Mini Rose Recipe
Make Mini Rose Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Base
Buttercream Frosting
Decoration
Method
Cake Base
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- 3
- 4
Combine Mixtures
Add the wet ingredients to the dry ingredients and mix until just combined. Slowly stir in the boiling water until the batter is smooth.
- 5
Bake the Cakes
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Buttercream Frosting
- 6
Cream the Butter
In a large mixing bowl, beat the unsalted butter until creamy and smooth.
- 7
Add Sugar and Cream
Gradually add the powdered sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, then beat on high speed for 2-3 minutes until light and fluffy.
- 8
Color the Frosting
Add the pink food coloring to the frosting, a few drops at a time, until you reach the desired shade.
Assembly
- 9
Layer the Cakes
Once the cakes have cooled completely, place one layer on a serving plate and spread a layer of buttercream frosting on top.
- 10
Add the Second Layer
Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
- 11
Decorate the Cake
Sprinkle edible glitter over the top and arrange fresh rose petals in a decorative pattern on top of the cake.
