Mini cake made with white chocolatea and rose petals.
- 6 tablespoons unsalted butter, softened
- ½ cup sugar
- 2 tablespoons rose water
- 1 large egg
- ¾cup flour
- ⅛ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup buttermilk
For the buttercream:
- 1 stick unsalted butter, softened
- 2 cups powdered sugar
- 1 ½ tablespoons rose water
- 2 ounces white chocolate, chopped
- rose buds, for garnish
- Preheat the oven to 350° and grease a 6-inch x 2-inch round cake pan. Line the bottom with a round of parchment paper.
- In a medium bowl, beat together with an electric mixer the butter, sugar, and rose water. Beat very well, about 1-2 minutes.
- Add the egg and beat until well combined, about 15 seconds.
- In a small bowl, whisk together the flour, salt and baking soda. Add half of this to the batter and beat lightly.
- Stir in half of the buttermilk and continue beating. Add the remaining dry ingredients and beat, then stir in the remaining buttermilk.
- Scrap the batter into the pan, smoothing the top and bake on a small sheet pan for 37-39 minutes, until a skewer inserted comes out clean.
- Let cool on a wire rack in the pan. Carefully remove the cake from the pan once it has cooled and set aside.
- To make the buttercream: in a medium bowl, beat the butter with an electric mixer until light and fluffy. Add the powdered sugar and rose water and beat until combined.
- Meanwhile, melt the white chocolate in a bowl in the microwave at 50% power for 30 second intervals. Stir between each interval.
- Stream the white chocolate into the buttercream, and beat to combine.
- Slice the cake in half evenly to make 2 layers.
- To frost the cake, layer slightly more than half of the buttercream on top of 1 half of the cake. Gently place the second layer on top.
- To make the design as pictured, use a piping bag to make dollops of frosting all around the edges. Then, use a spatula to press the dollop down and towards the middle of the cake.
- Decorate the cake with rose buds and serve.
Source: Dessert for two
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