Almost any sponge cake can be transformed into a masterpiece by decorating it with fresh rose petals – and it is so easy peasy!!!
Please note that I would not recommend eating the petals, unless you are sure about their origin and certain that there are no pesticides involved as these can’t always be removed by washing the petals. To be honest, I had a couple of the petals and hey – I am still here….but as said: do not try this at home! Referring to the eating part though, as again: it is SO easy to make and such a simple way of impressing your guests!
Enough about how easy it is, try it out and let us know!
What you’ll need:
- Fresh roses, you choose the color
- 1-2 eggs, seperated – you’ll only need the white (depending on how big the cake is and how many petals will be dipped)
- 200 – 300 ml castor sugar
- wax paper
- Wash the rose petals and leave to dry.
- Dip each petal in the egg white, shake off the excess and dip into the castor sugar.
- Place on the wax paper to dry.
Click on the link for the recipe on how to make the red velvet cake that is tucked away under the rose petals. For a pink version of the cake, a little less red colorant can be used.
Ice the cake with a thin layer of butter icing and “stick” the petals on, overlapping in order to cover the entire cake.
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about the author
If it is different, made with love and contains Italian parsley or rosemary, I love it! I'm inspired by my daughter, born Sept 2010, a good latte served with a pretty piece of cake or even better: a carrot and cream cheese-centered muffin. I live by the motto "If you love what you do, you'll never work a day". May you be inspired to live a lovilee life! -