The beauty of roses brings romance on this valentine, Rose Petal Cake
Here is a recipe for a Rose Petal Cake:
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- Red food coloring
Edible rose petals, for decorating
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until fully incorporated.
- Stir in a few drops of red food coloring to achieve the desired shade.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Allow the cakes to cool completely in the pans before removing.
- For the buttercream frosting, beat the butter in a large bowl until smooth. Gradually add the powdered sugar, milk, and vanilla extract, and beat until the frosting is light and fluffy.
- Place one cake layer on a serving platter and spread a layer of frosting on top. Repeat with the remaining cake layer.
- Cover the entire cake with a thin layer of frosting, and refrigerate for 10 minutes to set.
- Cover the cake with the remaining frosting, using a spatula or pastry bag to create swirls and peaks.
- Decorate the cake with the edible rose petals, arranging them in a spiral or scattered pattern.
Enjoy your delicious and beautiful Rose Petal Cake!
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