Cake Classes And Recipe Blog

Rose Water Cake with Whittard

Put your feet up this Mothers Day and try some of this delicious cake. With its mild, floral flavours, it is perfect when teamed with a cup of Whittard English Rose Flavoured Black Tea
Rose water cake recipe
Put your feet up this Mothers Day and try some of this delicious cake. With its mild, floral flavours, it is perfect when teamed with a cup of Whittard English Rose Flavoured Black Tea

First of all line 2 x 6 inch round cake tins with some baking paper.

Next, add the butter and sugar into a bowl and mix on high until light and creamy.

Scrape down your mixing bowl and then add in all the rest of your ingredients. This is the flour, eggs, milk and rose water flavouring. Now mix again until combined together and all done!

Add the batter evenly into the 2 cake tins and pop in a preheated oven at 160 fan for 35-45 minutes or until a skewer comes out clean.

Once cooked, leave to cool for 15 minutes in the cake tin then take out. Leave to cool completely before decorating.

Decorating –

Split the cakes in half using a cake leveller. Make some yummy buttercream and add a little baby pink colour into this. Spread the buttercream on each layer of cake and stack up. Using your palette knife add a crumbcoat of buttercream and refrigerate until set. Next, add some baby pink buttercream around the base of the cake and some plain buttercream on the rest. Smooth this out so they merge together to form a lovely ombre effect.

Pipe some buttercream roses using a flower nail and baking paper. Once piped put these in the fridge to set completely. Once everything is set, add the flowers on top of the cake in a wreath style. Pipe some vines and leaves around the cake to match the beautiful style of the tin.

I had such fun styling making this beautiful cake taking full inspiration from the stunning design on the tea caddy with roses and vines. This range of yummy teas from Whittard also comes with matching English Rose Tea Cup and Saucer and Rosebuds Loose Tea

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