Got a budding chef in your midst? Set aside an afternoon to bake this delicious cake together, created by Sidiqa from Spontiphoria.
Rosewater buttercream cake
For the cake
•115g butter, softened
•115g caster sugar
• 2 eggs
• 115g self-raising flour
• 2 tbsp milk
For the icing
• ½ cup butter, softened
• 3 cups, icing sugar
• ¼ cup milk
• Yellow gel food colouring
• Baby pink fondant or marzipan
Equipment and utensils
• Whisk, mixing bowls, mixer, sifter, measuring scale, tablespoons, knife, baking paper, oil, pastry brush, 6” cake tin, icing spatula, tiny flower cookie cutter
Preheat the oven to 180C. 160C in a fan forced oven.
Grease the 6” cake tin and line with baking paper on base and sides.
Beat the butter with the sugar for around five minutes until pale and fluffy.
Next, add the eggs. When that is mixed, add the flour by sifting it into the cake batter. Mix with a spatula or whisk until just combined.
Add the milk and rosewater and stir through.
Pour into the cake tin and level the top. Pop in the oven for roughly 25-30 minutes making sure to check the centre of the cake with a toothpick or cake tester after 20 minutes.
Once the cake is done and the tester comes out clean, remove from the oven and place on a wire rack to cool for 10 minutes.
Next, run a knife around the edges of the cake tin and invert the cake onto the wire rack to cool completely.
For the buttercream icing, beat the butter and sifted icing sugar until you reach a sandy consistency.
Next, gradually add the milk and beat for 7-10 minutes until fluffy and thick. Next, colour it with the food colouring and mix thoroughly.
Using an icing spatula, spread the buttercream all over the top and sides of the cake. Roll out the pink fondant on a surface dusted with icing sugar and use the small flower cookie cutter to cut out flower shapes and arrange on the cake.
Spontiphoria, Wasl Square, Jumeirah, www.spontiphoria.com (04 3388 827)