Perfect-as-a-petal cake

 

 

Made with real vanilla, this cake is adorned with three shades of sugared rose petals.

 

Ingredients

• 250g butter, at room temperature
• 3 teaspoons vanilla bean paste
• 315g (1 1/2 cups) caster sugar
• 4 eggs
• 450g (3 cups) self-raising flour, sifted
• 250ml (1 cup) buttermilk
• 2 x 453g ctns Betty Crocker Creamy Deluxe Vanilla Frosting
• Pink food colouring

Sugar syrup

• 100g (1/2 cup) caster sugar
• 125ml (1/2 cup) boiling water

Sugared rose petals

• 1 egg white
• 3-4 large fresh roses, petals separated reserving 1 rosebud (see note)
• 100g-215g (1/2-1 cup) caster sugar

Method

1. Step 1
   To make the sugared rose petals, lightly whisk the egg white in a bowl. Lightly brush the petals and reserved rosebud with egg white. Sprinkle with sugar and shake off excess. Transfer to a lined tray and set aside for 2-3 hours or overnight, or until dry.
2. Step 2
   Preheat oven to 180C. Grease a 20cm (base measurement) round cake pan. Line the base and side with baking paper to reach 4cm above the side of the pan.
3. Step 3
   Use an electric beater to beat the butter, vanilla bean paste and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
4. Step 4
   Transfer mixture to a large bowl. Fold in flour and buttermilk, in alternating batches, until just combined. Spoon into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning onto wire rack to cool completely.
5. Step 5
   Meanwhile, to make the sugar syrup, stir the sugar and water in a small saucepan over medium heat for 3-5 minutes or until sugar dissolves. Set aside to cool.
6. Step 6
   Use an electric beater to beat the frosting in a bowl until thick and spreadable. Beat in the food colouring, a few drops at a time, until you reach the desired colour (see note).
7. Step 7
   Use a large serrated knife to trim the top from the cake. Cut horizontally into 3 even layers. Place 1 cake layer on a cake stand or plate. Brush with some of the sugar syrup. Spread with a thin layer of frosting. Continue layering with sugar syrup, frosting and the remaining cake. Spread the remaining frosting over the top and side of the cake. Use a spatula to make furrows up the side of the cake.
8. Step 8
   Place the sugared rosebud on the centre of the cake. Decorate with sugared rose petals, layering in concentric circles, to represent an open rose. (taste.com.au)