The best recipes

Pink rose cake

Pink rose cake

The Pink rose cake is the birthday cake that I chose to prepare to celebrate my little sister's 30th birthday, as you know in our house she is the queen of cakes decorated for special occasions since I am not exactly an ace with decorations . This year, given the important milestone, I wanted to prepare something special but that was within my reach, when in my research I saw this American cake with its gradients of colors ranging from fuchsia to soft pink and decorated with many roses side by side with a mascarpone frosting I was dazzled, it was the perfect cake for Simona but to be honest, I wasn't sure I would get the fantastic result I had seen in the many photos I had come across, but I had to try, I owed him, for all the times Elisa made those fantastic decorated cakes. So my brother-in-law and I, after studying the perfect recipe (the base is by Martha Stewart), we prepared the cake together, when it was time to decorate it I got performance anxiety, but thanks also to his encouragement I succeeded and I couldn't be more satisfied with the result. My sister when she saw us arrive with her birthday cake, singing happy birthday to you, she rolled her eyes and began to scrutinize the cake wondering how I had made it, this time it was us who amazed her! Well friends, I wish you a sweet start to the week and if you want to prepare a cake for a special person, this is the recipe for you.


How to make the pink rose cake

In a bowl, sift together flour, baking powder and salt.

Separately, work the softened butter with the sugar until you get a cream
Add the egg whites, one at a time, always working the mixture, and finally the vanilla.

Now add, alternately, the mix of flour, yeast and salt and the milk.

You will need to obtain a smooth and homogeneous mixture.

Divide the mixture equally into 5 bowls

Add a little pink dye to all the bowls, starting from a soft pink shade up to an intense fuchsia.

Pour each dough into a greased and floured mold, and bake at 180 ° for 20 minutes (I had 2 molds and I baked 2 layers at a time)

Once cooked, take them out of the oven and turn them over on a sheet of parchment paper and let them cool and continue cooking the other cake discs by placing them on top of each other alternating them with layers of parchment paper.

Meanwhile, prepare the filling, work the mascarpone with the icing sugar and the vanilla essence.

Whip the cream and add it to the mascarpone cream with gentle movements from top to bottom

Now stuff the cake. Put the darker layer on a serving dish, fill with a layer of cream and continue alternating a layer of cake with the filling, finishing with the lighter layer.

Now glaze the cake all around and put it to rest in the fridge for an hour

Divide the remaining filling into 4 bowls and add a little pink dye to each one, obtaining different shades of pink, starting from the lightest pink up to fuchsia.

Start from the cream with the most intense color, put in the sac as poche and with a circular motion you get some roses side by side

Put the pink rose cake in the fridge for an hour

Then cut the cake decorated with roses

Video: Rosette cake --- all the tips and tricks! (October 2021).