Roses cake

🧾 Ingredients

For the Rose Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 4 egg whites (room temp)
• 1 cup (240ml) whole milk or rose milk (see note)
• 1 ½ tsp rose water
• 1 tsp vanilla extract
• Optional: Pink or rose gel food coloring

For Rose Milk (optional, in place of regular milk):

• 1 cup milk + 1 tbsp rose syrup (like Rooh Afza or homemade) — gives color & flavor

For Buttercream (for roses and frosting):

• 1 cup (226g) unsalted butter, room temp
• 3 ½ cups (400g) powdered sugar
• 1–2 tbsp milk or cream
• ½ tsp rose water or vanilla
• Pink, ivory, and green food coloring (for piping roses and leaves)

👩‍🍳 Instructions

1. Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Add egg whites one at a time, beating well after each.
5. Stir in rose water and vanilla.
6. Alternate adding dry ingredients and milk, beginning and ending with dry. Mix until smooth.
7. (Optional) Add a drop or two of pink gel food coloring for a soft rose hue.
8. Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
9. Cool completely before decorating.

2. Make the Buttercream:

1. Beat butter until smooth and fluffy.
2. Gradually add powdered sugar.
3. Add rose water and a splash of milk to reach piping consistency.
4. Separate into bowls for coloring:
   • Pink/Red for roses
   • Green for leaves
   • Keep some white or ivory for base coating

3. Assemble the Cake:

• Level the cake layers if needed.
• Frost one layer with plain rose buttercream.
• Add the second layer and cover the entire cake with a thin crumb coat. Chill 15–20 min.
• Apply a final smooth coat of buttercream.

4. Pipe Buttercream Roses (Optional):

You’ll need a petal tip (e.g., Wilton 104) and a leaf tip (e.g., Wilton 352)

• Fill piping bags with colored buttercream.
• Pipe rosettes or full roses directly on the cake, or pipe onto parchment and freeze to apply later.
• Use the green buttercream to pipe small leaves around roses.

🌸 Flavor Pairing Ideas:

• Fill the center with raspberry jam, pistachio cream, or lychee compote
• Add cardamom or saffron to the cake batter for a Persian twist
• Serve with rose milk tea or Earl Grey

🧊 Storage:

• Keep at room temp for up to 1 day, or refrigerate for up to 4 days.
• Let come to room temp before serving for best texture and flavor.