[Food] Rose Cake

rose, cake, recipe, lifestyle, food, blog, blogger, uk, baking

rose, cake, recipe, lifestyle, food, blog, blogger, uk, baking

rose, cake, recipe, lifestyle, food, blog, blogger, uk, baking

rose, cake, recipe, lifestyle, food, blog, blogger, uk, baking

rose, cake, recipe, lifestyle, food, blog, blogger, uk, baking

rose, cake, recipe, lifestyle, food, blog, blogger, uk, baking

rose, cake, recipe, lifestyle, food, blog, blogger, uk, baking
So this Friday is the MS Cake Break. Essentially you have a cake sale and all the proceeds go to the MS Society. I have a personal connection with the charity as my dad suffered from MS for 10 years before his death in 2010. It’s an awful disease that is under funded. Although MS doesn’t shorten lifespan it can be a horrible disease. You can find out more information here.
So if you can’t have a bake sale on Friday you can donate a few pounds here! 
So what says bake sale like this showstopping layer cake? This is worth a few quid!
From Good Food
for the cake:
350g butter, softened
500g plain flour
6 large eggs
200g natural yoghurt
500g golden caster sugar
2tsp baking powder
1tsp rose water
for the rose syrup:
140g golden caster sugar
1-2 tsp rose water
for the icing:
85g raspberries
250g icing sugar
for the cream:
1tsp vanilla extract
300ml double cream
raspberries to decorate
Heat the oven to 160C/gas 3. Grease and line the base and sides of 3 20cm cake tins. 
Tip all the ingredients for the cake into a large bowl  and beat with an electric whisk until well combined. 
Divide the mixture between the 3 cake tins. Bake for 45 mins, swapping the tins halfway to make sure they cook evenly. 
Leave to cool in the tin for 10 minutes and then leave to completely cool on a cooling rack. 
To make te rose syrup, put the sugar and 100ml of water into a pan and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 minutes, then remove from the heat. Add the rose water to taste. Brush half of the syrup over the sponges.
To make the icing, add 2tbsp of the syrup to the raspberries and crush with a fork, put the raspberries through the sieve and discard the seeds. Sift in the icing sugar and mix to smooth icing. 
To make the cream add 2tbsp of syrup and the vanilla extract to the cream and whisk to soft peaks.
To assemble, place one cake onto a cake stand and top with half the cream. Add a few raspberries and add the next cake layer. Do the same for this layer.
Add the last layer and pour on the icing, let it drip down the sides.Top with more raspberries and crystalised rose petals. Learn to do this here!
Enjoy!

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