You’ll love this Buttercream Rose Cake for it’s refreshing and subtle sweet flavors. It’s perfect for Valentine’s Day, girl baby showers, anniversaries and birthday parties! This stunning and elegant rose cake would also make a lovely addition to any baby (girl) shower or bridal shower!
For the Cake:
2 1/4 cup all-purpose flour 101/8 oz.
2 1/2 tsp baking powder
3 large eggs
1/3 cup salted butter
1/3 cup sour cream
1 tsp salt
1 1/2 cup sugar
4 tsp grated orange zest
1 cup strained fresh orange juice
For the Buttercream:
2 pinch of salt
2 lb sifted confectioner sugar
2 cup unsalted butter room temperature
4 tbsp orange liqueur
1 tbsp orange blossom extract
Food Coloring Green, Pink, Orange
Butter and flour three 6-inch cake pans. Preheat the oven to 350°F
In a large bowl, add the flour, baking powder, and salt. Then, beat cream together the butter, sour cream, and orange zest.
Add the sugar slowly, mixing until light and fluffy. Add the eggs, one at a time, mixing well between additions.
Add the sifted dry ingredíєnts alternately with the orange juice to the creamed mixture, beating well on low speed after each addition.
Pour batter into the 3 prepared cake pans. Bake about 22 min
When the cake is done, take it out of the oven and let it cool for 10 minutes. Then remove the cake from the pan and let cool completely on a greased wire rack.
For the Buttercream:
Whisk the butter until light and fluffy, add a cup of sugar and mix well. Add all other ingredíєnts in. Beat well.
Reserve 1/3 of the buttercream for the roses.
Using less than a drop of soft pink food coloring color for the remaining ⅔ buttercream.
Divide the buttercream for the roses into several batches. One will be green for the leaves; one will be wнιтe; one will be yellow (for the stamens); and two different color pink batches.
Decorate with macarons, chocolate covered strawberries, and buttercream roses if desired.
For the Roses:
Attach a 126 tip to a piping bag and fill the bag with both colors of buttercream. Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.
Keep the cake refrigerated if not eating within the first 12 hours. For storing, place the cake into the refrigerator. Remove it from the fridge about 20 minutes before enjoying to allow the cake and frosting to soften.