ROSE PETAL CAKE

What cake doesn't look pretty and romantic with rose petals scattered on top?

This cake has certainly brought out the mushy side in me this Valentine's weekend and it's all thanks to that "slight" obsession I have with anything flavored or scented with rose.

Over the winter holidays I was in London and brought some amazing things back with me, including the cocoa powder from Ladurée which I broke into in my last post. Fortnum and Mason is a place that never goes unvisited any time I'm in London. It was all taken for granted when I lived there but now it's a struggle limiting what I wish to purchase to what my suitcase can handle.

Along with countless tins of tea, another item I did manage to squeeze back was a gorgeous rose petal jelly preserve made from fresh rose petals. I've been desperate to use it in something other than spreading it on toast at any chance I get.

The preserve works perfectly in this cake. Its genuine rose flavor and delicate scent is very reminiscent to a Ladurée rose macaroon...can't complain about that!

White Cake: 
(makes 2 cake layers)

• 1 cup milk 
• 6 egg whites
• 1 tsp vanilla extract
• 2 1/4 cups cake flour
• 1 3/4 cup sugar
• 2 teaspoons baking powder
• Pinch of teaspoon salt
• 3/4 cup softened butter

Buttercream:

• 1 cup unsalted, softened butter (2 sticks)
• 4-5 cups confectioners sugar
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 2-3 teaspoons rose syrup

• Rose petal Jam (for spreading between cake layers)

Pre-heat oven to 350F.

Grease two 9 inch cake pans, line with parchment paper, grease again and dust with flour.

Combine the milk, egg whites and vanilla extract in a bowl, mix with a fork and set aside.

In another bowl, combine the flour, sugar, baking powder and salt. Mix together well (I sift mine a few times for a very light cake).

Add the butter and either with your hands or a paddle mixer combine the mixture until you have a crumb like texture.

Add all but 1/2 cup of the milk/egg mixture to the flour mixture and whisk on a medium speed for 1 1/2 minutes.

Add the remaining 1/2 cup of the milk/egg mixture and beat again for 30 seconds.

Divide the batter equally between the two cake pans and smooth the tops. Bake for 30-35 minutes at 350F.

Let the cakes cool in their pans for 15 minutes before moving them onto racks to cool fully.

For the buttercream, add the softened butter to a large bowl and whisk until smooth.

Then add the milk, vanilla extract and slowly add the confectioners sugar, whisking to create a smooth cream

Add the rose syrup and whisk again (This will color the cream pink).

To start assembling the cake, cut each 9 inch cake in half horizontally.

Spread the rose petal jelly on top of the first layer and spread a thin layer of the buttercream on top.

Spread the jelly on the bottom of the next cake piece, add this to the first cake piece and then spread the jelly on top, as well as the buttercream.

Repeat the same directions for the next two cake pieces.

Once the cake is assembled, begin to spread the butter-cream over the whole cake to cover it completely.

Sprinkle the cake with pink and red rose petals :)