Kumusha Rose Recipe
Make Kumusha 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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Base Ingredients
Flavoring Ingredients
Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- 5
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting Preparation
- 7
Make the Frosting
In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, alternating with heavy cream, mixing until the frosting is smooth and fluffy.
- 8
Add Flavoring
Mix in the additional rose water to taste, and incorporate pink food coloring if desired to achieve a light pink hue.
Assembly
- 9
Layer the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting over the top.
- 10
Add Second Layer
Place the second cake layer on top of the frosted layer and coat the entire cake with the remaining frosting.
- 11
Decorate
Garnish the top of the cake with dried rose petals for a beautiful presentation.
