Rose Petal Cake
This is a revised version of my Rose Petal Cake in the How to Eat a Rose book. You're welcome to share the recipe, just give me credit, please.
Rose Petal Cake
1/2 cup plus 2 tablespoons butter
2 1/2 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups sugar
3/4 cup milk
3 egg whites
1 tablespoon run or brandy (optional)
1/2 cup coarsely chopped fragrant rose petals
1/2 cup sliced raw almonds
2 teaspoons food grade rose water
Preheat oven to 350 degrees.
Mix together the first 5 ingredients in a bowl. Then add the milk, egg whites and brandy or rum and mix well. Stir in the rose petals, almonds and rose water. Bake in 2 greased, floured 9 inch cake pans for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
2 cups whipping cream
1/2 teaspoon rose water
14 teaspoon vanilla extract
1/3 cup powdered sugar
Drop of red food coloring
Petals from 3 fragrant pink or red roes
Candies rose petals, optional
Whip the whipping cream until soft peaks form. Slowly add the powdered sugar, rose water and vanilla and continue beating until fully whipped. Spread between the two layers of the cake, then cover the cake with the remaining icing. Sprinkle with rose petals and candied rose petals. Refrigerate until ready to serve.
From Jim Long’s book, How to Eat a Rose.
I offer this book to rose, herb and garden groups who want to sell it at a profit at their events and fundraisers. Call our office for wholesale prices. Minimum order is 6 books. Call the office: 417-779-5450 and Billie or Neva will be happy to take your order or answer any questions you have. Regular retail is $5.95.
You can see the book here, as well as on my YouTube video channel.