Rose-petal wedding cake

Name: Rose-petal wedding cake
Ingredients: 115 g/4 oz/1 cup self-raising (self-rising) flour; 2.5 ml/½ tsp baking powder; 115 g/4 oz/½ cup butter, softened, plus extra for greasing; a few drops of rose water; 15 ml/1 tbsp milk; 2 eggs, beaten; 115 g/4 oz/generous ½ cup natural caster (superfine) sugar; 350 g/12 oz/1½ cups natural caster (superfine) sugar; 5 ml/1 tsp baking powder; 350 g/12 oz/3 cups self-raising (self-rising) flour; 350 g/12 oz/1½ cups butter, softened, plus extra for greasing; 275 g/10 oz/2½ cups icing (confectioners’) sugar; 4 egg whites; 30 ml/2 tbsp milk; 6 eggs, beaten; crystallized rose petals; 120 ml/4 fl oz/½ cup apricot jam; pink food colouring; 275 g/10 oz/1¼ cups unsalted butter, beaten

Preparation info

Serves
18

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This special two-tiered cake looks very dainty with its pink and white glossy buttercream icing decorated with rose petals. You can bake the cake bases a day or two before you need them, then decorate them with the simple icing on the day.

Ingredients

For the Small Cake

115 g/4 oz/½ cup butter, softened, plus extra for greasing

Vegetarian
Cake

Method

Make and bake the two cakes separately. Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 15cm/6in round deep cake tin (pan) with baking parchment.
To make the small cake, sift the flour and baking powder into a bowl. Add the sugar, butter, eggs