Title: Cascading Rose Wedding Cake
Ingredients:
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Pink food coloring
- 6 cups buttercream frosting
- Edible fondant roses and leaves
- 3 round cake pans (6-inch, 8-inch, 10-inch)
Preparation Steps:
1. Preheat oven to 350°F (175°C). Grease and flour the cake pans.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each. Stir in vanilla extract.
4. In another bowl, mix flour, baking powder, and salt.
5. Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until smooth.
6. Divide batter into three portions. Add pink food coloring to each and adjust shades as desired.
7. Pour batter into the prepared pans. Bake for 25-35 minutes or until a toothpick comes out clean.
8. Let cakes cool completely. Level the tops if needed.
9. Stack the cakes with buttercream frosting between layers. Cover the entire cake with a thin layer of frosting.
10. Decorate with fondant roses and leaves, creating a cascading effect from the top tier.
11. Chill for 1 hour before serving.
Keywords: cake recipe, wedding cake, rose cake, baking, dessert
Hashtags: #cakerecipe #weddingcake #rosecake #baking #dessert #homemadecake #recipeoftheday