How to Make a White Chocolate Raspberry Rose Petal Cake
Image and instructions from Amy’s book, Amy’s Baking Year »
For the Cake
- 350 g (12 oz) butter, plus a little more for greasing tins
- 350 g (12 oz) caster sugar
- 350 g (12 oz) self-raising flour
- Six eggs
- Two teaspoons vanilla extract »
- Two Teaspoons rosewater »
For the Rose Syrup
- 110 g (4 oz) caster sugar
- 60 ml (2fl. oz) water
- One teaspoon rosewater »
For the White Chocolate and Rose Buttercream Filling
- 110g (4oz) butter
- 225g (8oz) icing sugar
- 150g (5oz) white chocolate
- One to two tbsp milk
- One tablespoon rose syrup
- One tablespoon vanilla extract »
For the Raspberry Glacé Icing
- 110 g (4 oz) raspberries
- 275 g (10 oz) icing sugar
For the Filling
- 150g (5oz) raspberries
- Crystallised rose petals
- Crystallised rose fragments
1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Grease 2 x 20cm (8 inch) cake tins and line the bases with baking parchment. To do this, draw around the base of the cake tins and cut out.
2. Put the butter, caster sugar, eggs, rosewater and vanilla extract into the bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl). Then sift in the flour, lifting the sieve quite high to incorporate air, and beat for 1–2 minutes until light and creamy. Divide the mixture between the two cake tins, smoothing the surface of the cake mixture with a spatula or the back of a spoon.
3. Bake for 45 minutes or until well risen and a skewer inserted into the middle of the cakes come out clean. Leave to cool in the tins for 10 minutes. Turn out onto a wire rack, peel off the baking parchment and leave to cool completely.
4. To make the rose syrup, put the sugar in a pan with 60ml (2fl.oz) water and heat until the sugar has dissolved. Turn up the heat and let it bubble for 1–2 minutes, then remove from the heat. Add the rosewater (be careful as the syrup will be very hot). Spoon half the syrup over the cakes and set aside.
5. Melt the white chocolate in a bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and then until all of the chocolate has melted. Leave the melted chocolate to cool until needed.
6. Meanwhile, prepare the white chocolate and rose buttercream. Beat the butter until soft and creamy. Sift the icing sugar and gradually add with the milk to the creamed butter mixing on a low speed. When fully incorporated add 2 tbsp of the syrup, the rosewater, the vanilla extract and the cooled chocolate and beat for 3–5 minutes on a higher speed until soft and fluffy.
7. Add 1 tbsp of the syrup to the raspberries and crush them with a fork. Put the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing.
8. To assemble, place one cake, flat-side up, on a plate or cake stand, and top with the white chocolate and rose buttercream and then arrange the raspberries on top. Sandwich the second cake on top. Pour and smooth the raspberry glacé icing over the top, letting it drizzle down the sides. To decorate, I used my handmade crystallised rose petals and crystallised rose fragments.