Rose Bouquet Cake
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The tradition of decorating cakes with edible flowers dates back to ancient times, where flowers were used as a symbol of celebration and beauty.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Rose Bouquet Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients alternating with the milk, beginning and ending with the dry ingredients. Mix until just blended.
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Divide the batter into three portions. Add rose food coloring to one portion and green food coloring to another portion. Leave the third portion plain.
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Spoon the batters into the prepared cake pan, alternating colors to create a marbled effect.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once the cake is completely cooled, cut it into petal shapes using a template. Arrange the petal-shaped cake pieces into a bouquet shape.
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Frost the cake with buttercream frosting, covering each petal-shaped piece.
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Decorate the cake with edible rose petals.
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Allow the cake to rest for at least 1 hour before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.