🌸 The Secret of Sugared Petals Cake
🍰 Concept:
A tender, floral-infused cake layered with whipped rose cream and adorned with ethereal, sugared edible petals. Think soft, almost dreamlike textures with a hint of almond, vanilla, and garden-fresh perfume.
🔸 Ingredients:
For the Cake:
• 2 ¼ cups (270g) cake flour (or all-purpose + cornstarch)
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 4 large egg whites
• 2 tsp vanilla extract
• ½ tsp almond extract
• ¾ cup whole milk
• ¼ cup rose water or floral tea (like chamomile or hibiscus, optional)
For the Whipped Rose Cream:
• 1 ½ cups heavy cream (chilled)
• ¼ cup powdered sugar
• 1 tbsp rose water (adjust to taste)
• 1 tsp vanilla extract
For the Sugared Petals:
• Edible flower petals (roses, violets, pansies, marigolds, etc.)
• 1 egg white (lightly beaten) or aquafaba (for vegan)
• Superfine sugar (caster sugar)
🔸 Instructions:
1. Prepare the Sugared Petals (a day ahead if possible):
1 Gently rinse and dry the edible flower petals.
2 Using a small brush or clean fingers, lightly coat each petal with egg white.
3 Sprinkle with superfine sugar on both sides.
4 Lay on a parchment-lined tray and let dry at room temperature for 12–24 hours until crisp.
2. Bake the Cake:
1 Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
2 In a bowl, sift together flour, baking powder, and salt.
3 In another bowl, cream butter and sugar until pale and fluffy.
4 Add egg whites gradually, beating well.
5 Stir in vanilla and almond extract.
6 Alternate adding dry ingredients with the milk + rose water mixture, beginning and ending with flour.
7 Divide batter between pans and bake 25–30 mins, or until a toothpick comes out clean.
8 Cool in pans 10 mins, then turn out onto racks.
3. Make the Whipped Rose Cream:
1 Whip cold heavy cream until soft peaks form.
2 Add powdered sugar, vanilla, and rose water.
3 Continue whipping until stiff peaks (do not overwhip).
4. Assemble:
1 Place one cooled cake layer on a serving plate.
2 Spread with a generous layer of whipped rose cream.
3 Add second layer and frost the top and sides with more cream.
4 Decorate with sugared petals—either scattered or in a flower crown pattern.
🔸 Optional Enhancements:
• Jam Layer: Add a thin spread of raspberry or strawberry jam under the whipped cream.
• Buttercream Variation: Use rose buttercream instead of whipped cream for a firmer, more structured cake.
• Gluten-Free: Sub with a 1:1 gluten-free flour blend with xanthan gum.
🌷 Tips:
• Choose only unsprayed, edible flowers—ideally organic or homegrown.
• A chilled cake enhances the delicate cream and makes slicing easier.
• Pair with tea, prosecco, or a delicate floral cocktail.