Mother’s Day Rose Cake

Happy belated mother’s day everyone! Look what I made myself!! A rose cake. I know, I know, it was a lot of work, but I totally deserve it. I do think that am the only mom in the world who would make an effort to bake herself a littlish fancy cake, but i have no one to bake me a cake, my two years old is still learning who to eat using a cutlery, so its fair to say that shoving her in the kitchen demanding she bakes me a cake would not be a good idea.

Since we are celebrating mother’s day, I wanted to post a little something about the women who brought me into this world and the two little human beings I gave birth to.

Usually in Lebanon, and Arab countries, we celebrate mother’s day on March 21, which coincides with the first day of spring as well. Unfortunately, this year on Mother’s day I was struck with the worst migraine ever, so I didn’t even get to celebrate the one day where all the sleepless nights, being covered in vomit, the dirty diapers are rewarded. But that’s OK. By the end of the day, it’s not about a particular day to celebrate motherhood. Every day we as mothers are being rewarded not by gifts, but the mere sight of our kids healthy, and peacefully sleeping, is enough.

Truth be said I can’t even remember what life was life before I was a mother. Oh wait, I can!! It must have been a lonely, albeit quite life. My house was spotless, tidy and picture perfect. My living room was not clutered with: baby bouncer, the high chair, the jumper, mini seat, and swing! Days where I wouldn’t trip on toys on the floor, let me tell you that steping on a lego is very, very painful.

Before I was a mom I never woke up with a foot in my mouth (don’t ask).

But you know what? I wouldn’t have it any other way. I am blessed because they are in my life.

Now, I have not yet thanked the one person who should be thanked on such day. My mom. She is the best mom ever, I know everyone says that about their mom, but she really is. She never pushed me into doing anything I didn’t want, she rarely criticized me, she always respected my privacy, and more importantly, she always loved me no matter what. Thank you mom not only  for giving birth to me but also for putting up with the horrible person I was during my childhood and teen years.  Am still a horrible person sometimes, but now she has two grandchildren who get back on me whenever I think of returning to spoiled brat I was.

Anyway, you’re here for the cake, not my mommy rumblings. I followed iambaker ‘s rose cake frosting technique, who has thankfully invented this method, as far as I know.  I have been waiting forever to have an occasion to make a rose cake and mother’s day was the perfect excuse to indulge in buttercream. In case you didn’t know, I think that whomever invented buttercream should be resting somewhere in heaven. Its only pure simple genius.

For this rose cake, I baked two layers of vanilla cake, and one layer of chocolate cake. I sandwiched them with chocolate ganache rosewater buttercream (“v”) and frosted the cake with pink rosewater buttercream roses.  I was in an extravagant mood that day. I blame all the drugs I took to deal with the migraine.

This may look very complicated, but if you divide the steps, its very simple to make:

1. First make and bake the vanilla cake.
2. Next make and bake the chocolate cake.
3. Make the ganache buttercream.
4. Sandwich the ganache buttercream.
5. Crumb coat the cakes.
6. Frost with the buttercream roses.

See, I told you simple:-p

It actually took me two days to make this. One day to bake the cakes and one day to frost it. Believe it or not, the frosting part was not hard at all. It only took me 30 minutes to frost it! I was expecting it to be a long and daunting task, but surprisingly, it was fast and simple. Just pipe, swirl and repeat.

You can easily just make two layers of vanilla cake only and forget about the chocolate cake layer. But like I said, I was in extravagant mood that day.

I used a large open star tip to decorate the cake. I have this set from Lakeland, in the tutorial by iambaker , she used Wilton’s 1M tip and this is the closest to it equivalent I could think of.

P.S., you will need 4 -5 batches of rosewater buttercream to decorate a 3 layers, 9” cake. Yes that’s a lot of butter. My heart sinks in fear whenever I remember how much butter I used for that cake. 

Print Rose Cake with Rosewater buttercream

Prep Time: 3 hours

Cook Time: 3 hours

Total Time: 6 hours

Yield: 3 layers 9 inch cake.

Vanilla Cake: Sukarah's recipe Chocolate cake adampted from Ina Graten

Ingredients

Vanilla Cake
• Makes two 9” layer cakes
• • 3 cups (345 g) all purpose flour
• • 2 tsp baking powder
• • 1/4 tsp salt
• • 1 cup (220 g) butter, room temperature
• • 2 cups (400 g) white sugar
• • 5 eggs, room temperature
• • 2 tablespoon vanilla extract
• • 1 cup (250 ml) milk, room temperature
Chocolate cake
• Makes one 9”cake layer
• • 1 cup (115 g) all purpose flour
• • 1/2 cup (60 g) cocoa powder
• • 1 tsp baking powder
• • 1/2 salt
• • 1 stick (118g) butter, room temperature
• • 1/2 cup (100 g) white sugar
• • ¼ cup (50 g) brown sugar
• • 1 large egg, room temperature
• • ½ cup (125 ml) buttermilk
• • ¼ cup (62 ml) water
• • 1 tbsp instant coffee
Ganache Rosewater buttercream
• • 1/4 (62.5 ml) cup heavy cream
• • ¼ cup (50 g) dark chocolate, chopped
• • 1 tbsp butter
• • 1/2 recipe Rosewater buttercream (recipe below, *without the pink food coloring)
Rose Water Buttercream
• • 1 cup (220 g) butter, room temperature
• • 2 cups (250 g) powdered sugar, sifted
• • 1 tablespoon rosewater
• • 1 – 2 drops of pink food coloring

Steps

Vanilla Cake
1. Preheat oven to 180°C / 350° F / Gas mark 4.
2. Butter two 9” cake pans. Dust with flour. Line the pans with parchment papers. If you have cake strips, use them to ensure even baking.
3. In a large bowl, sift together the flour and baking powder and salt. Set aside.
4. In the bowl of the stand mixer fitted with the paddle attachment, mix the butter until light and fluffy. Gradually add the sugar. Mix well for 5 minutes.
5. Add the eggs one by one, mixing well after each addition. Add the vanilla. Mix for additional 2 minutes.
6. Add the flour, alternating between the flour and milk, beginning and ending with flour until all the ingredients are used up.
7. Bake in a preheated oven for 30 to 35 minutes, or until a tooth pick inserted in the middle come out clean.
8. Cool completely on a wire rack before inverting.
Chocolate cake
9. Preheat oven to 180°C / 350° F / Gas mark 4.
10. Butter one 9” cake pans. Dust with flour. Line with parchment paper. If you have cake strips, use them to ensure even baking.
11. In a medium size bowl, sift together the flour, cocoa, baking powder and salt. Set aside.
12. In a measuring cup, stir together the buttermilk, water and instant coffee.
13. In the bowl of stand mixer fitted with the paddle attachment, beat together the butter and two kinds of sugar until light and fluffy.
14. Add the eggs and beat for further 5 minutes.
15. Lower the mixer speed to low, add the flour mixture, alternating between the dry and liquid ingredients, beginning and ending with flour until all the ingredients are used up.
16. Bake in a preheated oven for 25 to 30 minutes, or until a tooth pick inserted in the middle come out clean.
17. Cool completely on a wire rack before inverting.
Ganache Rosewater buttercream
18. First prepare the chocolate ganache. Place the cream in a small saucepan, and bring to a boil. Meanwhile, in a double boiler, combine the chocolate and butter. Once melted, pour the hot cream over the chocolate whisking continuously until melted completely.
19. Then mix the ganache with the buttercream. Beat the buttercream until light and fluffy, then once the chocolate ganache has cooled, place in the bowl of the mixer fitted with the whisk attachment and beat for 8 – 10 minutes on medium – high speed until its combined and holds its shape.
20. Cool completely before frosting the cake.
Rose Water Buttercream
21. In the bowl of the stand mixer fitted with the paddle attachments, beat the butter on medium to high speed until light and fluffy.
22. Lower the speed to low, gradually add the sugar until all the sugar is used up.
23. Add the rosewater and the food coloring. Mix well until all are incorporated.
Assembly
24. First, make sure that the cake layers have cooled already.
25. Place the first vanilla layer on a turntable (or a cake stand), frost the top with the half the chocolate ganache buttercream. Place in the fridge and let it cool for 10 minutes.
26. Remove the frosted vanilla cake from the fridge. Place the chocolate layer on top and then slather the rest of chocolate ganache buttercream. Place in the fridge and let it cool for 10 minutes.
27. Remove the two cake layers from the fridge, place the vanilla layer on top. Cool for ten minutes in the fridge.
28. Now its time to coat the cake. Coat using the rosewater buttercream. don't worry if the coating isn't perfect, the roses will hide this. Just make sure all the cake is hidden under buttercream. Cool for ten minutes in the fridge.
29. Meanwhile, prepare the piping bags by filling them with the rose water buttercream. I found that i needed two large filled pipped bags ready. Use a large rose piping head. Finally, pipe the roses into the cake.
30. Cool in the fridge for at least 30 minutes before serving.
31. To serve, use run a large knives under hot water and cut the cake into wedges.

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Did you ever yourself a cake? Or am I the only one the world who labors for two days just to make herself a cake? Did you ever frost a 9″ cake with roses? Or am I the only dork who’ll frost a large three layer cake? How has motherhood changed you? Are you a better person being a mom?

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