Description
A delicate heart-shaped sponge cake infused with the ethereal essence of rose water and topped with a silken buttercream. This Mediterranean-inspired dessert is beautifully decorated with fresh, organic rose petals for a centerpiece that is as fragrant as it is stunning.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup milk (whole or 2%)
- 2 tablespoons food-grade rose water
- 1 teaspoon vanilla extract
- 1 1/2 cups cake flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup vegetable shortening (for frosting)
- 4 cups powdered sugar
- 2 tablespoons heavy cream or milk
- Fresh organic food-safe rose petals
Instructions
- Cream the butter and sugar in a large bowl until light, fluffy, and pale in color.
- Add eggs one at a time, followed by the milk, rose water, and vanilla extract, mixing until the batter is smooth.
- Sift the cake flour, all-purpose flour, and baking powder together, then gently fold into the wet ingredients until just combined.
- Pour batter into two greased and floured 8-inch heart-shaped pans and bake at 350°F (175°C) for approximately 30 minutes.
- Allow the cakes to cool completely on a wire rack before attempting to frost.
- Prepare the frosting by beating butter, shortening, and rose water, then gradually adding powdered sugar and cream until smooth and spreadable.
- Level the cooled cake layers, apply a smooth layer of frosting, and press fresh rose petals into the icing in concentric circles starting from the outer edge.
Notes
Ensure all your dairy and eggs are at room temperature to prevent the batter from curdling and to achieve a smooth, velvety crumb. When applying the rose petals, make sure they are completely dry to prevent the frosting from breaking or the petals from wilting prematurely.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean