Rose Petal Cake with Rosé Champagne Cream

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      40 min

Appears in

By Geraldene Holt

Published 2011

  • About

A delicate shell-pink Angel Cake scented with rose-water and decorated with candied rose petals is ideal for a floral tea party served with nasturtium flower sandwiches and lavender biscuits. Serve the cake with thick cream enriched with pink champagne – perfect for a pink angel.


  • 23 handfuls of fresh, unsprayed pink and red rose petals
  • 1 egg white


Prepare the candied rose petals first: select about 20 of the firmest pink petals. Brush both sides of a petal with lightly whisked egg white then dust with caster sugar and place on baking paper on a cooling rack. Repeat with the other 19 petals. Set aside to dry.

Place the remaining petals and remaining caster sugar in a food processor and chop briefly until you have a fairly fine pin