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May 7, 2014

Vanilla Rose Cake: Fit for A Goddess. {Recipe}

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This is my version of Sprinkle Bakes Vanilla Rose Cupcake recipe featured on ModCloth.

Equal parts decedent and divine, this rich vanilla white cake is a perfect base for melt in your mouth rose icing.

I’ve changed the original recipe in order to make a version that is a bit more “ayurvedic,” has very little gluten, and is 100 percent organic. Don’t forget to pair a slice with a delicious chai. I believe I’ve found my perfect tea time treat!

I opted for a single round layer cake for ease, and did not take the time to make candied rose petals. The original recipe shares how though, so if you’re wanting extra flair, go for it.

For Vanilla Cake:

1 1/2 cups all-purpose flour (1/2 cup white rice flour, 1/2 cup arrowroot flour and 1/2 cup all purpose flour—use OG)
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons ghee
3/4 cup OG sugar
2 large OG eggs
1 teaspoon vanilla extract
1 teaspoon vanilla powder
1 teaspoon cardamom powder
1 vanilla bean, seeded and hull discarded
1/2 cup tablespoons OG whole milk

1. Heat oven to 350°F and line cupcake pan with papers.

2. Sift together flour, baking powder, and salt. In a mixing bowl, cream the ghee and sugar until lightened in color and fluffy. Add eggs one at a time, mixing well between additions. Beat in vanilla bean seeds and powder, then vanilla extract.

3. Add flour mixture and milk alternately, beginning and ending with flour. Ghee and flour your cake pan, then pour in your batter until evenly distributed. Bake 25 to 30 minutes or until a knife comes out clean from the center. Cool completely before frosting.

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For Rose Petal Icing:

1/2 cup unsalted OG butter, softened or ghee
2 to 3 cups confectioner’s sugar
1 teaspoon vanilla
1 TBS rose water (don’t overdo it or you’ll lose the “hint of rose” taste that you are going for.)
1/4 cup OG, fresh, cleaned (but dried off) chopped pink rose petals plus extra for garnish.
1 to 2 drops natural red food coloring if you want a hint of pink

1. Beat softened butter and confectioners’ sugar together on low speed in the bowl of a stand mixer. Gradually increase speed until powdered sugar is absorbed and frosting becomes light and fluffy.

2. Add flavorings and color. Mix on high speed for two to three minutes. Spoon in rose petals.

3.
Once the cake is completely cool, you can frost the cake using a knife and then garnish with additional rose petals. I chose to put a dollop of frosting on each slice as I dished it up rather than frosting the entire cake.

Need further tea time inspiration? Check out my Pinterest board dedicated to all things delightfully tea related.

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Editor: Catherine Monkman

Photo: Courtesy of Author

Read 3 Comments and Reply

Saraswati J.  |  Contribution: 29,330