Rose Cake with White Chocolate Frosting

I have to admit for a self-proclaimed lover of baking, I haven't actually made many cakes in my life. There was the amazingly delicious red velvet cake I made for my one year wedding anniversary last year, which was eaten graciously over the course of a week, the carrot cake I made for my hubby's birthday, and the chocolate cake I made for my mother-in-laws birthday which I was very proud of. Beyond that I don't remember making anything much other than a Victoria sponge. Cupcakes, biscuits, puddings, cookies - these have always been my go-to baking treats in the kitchen.

 

With half of the family out of town, and only the men at home (husband, dad and granddad), it seemed like the perfect time to tackle the intricacies of compiling and frosting a two-tiered cake. I say that, though this is only a small cake. We all have to start somewhere, right? 

 

But now this rose cake with white chocolate frosting can be added to that cake list, and I can safely say my cake-making repertoire is slowly increasing (at least in my own kitchen world).

 

On a serious note, this is a seriously good cake. Light, spongy, and beautifully flavoured with aromatic rose, not only is the actual cake so good, but the creamy white chocolate frosting goes so perfectly well. If you've been following my posts, you'll know how much I love a good dessert pairing, and yes rose and white chocolate is another pairing I have to champion! It's one of those cakes that will make you think 'How did I not make this before?!' And want to make it again.

 

If you'd prefer a larger family friendly cake, I would double the measurements in this recipe. You could also tint the cake lightly with some pink food colouring for more visual appeal.

 

So whether you're quite the pro at making cakes, or still a novice like me, have a go at this rose cake with white chocolate frosting. I think it would be perfect for a celebrating a mother or sisters birthday, complete with a cute tea-cup and plate set!

 

In the meantime, keep your eyes open for a post I will be doing on how to make cake pops using leftover cake!

 

 

Rose Cake with White Chocolate Frosting

Makes a two-tier, 7" diameter cake

2 mini cake tins

6 tblspns butter or margarine

3/4 cup caster sugar

2 eggs

1 tblspn rose water

1 cup self-raising flour

1/2 tspn baking powder

4 tblspns milk

 

Preheat the oven to 160 degrees and line your mini cake tins with parchment paper. Cream together the butter and sugar till well combined. Add the two eggs and stir well to make a lump-free consistency. Add the rose water. Sieve the flour and baking powder into the mixture, and then add the milk. Mix really well to form a smooth batter. Pour half the batter into one cake tin, the rest into the other tin. They should be about 2/3 full. Put into the oven and bake for about 30 minutes, checking with a toothpick to see if it is done. The cakes should be nice and springy when ready. Leave to cool before assembling.

 

For the frosting

 

2 cups icing sugar

1/2 cup soft butter

2 tablespoons melted white chocolate

White chocolate, grated for decorating

 

Mix all the ingredients together, except for the grated white chocolate, until well combined. If the consistency is too runny add more icing sugar. Spread between your two cake layers and sandwich together, then spread and cover all around the cake with remaining frosting. Top with grated white chocolate.

This recipe has been added to the following link parties: Simply Create Thursday's, Thursday's Treasures, Sweet Tooth Tuesdays