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Rose petal cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Create a show-stopping cake to impress your guests at special celebrations.
Ingredients:
  • 2 x 340g packets golden buttercake cake mix or 2 quantities Homemade buttercake (related recipe)
  • 20.00 ml small silver cachous
  • 1/4 tsp rosewater essence
  • 4 eggwhites
  • 430.00 gm caster sugar
  • Pink food colouring
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced, then generously grease two 7cm-deep, 20cm round cake pans and line the bases and sides with baking paper.
  • Prepare the cake batter according to the packet or homemade recipe. Divide evenly between the pans, smooth the tops, and bake for 45 minutes or until fully cooked. Let the cakes cool in the pans for 5 minutes before transferring to wire racks to cool completely.
  • Prepare the frosting by combining egg whites, sugar, and 1/4 cup cold water in a large heatproof bowl. Whisk together and place the bowl over a saucepan of simmering water. Use an electric hand mixer to beat the mixture for about 15 minutes, until stiff peaks form.
  • Mix in fragrant rosewater into the frosting and beat for 5 to 7 minutes until it cools down. Add a hint of pale pink food coloring while continuing to beat until fully combined.
  • Trim cakes using a serrated knife as needed. Slice each cake in half horizontally. Lay one cake layer on a board and spread with 1/2 cup of frosting. Add another cake layer on top and repeat with 1/2 cup of frosting. Continue layering, ending with a cake layer on top. Frost the top and sides with the remaining frosting, swirling decoratively with a palette knife. Garnish with rose petals and cachous. Serve and enjoy.

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