Another birthday, another cake. This time my mum’s birthday. I feel like all I have been doing recently is making birthday cakes, everyone seems to be born in February and March! For this one I decided to make a Turkish Delight inspired cake as it’s my mum’s favourite. It’s also similar to this months monthly special, which has definitely been a love or hate! I personally love anything Rose or Violet but when I put it to a poll on Instagram 70% of you said they are like eating soap, maybe I will leave the floral themed cakes for me! I personally love rose so there was no holding back with this mammoth cake.
SPONGE INGREDIENTS
250g Caster Sugar
250g Salted Butter
250g Self Raising Flour
5 Free Range Eggs
7g of Baking Powder
35ml of Milk
Rose Flavouring to taste
Pink Colouring as required to go a bright pink
BUTTERCREAM INGREDIENTS
250g Salted Butter
500g Icing sugar
3 tbs Milk
1tbs Cocoa powder
50g Melted dark chocolate
Rose flavour/water
METHOD
1. Pre-heat the oven to 190C on fan or 170c on a gas oven and grease two 20cm sandwich tins with butter and line with baking paper.
2. In a large mixing bowl add all of the butter, caster sugar and mix well until pale. Add eggs, flour, baking powder, colouring, flavouring and milk beating together until smooth and soft. (If using rose water you will need considerably more so add to taste)
3. Split the batter between the two sandwich tins and flatten down with a spatula.
4. Put the two tins in the oven for around 20 minutes until the cake is golden and springs back when pressed lightly.
5. Remove from tins and leave to cool fully on a cooling rack.
6. Make your first buttercream by combining 100g butter with 200g icing sugar and 1tbs milk until smooth. Make sure you sieve the icing sugar. Add the rose flavour or wate, you will need approx. 1tsp if its flavour and 2/3 if using rose water. Spread this between the two layers
7. Combine the remaining butter, icing sugar, milk and mix. Add the cocoa powder and melted chocolate, combine until smooth
8. Cover the cake and leave in the fridge to set
9. Decorate with drizzles of melted white chocolate and rose petals. To get the chocolate on the side you will need to tip the cake but be careful it doesn’t slide off!
10. Cut yourself a very large slice and enjoy!
Isn't it beautiful? If any of you make this recipe please don't forget to share with #bakingwithalana, I love seeing your pictures!
