Queen Mab's Midsummer Night's Dream Rose Petal Cake

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • cake
  • 12
    cup butter or 1/2 cup margarine, plus
  • 2
    tablespoons butter or 2 tablespoons margarine
  • 2 12
  • 14
    teaspoon salt
  • 1
    tablespoon baking powder
  • 1 12
  • 34
    cup milk
  • 3
    egg whites
  • 1
    tablespoon rum or 1 tablespoon brandy
  • 12
    cup coarsely chopped fragrant rose petal
  • 12
    cup sliced almonds, toasted in oven until golden
  • 1
    tablespoon rose water
  • frosting
  • 2
    cups whipping cream
  • 1
    tablespoon rum or 1 tablespoon brandy
  • 1
    teaspoon vanilla extract
  • 14
    teaspoon almond extract
  • 13
    cup sugar
  • 14
    cup sliced almonds, toasted
  • 14
    cup coarsely chopped fragrant rose petal
  • cyrstallised rose petal
  • toasted almond, slivers
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DIRECTIONS

  • CAKE.
  • Preheat oven to 180C/350°F.
  • Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl.
  • Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy.
  • Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
  • Cool on wire racks.
  • FROSTING.
  • Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
  • ASSEMBLING THE CAKE.
  • Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake.
  • Sprinkle with the crystallised rose petals and a few extra toasted almond slivers.
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