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Rose petal cake

  • 0:30 Prep
  • 1:00 Cook
  • Makes 20cm cake
  • Advanced


  • 2 x 340g packets golden buttercake cake mix or 2 quantities Homemade buttercake (related recipe)
  • 1 tablespoon small silver cachous
  • 1/4 teaspoon rosewater essence

Fluffy meringue frosting

  • 4 eggwhites
  • 2 cups caster sugar
  • Pink food colouring


  • You will need a 30cm round cake board and pale pink and white fresh rose petals.


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 20cm (base) round cake pans. Line bases and sides with baking paper.
  • 2
    Prepare packet cakes following packet directions, or homemade cakes (see related recipe). Divide mixture between prepared pans. Smooth surfaces. Bake for 45 minutes or until cooked through. Stand cakes in pans for 5 minutes. Turn out onto wire racks to cool completely.
  • 3
    Make frosting: Place eggwhites, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat eggwhite mixture for 15 minutes or until stiff peaks form.
  • 4
    Add rosewater to frosting. Beat for 5 to 7 minutes or until cool. Tint pale pink, beating to combine (see tip).
  • 5
    Using a serrated knife, level tops of cakes if necessary. Cut each cake in half horizontally. Place base of 1 cake on board. Spread with 1/2 cup of frosting. Top with another cake layer. Spread with 1/2 cup of frosting. Repeat layers, finishing with a layer of cake. Spread remaining frosting over top and side of cake, using a palette knife to create a swirled effect. Top with rose petals and cachous. Serve.

Source: taste.com.au


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