Pink Rose Layer Cake

Rose Layer Cake

Pretty naked cake in pink – rose flavoured sponge cake, filled with rose buttercream and dark chocolate coconut ganache and decorated with sugar pearls and pink macarons.

I used the same filling for macarons and actually only filled the macarons on the same day, which means they did not get refrigerated the normal 24h before eaten but being served on top of buttercream makes them softer.

Alternatively you could use edible flowers or other sugar decorations . Or simply decorate the cake with buttercream roses – you would only need to make the buttercream more stiff, like in the Mini Rose Cupcakes.

Buttercream quickly hardens in fridge so it’s best to take the cake into room temperature 15-20 minutes before serving.

Rose Layer Cake
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Rose layer cake filled with rose buttercream and dark chocolate - coconut ganache, decorated with pink sugar pearls and pink macaron cookies.
Servings Prep Time
12people 1hour
Cook Time
25minutes
Servings Prep Time
12people 1hour
Cook Time
25minutes
Rose Layer Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Rose layer cake filled with rose buttercream and dark chocolate - coconut ganache, decorated with pink sugar pearls and pink macaron cookies.
Servings Prep Time
12people 1hour
Cook Time
25minutes
Servings Prep Time
12people 1hour
Cook Time
25minutes
Ingredients
  • 2x20cm rose cake
  • 220 grams unsalted butter
  • 220 grams sugar
  • 3 eggs
  • 205 grams self rising flour
  • 20 grams corn flour
  • 1 teaspoon baking powder
  • 80 mililiters milk
  • 1 teaspoon rose water
  • Rose Buttercream
  • 115 grams unsalted butter
  • 300 grams powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon rose water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pink food coloring
  • Dark Chocolate Coconut Ganache
  • 120 grams dark chocolate melted
  • 30 mililiters coconut cream
Servings: people
Units:
Instructions
Rose Cake
  1. Preheat oven to 160ºC and line two 20cm cake tins with parchment paper, lightly grease and flour.
  2. Place butter and sugar in a mixing bowl and start beating on medium high speed for few minutes.
  3. Add eggs one at time, mixing for a minute in between.
  4. In a separate bowl combine flours and baking powder and add to the egg mixture.
  5. Add milk and rose water and continue beating until just incorporated.
  6. Pour into cake tins and bake in preheated oven for about 25 minutes, until a tooth pick inserted in middle comes out clean.
  7. Lift onto a wire rack and allow to cool completely before filling.
Rose Buttercream
  1. Beat butter, milk, vanilla and half of the powdered sugar in a mixing bowl, beat until smooth.
  2. Add the remaining powdered sugar, rose water and pink food coloring and beat again until smooth.
Dark Chocolate Coconut Ganache
  1. Mix melted chocolate with cold coconut cream stirring until smooth and thickened.
Assembling
  1. Place cake on serving plate and place half of the buttercream into a piping bag with large round piping bag.
  2. Pipe buttercream as a circle from about 1 cm from the edge and place the ganache in the middle.
  3. Place second cake on top and spread remaining buttercream till the edges, or spread in a thinner layer if you wish to cover the sides too.
  4. Add your decorations on top and serve.

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