumb coat; chill 20 min until firm | Cover with blush buttercream, smooth with scraper | Decorate with dried flowers & petals; serve |
| 13 oz / 370 g granulated sugar | |||||||||
| 1 teaspoon salt | |||||||||
| 1 tablespoon baking powder | |||||||||
| 1/2 teaspoon baking soda | |||||||||
| 6 oz / 170 g unsalted butter (softened) | |||||||||
| 4 oz / 120 ml vegetable oil | |||||||||
| 5 oz / 140 ml sour cream, room temperature (for oil mixture) | |||||||||
| 1.5 teaspoon rose water | |||||||||
| 1 teaspoon vanilla extract | |||||||||
| 5 oz / 140 ml egg whites (room temperature) | |||||||||
| 5 oz / 140 ml sour cream, room temperature (for egg white mixture) | |||||||||
| 2 tablespoons dried rose petals (crushed) | |||||||||
| 3 cups / 375 g raspberries (fresh or frozen) | Boil raspberries & sugar, stirring occasionally | Add lemon zest & juice, stir | Add cornstarch mixture, cook 1 min; cool to room temp | Divide buttercream; blend raspberry filling into each portion | |||||
| 5 oz / 140 g sugar | |||||||||
| 1 tablespoon lemon zest | |||||||||
| 1 tablespoon lemon juice | |||||||||
| 4 tablespoons / 60 ml water | Mix water & cornstarch | ||||||||
| 2 tablespoons Clear Jel or cornstarch | |||||||||
| 4 oz / 115 g pasteurized egg whites (room temperature) | Whip egg whites & powdered sugar 4–5 min | Add vanilla & salt | Whip in butter chunks until white & fluffy, 8–10 min | ||||||
| 16 oz / 450 g powdered sugar (sifted) | |||||||||
| 1 teaspoon vanilla extract | |||||||||
| 1/2 teaspoon salt | |||||||||
| 16 oz / 455 g unsalted butter (room temperature or softened) | |||||||||
| 2 cups flowers of choice (roses and camellias) | |||||||||
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