– Place softened butter into stand mixer and mix on medium for 1-2 minutes. – Add milk, oil, vanilla and eggs and mix on low for one minute. – Place dry ingredients into stand mixer and combine on low for 30 seconds. – Remove from mixer and scrape down sides. – Pour batter into prepared pans. – For 9-inch pans its 20-25 minutes. – Cool before frosting.
What tip do you use for rosettes?
Open and Closed (Drop) Tips
Open tips are ideal for rosettes, most borders, and for use in overpiping styles. Closed tips, also known as drop flower tips, are used to create star or ‘flower’ shapes, piped directly onto cakes or cupcakes. They can be piped straight, or piped with a twist to create interest.
Can I put roses on a cake?
In short the answer is yes, it is safe to use fresh flowers on your wedding cake, so long as you follow these simple guidelines: Fresh flowers should be used strictly for decoration purposes. Most commercially grown flowers are treated with pesticides or fertilisers and so are not fit for consumption.
Are roses safe to put on a cake?
Even if you aren’t eating the actual flowers, just contact with the buttercream you will eat could be dangerous, so it’s best to stick with flowers that are edible. “Flowers that are beautiful as well as edible include roses, calendulas, nasturtiums, hibiscus, violets, and sunflowers, among others.
What Wilton tip makes roses?
First, put your Wilton #1M or Wilton #1B tip/nozzle into the pastry bag, fill it up with the frosting of your choice. The WILTON #1M makes a smaller rose and the WILTON #1B makes it more fluffy and give it a more fuller look.
How to make a rose crepe cake with Rie?
What kind of icing do you use to make roses?
How should I make rocks on a cake?
Stars. in your multitude.
Sorry, I couldn’t help myself; I’m a big fan of the theater! After all, you’ve most likely heard of the words ″open star″ and ″drop flower″ hints before, but what exactly do they do and when should you use them? What is the greatest tip for making rosettes with a piping bag?
Open and Closed (Drop) Tips
Although it is clear from their names that open tips are open and closed tips are closed, there is no discernible difference between the two.Open tips are suitable for rosettes, most borders, and overpiping styles, as well as for a variety of other applications.Closed tips, sometimes known as drop flower tips, are used to pipe star or ″flower″ forms directly onto cakes or cupcakes, rather of using a pastry bag.
- They can be piped straight or with a twist to add a little of character to the design.
- Also great for use as filler flowers on cakes, or for adding little bursts of color to arrangements of other flowers.
- Below is a picture of the little star tips that are most typically used, followed by several instances of how they are used to execute various jobs.
- As you shall see, the way open and closed tips pipe rosettes and stars is highly different from one another.
Large Star Tips
In most cases, huge tips are employed to create rosettes or broad borders.Rosettes may be piped straight onto cupcakes or onto cakes for a quick and easy approach that is nonetheless quite effective.In order to distinguish yourself from other pipers, you may choose to pipe with a tip that is distinct from theirs.
- Due to the fact that I make bigger type cupcakes, I like to use a 1B tip for cupcakes, but 1M tips are common among other decorators.
- When I’m piping onto a cake or tiny cupcakes, I use a 2D tip, which is the same size as a 1B tip, but slightly smaller in diameter.
- The following is a photo of the most common huge star tips, as well as samples of the rosettes they produce.
Decorating a Wedding Cake with Edible Flowers
But, before you start piling bouquets of flowers on top of your wedding cake, heed this word of caution.Not all flowers are suitable for consumption.In truth, some flowers are quite deadly, and it appears that not even our favorite gastronomic experts are immune to the dangers of using flowers into cooking and decorating recipes.
- Deliciously Ella, a health blogger, came under criticism in 2017 after she posted a photo of her nude wedding cake to Instagram, sparking widespread outrage.
- Plant expert James Wong was quick to point out that the flowers she had picked to adorn it were ‘extremely poisonous,’ as he put it in his report.
- So, what flowers are appropriate for use in decorating a wedding cake?
- In general, flowers that have been produced exclusively for ingestion are the ideal choice, especially if you’re planning to serve your wedding cake naked or want to place the flowers directly into the cake or filling.
Look for local producers in your region on the internet, or locate a licensed flower farm that distributes edible petals directly to your door.You’ll be astonished at the number of various sorts of flowers you may find, ranging from violas to pansies and roses.More information may be found in our guide on edible flowers if needed.Of course, one of the most appealing aspects of using flowers to decorate your wedding cake is that the creative choices are virtually limitless.Especially during the summer months, there are a plethora of various forms, sizes, and colors to pick from.
- When compared to sugar flower decorations, edible flowers are also a more cost-effective alternative.
- See our best recommendations for using flowers to decorate your wedding cake in this article.
What to Know About Putting Flowers on Your Cakes
Fresh flowers on a cake provide a particular touch that makes it extremely memorable.My own wedding cake was done with lavender and herbs, and anytime I see a cake covered with fresh flowers, whether on the internet or in real life, I can’t help but smile and use the love eyes emoji to express my happiness.Where do you begin if you want to make your own cake and adorn it with fresh flowers?Is it as simple as putting them on top of the icing and calling it a day?Here’s all you need to know about achieving show-stopping cake status with a flourish of fresh flowers on top.
Know Which Flowers You Can and Cannot Use
Even though there is an abundance of lovely flowers available, not all of them are suitable for use on anything edible such as a cake.Flowers such as hydrangeas and baby’s breath, which are commonly used in bouquets, are really poisonous to humans.If you are not eating the flowers themselves, even coming into contact with the buttercream you will be eating might be hazardous, therefore it is better to stick with flowers that are meant to be eaten.In addition to roses and calendulas that are both gorgeous and tasty, other edible flowers include nastiness, hibiscus, violets and sunflowers, to name a few.″Herbs like rosemary, thyme, and chamomile are one area that is quite safe from top to bottom,″ explains Susan Reid, Food Editor of King Arthur Flour’s Sift Magazine.
A Couple of Great Resources
Aside from the fact that the blooms are edible, they should be produced in the appropriate manner.As Susan explains, ″If you’re intending to place fresh flowers on a cake, and those flowers are going to come into touch with icing that will be ingested, those flowers also need to be organically farmed and not treated with any pesticides.″ You should take advantage of this chance if you cultivate your own flowers, but if you don’t, the farmers market or a local florist are also excellent suppliers of floral arrangements.Just be sure to speak with the grower or store owner and learn about their growing procedures to ensure that you’re using flowers that are safe to consume.
How to Decorate Your Cake with Fresh Flowers
Following the collection of your flowers, it is time to begin decorating.It is important to thoroughly wash and dry the flowers before using them in order to remove any dirt or small insects that may be present inside the blossoms.Cut the flower stalks to a length of only a few of centimeters, strip the blooms of the majority of their leaves, and remove any thorns that may have developed.Once you’ve finished arranging the flowers on your cake, place the cake in the refrigerator until it’s time to serve it to ensure that the flowers stay fresh longer.Have you ever tried to make a cake look more beautiful by using flowers?Accomplish you have any suggestions about how to do it securely and elegantly?
Sheela Prakash is a woman who works in the fashion industry.Contributing Food Editor at a senior level Sheela is a Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, which was published by Kitchn in 2013.She graduated with honors from the University of Gastronomic Sciences in Italy, and she is also a Registered Dietitian in the state of New York.
Sheela should be followed.
WILTON 1M, ROSE SWIRL
- People are always interested in learning how to make a lovely rose swirl on a cupcake in most of my cupcake workshops, and this is the case in most of them. Pour stable frosting into a piping bag and fill half of the bag each time you pipe cream onto cupcakes. This will ensure that your cream is smooth and doesn’t run. As a result of the warmth of your hands, you do not want the frosting to melt on the last cupcakes, therefore it is preferable to fill the bag several times rather than overfilling it. In order to pipe the ideal swirl or rose on a cupcake, the consistency of the frosting, the pace at which it is applied, and the pressure applied are all critical factors to consider. If all of the parts are combined properly, they form a complete and even swirl or a gorgeous rose. However, you must go at your own pace during the entire process. You must learn from your mistakes, have fun, and just do things with love. I assure you that the more practice you put in, the better you will get at this task. Have a good time. To pipe a rose swirl, a good stable frosting should be used. You can find the recipe for the vanilla frosting here
- the recipe for the mango frosting can be found here
- the recipe for the white chocolate cream cheese frosting can be found here
- the recipe for the fluffy dark chocolate frosting can be found here
- the recipe for the vanilla frosting can be found here
- the recipe for the mango frosting can be found here
- DESCRIPTION OF THE ROSE SWIRL DIRECTIONS To begin, place your Wilton1M or Wilton1B tip/nozzle into a pastry bag and fill it halfway with the frosting of your choice
- The WILTON1M produces a smaller rose, but the WILTON1B produces a rose that is more fluffy and has a fuller appearance.
- When it comes to decorating cupcakes with flowers, I go through the process twice: once around the knot in the centre, and then once more. I don’t like to smother a cupcake in too much whipped cream
- Start by pipeing a dot of frosting on the centre of a cupcake, building it up a bit high, and then making a turn and spiraling around the mound of frosting as tightly as you can
- I want to get as near to the frosting I just piped out as possible. Attempt to get as near as you possibly can to the initial edge layer with ″the nozzle/side″ of the piping bag, similar to how you would push frosting to the center of the cake with ″the side of the nozzle/bag,″ by firmly pressing the side of your piping bag against the edge you just created.
- This increases the visibility of your rose, as well as pushing the edge of the rose up and the centre (the dot you drew originally) disappearing towards the center, much like a real rose
- It is also critical to utilize a frosting with a suitable consistency in order for it to turn out well.
- One more thing: ″the most beautiful rose is you,″ and you should never forget that.
WATCH THE VIDEO BELOW TO SEE HOW I USED VANILLA FROSTING TO MAKE A ROSE SWIRL. YOU CAN GET THE RECIPE FOR THE FROSTING HERE.
Rose Cake Tutorial
I’m beyond thrilled to demonstrate to you how simple it is to prepare the rose cake.(You may see a video instruction HERE.) In four minutes, I can ice a three-layer Rose Cake from scratch!) Seriously, as soon as you realize you’re going to be late, go out and purchase a 1M tip and create one.It’s either that or go back to work.Alternatively, go to bed.Whatever you were doing before I interrupted you, continue doing it now.Let’s get this party started!
In order to make this cake, there were two major components.The interior of the vertical layer and the exterior of the icing rose Pin It This time around, I will not be doing a vertical layer tutorial (updated: you can see it HERE), as I did not obtain any photographs of it this time around, and it is nearly impossible to explain without images.That being said, I did not bake a sponge cake that I just wrapped up like a tube of toothpaste.
I actually prepared two distinct cakes and put them together in a vertical layer design to create the vertical layer pattern.Now for the instruction on how to make a frosting rose!I guarantee you that it does not get any easier than this.Bakers have been decorating cupcakes with frosting roses for decades, and all they need is a 1M decorators tip.
- That is all I accomplished!
- (I should say that I drizzled a simple syrup over my cake before I put it in the freezer.
- This assisted in the retention of moisture as well as the gluing of the layers together (but be cautious not to apply too much!) Begin with the dessert you’ve chosen.
- I applied an excellent crumb coat…
as in, a crumb layer that was thick enough to disguise the cake beneath it.It is acceptable if the cake is messy and uneven, but you should not be able to tell what color it is.Fill the pastry bag halfway with buttercream frosting after inserting your 1M tip (or any big open star tip) into the bag.
- You may use a coupler if you have one that is the proper size, or you can just insert the tip into the bag and cut off the excess.
- At order to create your rose, begin in the middle and carefully move your tip in a circle around the central point.
- So that I could have a single rose across both sides of the cake, I looped around the central point twice.
Make an effort to finish in the same spot each time.Continue all the way around the cake and finish it off with one more rose!This is what the cake looks like when you’ve completed the circumference of it.
- Then, using the same technique, add the roses to the very top of the arrangement.
- When you make blooms so large, it is inevitable that there would be some ‘dead’ area within them.
- Is that a large empty space up there you can see?
- It was my initial reaction to go back in and add more dots of stars…
but I think I’ve come up with a better solution!Instead, swoop in with your tip and produce a swooping motion.(Make an effort to travel in the same direction as the rose that is immediately next to it.) It appears to blend in more seamlessly with the overall design than the star dollop!At the very least, it is my hope.
Now…if you are feeling very daring and want to inject some color into your cake…You can get your hands on a few of these.I started with a small dusting of yellow and then went over it again with the pink.
I have to say that all white is still my favorite color scheme, but I appreciate the versatility of being able to incorporate some color.A rich crimson would look wonderful on a Valentine’s Day cake, in my opinion!If you do do it, please send images to me as proof!Alternatively, you can simply upload it to my Flickr group!
- Here are some of my suggestions for achieving success: 1.
- Make use of a crusting buttercream recipe that is easy to make.
- I experimented with my new favorite and was pleased with the results.
- You will want to make sure that the icing is not too creamy, although…
- I used a creamier version of the recipe for the tutorial cake, and the flowers did not keep their shape as well.
- Double-check that you have enough icing!
- Those flowers put in a lot of effort…
- I would prepare the entire batch of the recipe listed above.
- After you have finished decorating your cake, place it in the refrigerator to help the decorations set up and hold their shape.
Have a good time with it!Those flowers are extremely forgiving.You may, however, scrape them off and start again if you realize that you truly despise how they’re coming out.I can’t wait to see what you come up with!And, of course, please do not hesitate to contact me if you have any queries.*** Audrey’s Rose Birthday Cake, as well as my Royal Wedding Cake, may be found here!
Starting in the centre of the cake and creating the same pattern as you did on the sides is all it takes to create this design.Instead of stopping, continue going around and around until you have completely coated the cake!Thank you so much for taking the time to look at and comment on the Original Rosette/Rose Cake that I designed.
Despite the fact that many others have copied and passed off my concept as their own, I can promise you that I was the original.Thanks!
meet Amanda Rettke
Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.She lives in Los Angeles with her husband and two children.She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.She is the author of the cookbook, The Kitchn Cookbook
How to make a rose cake
- When it comes to crafting icing flowers, practice makes perfect! Let’s get started by filling a pastry bag with a Wilton 1M tip and piping it into the pan. Included are step-by-step directions. Despite the fact that you may have seen this cake all over the internet, it was initially piped by the really skilled Amanda from I am baker. While mine does not appear to be as flawless as Amanda’s, I am pleased with the outcome. And, I’m delighted to report, it’s not that difficult to accomplish. Try Rose Cupcakes if you want to start with a smaller canvas for your first attempt. As a guide, I’ve put up this step-by-step lesson on how to bake a rose cake, which includes photographs of each stage. It’s best to take a big breath and practice on anything that will allow you to reuse the icing before going ahead and creating it. Otherwise, the roses would wind up looking jagged and stuttering as a result of all the halting and waiting. Here are a few points to consider: For the icing, I used my swiss meringue buttercream recipe, which I developed myself (step-by-step photos included). In the event that you want to use a different frosting, one that may somewhat ″crust″ as it dries, follow Amanda’s instructions here to ensure that your flowers will stick to the cake.
- This is the recipe for the chocolate cake that I used. As previously stated, I chose a denser cake because I had intended to make this a two-tier cake but ran out of time
- once again, practice on a surface that will allow you to reuse the frosting (a straight-sided salad bowl worked well for me) to ensure that you are comfortable with the piping motion and with how much pressure to use on the pastry bag while piping the buttercream roses
- Of course, the bunting is optional, but I adore how it elevates the charming quotient of a cake
- 2 1/4 cup sugar
- 6 sticks unsalted butter, diced and melted
- 1/4 teaspoon salt
- 2 tablespoon vanilla extract
- 7 big egg whites
To make frosting
- In a heatproof bowl set over a pan of boiling water, whisk together the egg whites and sugar. Bring the mixture to 160 degrees Fahrenheit while continually stirring it.
- Transfer to a stand mixer bowl fitted with a whisk attachment and beat on medium speed until frothy, then raise speed to high and beat until mixture has cooled and increased in volume by at least double
- Add the butter in small chunks, mixing well after each addition, until the butter is well incorporated.
- It is usual for the mixture to seem clumpy and somewhat curdled in appearance at first. Continue to mix until the mixture is level and smooth once more. Mix in the salt and vanilla until well combined.
For step-by-step images of piping the flowers onto the cake and creating the bunting, please see the original post. * To pipe flowers onto a cake, follow these steps:
- Crumb cover the cake before serving it.
- Cover the cake with a layer of icing coat
- Score a line horizontally across the cake to make it easier to guide two-layer rose piping (one on top of the other)
- Place parchment strips on the bottom of your choice cake stand and place the cake on top.
- Using a Wilton 1M tip, fill a pastry bag and hold it perpendicular to the cake to apply the frosting. To pipe a rose, gently compress the bag and move it in a circular motion, starting at the center and working your way outward. Finish by letting off of the pressure and moving the finishing point to the right of the beginning point (to the left if you are left handed). Continue to pipe flowers around the outside of the cake. Starting in between two roses, pipe all the way around the cake for the second layer
- for the top layer, begin by piping flowers around the outside of the cake and working your way towards the center. Dots of stars can be used to fill up any blank spaces. Gently squeeze and raise the pastry bag to do this. This procedure was used to fill the borders of the cake on both the top and bottom.
To make bunting:
- The following materials are needed: (1) twine (2) two distinct patterns of washi tape (3) stripes of straw and (4) scissors
- Begin by wrapping twine around one straw, then extending and wrapping twine around a second straw, and so on.
- Using the first Washi tape, wrap it around the twine and cut a triangle pointing up toward the top of the string
- using the second Washi tape, wrap it around the twine and cut a triangle pointing down away from it
Easy Rice Flour Crepes Recipe (Gluten Free)
These gluten-free crepes are prepared with white rice flour and are incredibly light. The fact that they’re light and tasty might lead you to believe otherwise. Breakfast, dessert, or a savory dish may all be served with these crepes made with rice flour and egg substitute.
Why this recipe works
Using Julia Child’s traditional crepes recipe from Mastering the Art of French Cooking, I learnt how to make crepes from scratch.I’m now experimenting with gluten-free crepe recipes that call for white rice flour.Because they’re sweetened with orange liqueur, these simple rice flour crepes are just as good as the more complicated versions.(If you don’t want to spend the money on a bottle of orange juice specifically for this recipe, regular orange juice will suffice.) You may also use a sugar substitute with no calories, such as Swerve Sweetener or monk fruit sweetener, to sweeten these gluten-free crepes.It’s fine to use ordinary granulated sugar in this recipe as well.Aside from that, no uncommon ingredients such as xanthan gum, tapioca flour, or gluten-free flour are required for this recipe to be successful.
How to make gluten free crepes
If you enjoy crepes, a 10-inch crepe pan is a good investment.Otherwise, a nice nonstick skillet or pan with a diameter of 10 inches would suffice.(Are you creating gluten-free crepes for the first time?See the 3:20 minute point in this video to see how to make a crepe from start to finish).1.In a medium-sized mixing basin, whisk together the eggs.
Combine the milk, orange-flavored liqueur (or orange juice or sweetener), and melted butter in a mixing bowl until well combined.Stir the wet ingredients together until they are well-combined.2.
Combine the white rice flour and salt in a mixing bowl.Stir until the ingredients are well combined, then blend the batter until it is smooth.3.Preheat a nonstick skillet that has been lightly oiled over medium heat.
- In a pan, pour 1/4 cup of the batter and swirl the skillet to evenly divide the batter into a circle.
- Cook the crepe for approximately 30 seconds per side, or until it begins to brown.
- Then flip it over and cook it for another 30 seconds on the other side, or until the crepe starts to brown on top.
- Remove the completed crepe from the oven and keep it warm in the oven until it is time to serve it.
6.Continue until all of the batter has been utilized.7.
- Store any leftover crepes in an airtight jar in the refrigerator.
What milk can I use in the crepe batter?
- You may use ordinary cow’s milk for this recipe (skim, 1 percent , 2 percent , or whole). To create these gluten-free and dairy-free crepes, replace the milk with an alternative milk such as: soy milk
- coconut milk – lite or full fat
- almond milk
- oats milk
- or any other alternative milk you want.
If you want sweet crepes, sweetened milk should be used. Unsweetened is also OK. Make the crepe batter fully dairy-free by using a vegan buttery spread instead of regular butter.
There are many different ways to serve crepes that I adore.Crepes are traditionally served with powdered sugar and a squeeze of lemon juice on the side.For a healthier version, I add Swerve Sweetener, Confectioners, a fantastic no-calorie, natural sweetener, and some fresh lemon juice to keep it on the lighter side of things.It’s really good!When I take the images, I use heavy whipping cream, fresh strawberries, and Keto Strawberry Sauce.This can be served as a dessert or as breakfast.
Other popular breakfast fillings include yogurt, fruit, a small amount of jam or honey, or almond, sunflower, or peanut butter (see below).For supper, make savory crepes with savory fillings such as ham and cheese, eggs and cheese, or roast vegetables, and serve them with a side of salad.Other dessert options include drizzling chocolate sauce or caramel sauce on top of ice cream.
For additional topping alternatives, have a look at these 14 Best Maple Syrup Substitutes for inspiration.
More terrific pancakes and crepes recipes
- Try these recipes if you liked this one: Gluten Free Crepes Recipe
- Zucchini Fritters Recipe
- Corn Fritters Recipe
- Sweet Potato Pancakes Recipe
- Gluten Free Waffle Cake Recipe
- High Protein Oatmeal Pancakes Recipe
- If you liked this recipe, try these others:
All of these recipes are excellent for Fat Tuesday, breakfast, savory side dishes, or desserts, among other things. Time required for preparation: 5 minutes Preparation time: 10 minutes Time allotted: 15 minutes
- 2 eggs, beaten
- 1 cup milk or substitute milk
- 1 tablespoon butter or buttery spread, melted
- 2 teaspoons orange-flavored liqueur, orange juice, or sweetener
- 2 tablespoons melted butter or buttery spread
- 1-1/2 teaspoons white rice flour
- 1 cup white rice flour
- In a medium-sized mixing basin, whisk together the eggs. Combine the milk, orange-flavored liqueur (or orange juice or sweetener), and melted butter in a mixing bowl until well combined. To blend, stir the ingredients together.
- Combine the white rice flour and salt in a mixing bowl. Stir until everything is well combined, then blend until smooth.
- Using a nonstick pan that has been lightly oiled, heat over medium heat
- Pour 1/4 cup of batter onto the skillet and stir to ensure that the batter is equally distributed in a circle. Cook the crepes for approximately 30 seconds per side, or until they begin to brown.
- Cook for another 30 seconds on the opposite side, or until the crepe begins to brown on the bottom. Remove the crepe from the oven and keep it warm in the oven until it is ready to serve
- Continue until all of the batter has been utilized.
2 crepes (about) The following is the amount of food per serving: Calories in a serving: 298 8 g of total fat 4 g of saturated fat 0 g of Trans Fat 4 g of unsaturated fat Cholesterol: 88 milligrams Sodium: 329 milligrams 41 g of carbohydrates 1 gram of fiber 7 g of sugar 10 g of protein The nutritional value is determined automatically based on the components list.It is possible that the serving size is inaccurate.Please double-check the facts with your favourite nutritional app to ensure the most accurate results.The original posts were made on May 30, 2014, and again on February 18, 2021.It has been updated with additional photographs and information.
How to Make Rock Cakes
Article to be downloaded article to be downloaded In addition to fruit, rock cakes are produced using eggs, flour, sugar, a rising agent, and a flavoring ingredient.They are said to have originated in England, where they acquired popularity during World War II as a cheap yet delectable delicacy.They are also a popular fast snack in a number of Commonwealth nations, such as Australia.Their name comes from their rough and crunchy outside, yet the insides are moist, making them ideal for dipping into tea or coffee after a long day.
- 1 3/4 cups flour
- 4 oz. butter/margarine, chilled
- 6 oz. sugar
- 2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
- 2 oz. dried fruit (raisins, currents, cherries, sultanas)
- 1 cup nuts (almonds, pecans, walnuts, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pe
- Ingredients for rock cakes that are not listed on the package (optional) 1-1/2 teaspoons cinnamon
- 1/2 teaspoon each nutmeg, allspice, and crushed cloves
- 2-ounces semisweet chocolate chips
- 1-cup quick oats
- 1-cup chopped apples
- 1-cup shredded coconut
- 1-cup shredded coconut
- 1-cup shredded coconut
- 254 g butter, 250 g sugar, 250 g mixed fruit, 450 g self raising or self rising flour, 3 eggs, beaten, 1 teaspoon mixed spice, pinch of salt
- 1Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). In the case of gas stoves with gas markings for heat, the temperature is normally approximately 6.
- 2 Cut the butter into tiny chunks and set aside. The butter should be cut into cubes around the size of a centimeter. This will make it easier to include into the mix later on. Preparing your butter ahead of time by chilling it in the refrigerator or freezer for 20 to 30 minutes makes it simpler to handle.
- In a mixing dish, combine 1 3/4 cups flour and 4 ounces butter. Advertisement When measuring flour, sift or whisk the flour briskly with a fork to break up big pieces and obtain a precise quantity. Mix the butter and flour together until the mixture resembles fine bread crumbs. Toss the cooled butter in the flour to coat it well. Then, using two knives, cut into the mixture in a crisscrossing manner with the blades of the knives. Consider the two knives as though they were carving a ″X″ into the butter and flour. When you’re through, the butter should be roughly the size of peas. Alternatively, you may softly massage the butter and flower together with your hands, or you can use a pastry blender, which looks like four to five wire arches coupled to a handle.
- 5Combine the sugar, baking powder, and fruit in a mixing bowl. Continue to stir the ingredients until they are uniformly distributed, but do not continue to stir. When you overmix a cake, it might become starchy or difficult.
- 6 In a separate dish, whisk together the egg and vanilla extract, then stir into the flour mixture. Combine all of the ingredients to produce a firm dough. If you are having problems mixing the dough, add 1–2 tablespoons (14.8–29.6 mL) of milk to thin it out
- otherwise, proceed as instructed.
7 Grease a large baking sheet with cooking spray. Grease a baking sheet with cooking spray or a little amount of butter to prevent the rock cakes from sticking together. Alternatively, you can cut a piece of parchment paper and use it to line the baking tray as an alternative.
- 8Place spoonfuls of dough on the baking sheet, spacing them 2–3 inches (5.1–7.6 cm) apart. Drop a spoonful of dough onto a baking sheet that has been greased with cooking spray. Remember, they are rock cakes, so they don’t have to be very attractive in order to resemble rocks. 9Bake for 20 to 25 minutes at 350°F (180°C) until the cakes are golden brown. Check on the cakes from time to time to ensure that they are not burning. When the outsides of the cookies are firm and golden brown, they are done. Advertisement
- 1To make a spiced rock cake, combine cinnamon and nutmeg. Simply combine 1 teaspoon cinnamon and 1/2 teaspoon nutmeg with the flour to make a delicious spiced pastry that goes well with tea or coffee. For classic British rock cakes, you might also add 1/2 teaspoon of ground spices such as allspice, cloves, or orange zest to the recipe. After you’ve cut the butter and flour together, simply fold in the oats. It may be necessary to add an additional 1/2 cup of milk in order to fully incorporate the oats into the dough because they will absorb the liquid rapidly. 3For apple cakes, combine chopped apples and cinnamon. This simple scone-like dessert is quick and simple to prepare. Simply substitute apples and cinnamon for the dried fruit in the recipe. 4Shredded coconut is used to make Jamaican rock cakes. Adding coconut to your rock cakes gives them a flavor similar to unsweetened coconut macaroons, and it takes them to the next level. 5For a sweeter cake, use chocolate instead of the dried fruit and combine the two ingredients together. Some individuals believe that chocolate makes everything better, and they will find sufficient proof to support this belief in the form of chocolate rock cakes. Simply replace the dried fruit with an equivalent quantity of semi-sweet chocolate chips in the recipe.
- 6 For a moist citrus rock cake, use lemon or orange juice for the dried fruit. To give your rock cake a little tang, squeeze half a lemon or add a splash of orange juice in place of the milk before baking. If you want to make sweet, moist cakes that are comparable to scones, you may also add 1/2 cup lemon curd.
- To give the dough a more distinct citrus taste, grate 1 to 2 tablespoons of lemon or orange rind into the dough.
- 1Preheat the oven to 190 degrees Celsius. Using baking paper or a silicone sheet, line a baking pan with parchment paper or a silicone sheet. 2Place the flour and butter in a mixing basin and combine well. Combine the ingredients by rubbing them together until thoroughly blended
- 3Add the sugar. Toss everything together. Then add in the mixed fruit and combine thoroughly. 4Add in the eggs one at a time, stirring thoroughly after each addition. Make a thorough mix. If the mixture appears too doughy or stiff at this point, you may add a little milk or water to ease it out a little.
- 5Form each cake on the baking pan with a spoonful of rock cake batter. These will spread, so be sure to allow plenty of space between each one you add. To finish them off, you can sprinkle a little sugar on top of each one, but this is entirely optional.
- 6Place them in the preheated oven to bake for 20 minutes. Bake for 20 to 25 minutes, or until the tops are golden in color. Remove from the oven and let cool slightly. Allow to cool on a wire cooling rack for a few minutes before serving. It is usually better to have them on the same day that they are made. Store any leftovers in an airtight container if not used immediately
- however, be aware that they may lose their texture and flavor fast after baking day. Advertisement
- Question Add a new question Question Why aren’t they meant to have a recognizable shape? The fact that they are shaped is entirely optional
- although, you could shape them if you wanted to. Because of a shortage of time and the requirement for embellishment, it is possible that they did not have much form when they were initially created. It’s possible that I added a little baking soda to my dough mixture. I’m curious as to whether my rock buns will come out well or not. Always be sure you use the exact amount of each ingredient called for in the recipe! Baking soda is likely to have an impact on the final result. I create rock cakes, which my family and friends like, but every time I make them, they turn out somewhat differently than the last. They don’t appear to be rocky, and they have a lot of expansion. Is this anything to be expected? Make them by hand or in a food processor, according to your preference. I’ve used a recipe book in the past that instructed me to crumble the butter, sugar, and flour together with my finger tips before mixing in the egg and milk to make a dough. It might also be affected by whether or not you include dried fruit in the mixture.
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Things You’ll Need
- A mixing bowl, a baking pan, a small bowl, a measuring spoon, and a measuring cup are all required.
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Rose Water Cake Recipe: Easy and Delicious
Following a recent vacation to the Middle East, I’ve developed a strong preference for rose water. I began wondering about a cake with a rose flavoring and couldn’t get the thought out of my head.
What is Rose Water?
While developing this recipe, I experimented with a variety of rose water brands to see which one I preferred.After reading the contents on the labels, I immediately learned that rose water is indeed just that: rose water.Being the inquisitive person that I am, I continued my investigation.Water that has been infused with rose petals!Rose water has been around for a very long time, with records dating back to the 7th century.It has a lengthy history of usage in medicine and cosmetics, but it’s also a popular taste due to its unique flavor profile.
Rose water is used in a variety of Middle Eastern delicacies, and rose hip tea is also widely consumed in the region.I purchase my rose water at Whole Foods, but it is also available at most big supermarket shops and on the internet.
Can You Make Your Own Rose Water?
Because rose water is essentially simply water and rose petals, it is possible to produce your own at home.My primary recommendations if you want to do this are to use organic rose petals and to use the same ratio of petals to water every time you do it.If you don’t follow these instructions, you may wind up with varied strengths of rose water.When a recipe calls for a certain amount of anything, this might cause confusion.If you are unable to get rose water and would want to make your own, here is an excellent instruction for producing your own rose water: Making Your Own Rose Water.Using Just the Right Amount of Rose Water is essential.
After conducting extensive investigation, I was unable to locate any cake recipes that included genuine rose water or rose essence in the cake mix.That’s when I realized it was time to try something different.Rose water is used in both the cake batter and the buttercream for this particular recipe.
Because rose water has such a delicate flavor, it may quickly become overbearing if you aren’t mindful of it.The last thing you want is a cake that is overpoweringly fragrant, so carefully drizzle in the rose water until it is to your liking.If you are using a different brand of rose water, the degree of the rose taste will vary (or if you use rose extract).I used a kind of rose water that I discovered at Whole Foods that isn’t overpowering in its fragrance.
- In the bottle, there is a green label that says ″Green Tea.″
Decorating This Rose Flavored Cake
When I make this rose water cake recipe, I can’t help but top it with a bouquet of flowers or some other type of decoration.Buttercream flowers, real organic flowers, and even buttercream rosettes have all been incorporated in my creations.I believe that dried rose petals or sugared rose petals would be as beautiful.This cake recipe is so wonderful that I’m going to bake it for a live broadcast with the Food Network this weekend!You may see the entire decoration by clicking here.Even though it’s usually a little nerve-wracking to live stream when decorating, I had a lot of fun constructing this cake!
Share Your Creations With Me!
If you make this rose-flavored cake recipe, please tag me on Instagram with the hashtag #chelsweets.I’d also recommend using thechelsweets so that I can see your incredible creations.Nothing makes me happier than receiving emails or DMs from you, with photographs of your incredible cakes.Please don’t hesitate to contact me with your accomplishments or queries about anything.<3 15 minutes for preparation Preparation time: 35 minutes 20 minutes of additional time are required.Time allotted: 1 hour and 10 minutes
Rose Flavored Cake
- 2 1/2 teaspoons baking powder (10 grams)
- 1 teaspoon salt (6 grams)
- 1 cup unsalted butter, room temperature (226 grams) – 2 sticks
- 2 teaspoons vanilla extract (8 grams)
- 2 teaspoons rose water (8 grains)
- 1 1/2 cups whole milk, room temperature (368 grams)
- 1/4 cup vegetable oil (28 grams)
- pink or red gel food coloring (i.e., food coloring powder or gel food coloring)
- 1/8 cup vegetable oil (28 grams)
- 1 cup pasteurized egg whites from a carton (235 grams
Rose Water Buttercream Frosting
- 3 cups unsalted butter, room temperature (678 grams)
- 11 cups powdered sugar (1375 grams)
- 1 teaspoon salt (6 grams)
- 2 teaspoons rose water (8 grams)
- 1/3 cup heavy cream (or whipping cream) (75 grams)
- 1 1/2 teaspoons vanilla extract (18 grams)
- 3 cups heavy cream (or whipping cream) (75 grams)
Rose Flavored Cake Layers:
- Preheat the oven to 350 degrees Fahrenheit. Prepare four 7-inch pans or three 8-inch circular pans by lining them with parchment paper and spraying them with nonstick cooking spray
- In a stand mixer fitted with a paddle attachment, blend all of the dry ingredients (flour, baking powder, sugar, and salt) until completely incorporated.
- On a low speed, carefully incorporate pieces of room-temperature butter into the dry ingredients. Continue to combine until there are no large bits of butter left and the mixture is crumbly
- otherwise, stop mixing.
- Adding in the egg whites, mix on low speed until barely blended. On a low speed, slowly add in the whole milk in two batches, mixing after each addition.
- Mix in the vanilla extract, rose water, and oil on a moderate pace until everything is well integrated.
- Beat on low speed for about 15 seconds after scraping down the sides of the bowl (the idea is to just mix until the ingredients are JUST combined so that the batter does not become overmixed).
- To make it more colorful, you may add a couple drops of pink or red gel food coloring. By hand, using a rubber spatula, incorporate the color into the batter, scraping the sides and bottom of the bowl halfway through. The batter should be mixed until it is uniformly colored.
- Divide the batter evenly between the cake pans that have been prepared (about 450 grams per pan). I prefer to use a digital kitchen scale to weigh my pans and check that they all have the same quantity of batter in them before baking. This ensures that your layers will bake to the same height when they are baked.
- Bake for 34-37 minutes, or until a toothpick inserted into the center of the cake comes out clean. Wait 10 minutes after removing the pans from the oven, then run an offset spatula around its perimeter to loosen the cake from the pan. Place the cake layers in the freezer for 45 minutes to expedite the chilling process. Once the layers have been allowed to cool completely, carefully flip the pans over and carefully remove the layers from the pans.
- Apply frost to the tops of each layer after they have been leveled with a serrated knife
Rose Water Buttercream Frosting:
- During the baking and cooling of the cake layers, prepare the rose water buttercream icing.
- Using a paddle attachment, cream the butter on a medium speed for 30 seconds, or until it is completely smooth. 1 cup at a time, gradually incorporate the powdered sugar into the batter. Small splashes of cream might be used to break up the monotony.
- Once the ingredients are thoroughly integrated, add in the vanilla, rose water, and salt and continue to beat on low speed until the ingredients are entirely blended and the desired consistency is obtained.
- Additional cream can be added if the frosting becomes too thick (1 teaspoon at a time). In order to make the frosting thicker, gradually add additional powdered sugar (a quarter cup at a time).
To Assemble The Cake:
- Bake and cool cake layers on a greaseproof cake board, using a dab of icing to assist the first cake layer adhere to the board
- stack and frost cake layers on a greaseproof cake board
- Between each cake layer, spread an equal layer of buttercream on top.
- Apply a thin layer of frosting around the outside of the cake, making sure to completely cover the cake layers. Smooth the frosting with a bench scraper, then chill the cake in the refrigerator (10 minutes) or freezer (5 minutes) until it is firm to the touch.
- Smooth the cake with a bench scraper after applying a second, thicker layer of frosting to the top layer. Then you may customize it as you like.
One batch of cake batter yields around 1800 grams, so when I’m baking a four-layer cake, I divide the mixture evenly between the pans and pour 450 grams into each pan.With a serrated knife, I clip the caramelized pieces away from the sides of the layers after they have been allowed to cool completely to room temperature.These cake layers may be prepared ahead of time!You can read more about how far ahead of time they may be produced and how to properly wrap them in my post on how to prepare cake layers in advance.In order to get rid of any surplus air that may have been integrated throughout the mixing process, it is necessary to mix the buttercream on its lowest speed at the conclusion of the procedure for a couple of minutes.You may also use a rubber spatula to mix the frosting in a bowl, pressing it from side to side, to get rid of any air bubbles that may have formed.
As a result, it will be much easier to get perfectly smooth cake sides.The frosting recipe above is for 1.5 batches of my American buttercream, which is the quantity I generally make for 7 or 8-inch cakes, according to my measurements.This recipe produces enough buttercream to spread generously between the cake layers and to have extra buttercream for any additional decorations you might want to add to the cake.
If you have any leftover buttercream that you don’t intend to use, it may be kept in the refrigerator for up to a month in an airtight container.
Calories in a single serving: 661 calories 34 g of total fat 20 g of saturated fat 0 g of Trans Fatty Acids 12 g of unsaturated fat Cholesterol: 87 milligrams Sodium is 276 milligrams. 88 g of carbohydrates 0g of dietary fiber 75 g of sugar 4 g of protein