Rose Garden Cake

Christy Rost


2 ¼cups sifted cake flour
¾cup cocoa
1teaspoon baking powder
1teaspoon salt
¾cup unsalted butter, softened
1 1/3cups sugar
¾cup milk
1 ½teaspoons vanilla

Preheat the oven to 350 degrees. Stir together cake flour, cocoa, baking powder, and salt; set aside.

In the large bowl of an electric mixer, cream butter and sugar until the mixture is light and fluffy, about 8 minutes. Add the eggs, one at a time, and beat until well blended.

Mix dry ingredients into the creamed mixture, alternating with the milk, beginning and ending with the flour mixture; the batter will be thick. Stir in the vanilla.

Spray a 6-cup oven-proof bowl with Baker’s Joy® and line it with strips of parchment paper that extend beyond the rim of the bowl. This will help unmold the cake. Spoon the batter into the bowl, tapping lightly several times to remove air pockets. Bake in a preheated oven 1 hour 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Remove the cake from the oven and cool 30 minutes; then using a serrated knife, trim the top of the cake until it is level. Turn it out on a wire rack with the aid of the parchment strips, and cool completely. When the cake is cool, frost with buttercream frosting and garnish with buttercream roses and leaves.

Buttercream Frosting:
2/3cup unsalted butter, softened
7cups sifted confectioners sugar
3 to 4tablespoons milk
dash of salt
1teaspoon vanilla
paste food coloring

In the large bowl of an electric mixer, cream the butter until smooth. Gradually add the confectioners sugar, alternating with the milk, until the frosting is smooth. Stir in the salt and vanilla.

Frost the cake with 1/3 of the buttercream frosting. Transfer ½ cup of the frosting to a small bowl and tint it green for the leaves, cover it with plastic wrap, and set aside. Tint the remaining frosting as desired for roses. Spoon a small amount of frosting into a piping bag fitted with a large plain tip to pipe the centers of the roses. Transfer the remaining frosting into another piping bag fitted with a large rose tip (Wilton # 126).

Place a small dab of frosting on a flower nail and anchor a small square of parchment paper to the nail. Pipe the center of a rose with the plain tip; then pipe rose petals. Gently remove the parchment paper from the nail and set it aside, or if desired, place it in the refrigerator. Pipe the remaining roses.

Starting with the center of the cake, place a small dab of frosting on the cake and attach a rose to it. Cover the entire top of the cake with roses, anchoring each rose with a dab of frosting. Spoon green frosting into a piping bag fitted with a leaf tip and pipe leaves in among the roses.

Recipe makes 1 cake and serves 8.

Category: Cakes