Rose Petal Pound Cake Recipes

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ROSEMARY POUND CAKE



Rosemary Pound Cake image

Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Yield Makes two 4 1/2-by-8 1/2-inch loaves

Number Of Ingredients 11

2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups all-purpose flour
1 cup cake flour (not self-rising)
1 tablespoon baking powder
Salt
2 1/4 cups sugar
3 tablespoons finely chopped fresh rosemary
1 1/2 teaspoons pure vanilla extract
3 large eggs, plus 1 large egg white
1 cup whole milk
1/4 cup Rosemary Honey

Steps:

  • Preheat oven to 350 degrees. Butter two 4 1/2-by-8 1/2-inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, and 1 teaspoon salt.
  • Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with milk.
  • Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to a wire rack. Let cool for 15 minutes more. Slice, and serve warm with more honey.

ALMOND-ROSE POUND CAKE



Almond-Rose Pound Cake image

I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Recipe #3160 for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij

Provided by Cynna

Categories     Breakfast

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 cup unsalted butter, cut into pieces
1/4 cup slivered almonds
1 2/3 cups granulated sugar
5 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon rose water
1/4 cup rose jam
1 teaspoon almond extract
powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.
  • Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften.
  • Grind almonds finely in a food processor or blender and set aside.
  • When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.
  • Remove about a third of the batter and add rose water and jam, stirring until smooth.
  • Stir the ground almonds and almond extract into the remaining batter.
  • Spoon half of the almond batter into the prepared pan, spreading evenly.
  • Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.
  • Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 382.2, Fat 18.8, SaturatedFat 10.5, Cholesterol 128.8, Sodium 130.8, Carbohydrate 48.9, Fiber 0.9, Sugar 31.4, Protein 5.4

AUNT ROSé'S POUND CAKE



Aunt Rosé's Pound Cake image

Categories     Cake     Dairy     Egg     Dessert     Bake     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 20

Number Of Ingredients 6

2 1/3 cups self-rising cake flour
2 sticks (1 cup) unsalted butter, softened
8 oz cream cheese
2 cups sugar
2 teaspoons vanilla
6 large eggs

Steps:

  • Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
  • Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
  • Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.

NEW YORK CHEESECAKE WITH ROSE PETAL SYRUP



New York Cheesecake with Rose Petal Syrup image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 8 to 12 servings

Number Of Ingredients 20

2 cups highly scented edible, organic rosepetals, thoroughly washed, with buds snipped from bitter whitebase
1 cup sugar
2 tablespoons rose water
2 teaspoons lemon juice
2 cups graham cracker crumbs
1/2 cup granulated sugar
Pinch salt
1/2 cup unsalted butter, melted
32 ounces cream cheese
1 1/2 cups granulated sugar
6 eggs
1 lemon, zested and juiced
1 teaspoon vanilla extract
1/2 pint sour cream
1/2 pint heavy cream
2 tablespoons all-purpose flour
1 cup sour cream
2 tablespoons powdered sugar
1 lemon, zested
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use.
  • Preheat oven to 275 degrees F.
  • In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust.
  • Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup.

EBONY'S ROSE PETAL PUDDING



Ebony's Rose Petal Pudding image

Freda DeKnight introduced many signature dishes to Ebony magazine in the mid-20th century. One was her rose petal pudding, which was beloved by Ebony staffers and readers alike. Although its origin story is unclear, it's likely that Ms. DeKnight, the magazine's food editor and a frequent traveler, created the dessert from her research and willingness to incorporate international flavors into her cooking. This warm pudding provides a sweet taste of one of the most significant culinary periods in the nation. The rose icing is divine, and the aromatic pudding, which resembles bread pudding, is really lovely. The original recipe calls for 1/4 cup of rose water, which will give the pudding a very pronounced floral flavor, so you can choose an amount that is pleasing to you.

Provided by Kayla Stewart

Categories     custards and puddings, dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 19

10 tablespoons/143 grams unsalted butter, softened, plus more for the mold
6 slices/242 grams white bread, toasted and finely ground (about 3 cups)
1 cup/200 grams granulated sugar
1 1/2 cups/226 grams almonds, finely ground or 2 1/4 cups/226 grams almond flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground mace
1/4 packed cup/4 grams dried edible small rose petals, picked over for stems
3 large eggs
3/4 cup whole milk
1 teaspoon fresh lemon juice
1 tablespoon rose water, plus more if desired
2 cups/225 grams confectioners' sugar
4 tablespoons/57 grams unsalted butter, melted
1/4 cup/87 grams currant jelly or seedless raspberry jam
1/2 teaspoon ground mace
1 teaspoon rose water
2 tablespoons whole milk or cream, plus more as needed
Crystallized rose petals, for garnish (optional; see Tip)

Steps:

  • Make the pudding: Butter a 7- to 8-cup heatproof pudding mold or other deep baking dish or bowl.
  • Meanwhile, combine the bread crumbs, sugar, almonds, baking powder, salt, mace and rose petals in a large bowl or bowl of a stand mixer. Using an electric hand mixer or the paddle attachment of a stand mixer, mix the dry ingredients just to blend, about 10 seconds, then add the butter and beat until well combined, about 1 minute. In a medium bowl, beat the eggs with the milk, lemon juice and rose water. Add to the bread mixture and beat until everything is evenly moistened, about 1 minute.
  • Spoon the pudding mixture into the prepared mold; it should come two-thirds up the sides of the mold. Cover tightly with aluminum foil, crimping it around the edges to seal.
  • Place the covered mold in a wide pot or Dutch oven large enough to fit it with space around and over it. Add enough water to the pot to meet the middle of the bowl. Bring the water to a boil over medium heat, then cover the pot and reduce the heat to maintain a low simmer. Steam, replenishing with boiling water as needed so there's always enough to reach the middle of the bowl, until a skewer inserted in the center comes out clean, 1 1/2 to 2 hours. Cover tightly with foil again if the pudding needs to continue steaming after you insert the skewer.
  • When the pudding is done, uncover the pot and let the pudding cool in the pot for about 5 minutes. Wearing oven mitts or protecting your hands with kitchen towels, grip the mold and transfer it to a heatproof work surface. If the pudding seems stuck to the mold, run a thin knife or spatula around the edges of the mold. Center a serving plate larger than the mold over the mold, then hold both tightly together and flip. The pudding should release onto the plate. If it hasn't, tap the mold a few times, then lift off the mold. Let the pudding cool to warm.
  • While the pudding cools slightly, make the icing: In a medium bowl, combine the confectioners' sugar, butter, jelly, mace and rose water. Beat or whisk until smooth, then stir in the milk. If the icing is too thick to pour, add more milk by the tablespoon.
  • While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you'd like. Serve warm.

ROSE PETAL TEA CAKE



Rose Petal Tea Cake image

This tea cake is elegant and very simple to make. I used a basic pound cake recipe and added the rose petals, rose water and food coloring. The purist could use beet juice. This recipe makes quite a small cake but it certainly is enough considering how rich it is. You can reduce the amount of sugar in the cake to 1/2 cup and add a pink icing flavored with rose water.

Provided by Dina Cohen

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 lb butter or 1/4 lb margarine
2/3 cup sugar
1 cup flour
2 tablespoons dried rose petals, rinsed and thinly sliced
2 eggs
1 tablespoon rose water
1 drop pink food coloring

Steps:

  • Preheat oven to 350 degrees.
  • Grease a small rectangle cake mold.
  • Blend butter and sugar with your hands until fluffy. Then add flour little by little.
  • Add rose petals, rose water, food coloring and eggs.
  • Blend well until mixture is completely smooth.
  • Pour dough into mold and bake for about 30 minutes or until edges start to be golden and tip of knife inserted comes out dry.

Nutrition Facts : Calories 483, Fat 25.8, SaturatedFat 15.4, Cholesterol 166.8, Sodium 199.1, Carbohydrate 57.4, Fiber 0.8, Sugar 33.6, Protein 6.6

ROSE WATER CAKE



Rose Water Cake image

Not your standard white cake. Chances are no one will have tried something quite like this before! It's fantastically moist, sweetly subtle, and altogether different. Perfect for a garden party, or spring wedding.

Provided by peropheus

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
¼ cup half-and-half
¼ cup rose water
2 drops red food coloring, or as desired
3 cups confectioners' sugar
1 cup unsalted butter, softened
1 tablespoon half-and-half, or more as needed
1 ½ teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
  • Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.

Nutrition Facts : Calories 706.3 calories, Carbohydrate 90.8 g, Cholesterol 141.5 mg, Fat 37.1 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 23 g, Sodium 206.5 mg, Sugar 71.5 g

ROSE PETAL CHOCOLATE CAKE



Rose Petal Chocolate Cake image

de luxe chocolate cake that's brimful of sweet sherry and decorated with a pink petals

Provided by sweetunique

Time 2h

Yield Serves 12

Number Of Ingredients 14

* 125g butter, softened, plus extra
* 250ml milk
* 1 tbsp white wine vinegar
* 125g plain chocolate (50% cocoa solids), broken up
* 350g self-raising flour, sifted
* 15g cocoa, sifted
* 1 tsp bicarbonate of soda
* 250g golden caster sugar
* 2 medium eggs, beaten
* 4 tbsp sweet sherry or Marsala (optional)
* 185g plain chocolate (50% cocoa solids), broken up
* 100g butter, diced
* 100ml double cream
* 1 large pink rose, or homemade fondant petals to decorate

Steps:

  • Preheat the oven to 160C/fan140C/gas 3. Grease and base line a 20cm round, deep cake tin with baking paper. Put the milk in a jug and add the vinegar – it will curdle. Melt the chocolate in a large bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth.
  • Add the butter and remaining cake ingredients plus the milk mixture to the melted chocolate. Beat until smooth, then tip into the tin. Bake for 1 1/4-1 1/2 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
  • Using a bread knife, halve the cake horizontally. Sprinkle the cut sides with sherry or Marsala, if using.
  • Melt the chocolate and butter in a pan over a low heat. Stir until smooth, then remove from the heat. Cool for a few minutes, then beat in the cream. Set aside to thicken slightly.
  • To decorate, use a quarter of the icing to sandwich the 2 cake halves together. Spread the remaining icing over the top and sides of the cake. Decorate with rose flower or fondant petals to serve.

RAINBOW PETAL CAKE



Rainbow Petal Cake image

Surprise your guests with this rainbow colored dessert made using Betty Crocker™ Super Moist™ strawberry cake mix - perfect for birthday celebration.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 16

Number Of Ingredients 12

2 boxes Betty Crocker™ Super Moist™ strawberry cake mix
2 cups water
1 cup vegetable oil
6 eggs
Pink paste food color
Buttercream Frosting
1 1/2 cups shortening
1 1/2 cups butter, softened
3 boxes (1 lb each) powdered sugar
3 teaspoons vanilla
1/4 to 1/3 cup milk
Pink, purple, orange, green, blue and yellow paste food colors

Steps:

  • Heat oven to 350° F. Spray 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans.
  • Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
  • Place 3 cups frosting in separate bowl; stir in pink food color. Divide remaining frosting (about 1 cup for each color) among 5 bowls; tint with remaining food colors. Trim rounded tops off cakes to level, if needed. On serving plate, place 1 cake layer. Spread with pink frosting to within 1/4 inch of edge. Repeat with remaining cake layers. Spread thin layer of frosting on top and side of cake to seal in crumbs.
  • Spoon 1 color frosting into decorating bag fitted with #12 tip. Pipe row of straight dots on cake from top to bottom. Gently spread each dot with offset pastry knife, cleaning knife after each time. Repeat with remaining colors of frosting. Create another row of dots where frosting ends and spread each dot with knife. Repeat until whole cake is finished. When scallops end, add final row of dots to "seal" the seam. Pipe top of cake with one dot at a time; spread and then pipe again, creating a concentric circle.

Nutrition Facts : Calories 790, Carbohydrate 100 g, Fat 9, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 480 mg

ENGLISH ROSE CAKE



English rose cake image

A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals

Provided by Cassie Best

Categories     Afternoon tea, Dessert

Time 1h55m

Yield Cuts into 15 slices

Number Of Ingredients 15

350g butter , softened
500g golden caster sugar
6 large eggs
200g full-fat natural yogurt
500g plain flour
2 tsp baking powder
1 tsp vanilla extract
1 tsp rosewater
140g golden caster sugar
1-2 tsp rosewater (depending on your taste)
85g raspberry , defrosted if frozen, plus 100g to decorate
250g icing sugar
1 tsp vanilla extract
300ml double cream
rosé petal pieces and crystallised rose petals (see step-by-step, above), to decorate

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops. Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.
  • To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others - just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.
  • Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.
  • To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cookshops or online), homemade crystallised rose petals (see step-by-step, above) and the reserved raspberries.

Nutrition Facts : Calories 665 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

PERSIAN POUND CAKE



Persian Pound Cake image

A tender and delicious cardamom and rose water-scented pound cake to take your taste buds on an exotic and mysterious journey! Enjoy.

Provided by Nooshin The Persian Diva

Categories     World Cuisine Recipes     Asian

Time 1h25m

Yield 12

Number Of Ingredients 12

cooking spray
2 cups all-purpose flour
1 cup almond flour
2 teaspoons baking powder
1 teaspoon ground cardamom
½ teaspoon salt
2 cups white sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 tablespoon rose water, or more to taste
½ teaspoon vanilla extract
6 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a large tube pan with cooking spray. Line with parchment paper; spray parchment paper.
  • Whisk all-purpose flour, almond flour, baking powder, cardamom, and salt together in a bowl.
  • Combine sugar, cream cheese, and butter in a bowl; beat with an electric mixer until light and fluffy. Add rose water and vanilla extract. Add 1 egg at a time, beating well after each addition. Beat in flour mixture gradually on low speed until batter is smooth and no lumps remain.
  • Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely before slicing.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 53 g, Cholesterol 133.9 mg, Fat 18.6 g, Fiber 0.6 g, Protein 10.5 g, SaturatedFat 9.9 g, Sodium 324 mg, Sugar 33.6 g

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2016-06-29 Add the eggs to the margarine and sugar mixture one at a time and beat until incorporated after each addition. Add in the vanilla extract. Mix to combine. Combine the flour, baking soda and salt in a bowl. With the mixer on low, add the sour cream alternately with the dry ingredients. Mix until just incorporated.
From amycaseycooks.com


DIY ROSE PETAL BODY CREAM RECIPE - LOVELY GREENS
2018-07-26 The milk frother or immersion blender should be able to fit inside the container. Heat both using the double boiler technique — float the pan inside another one filled with hot water. Heat on medium to medium-high until the oils and wax have melted. The oils in the pan and the rose water should be about 150°F / 66°C.
From lovelygreens.com


DRIED ROSE CAKE RECIPE | TURKISH STYLE COOKING
Whisk in the oil, rose water and milk, Add the flour, vanilla, baking powder slowly while whisking, Finally add the crumbled rose petals and whisk, Grease the baking pan with butter, Pout the batter into the greased pan and bake in an oven preheated to 190 degrees celsius until golden brown. Get the App.
From turkishstylecooking.com


ROSE PETAL CAKE | DELICIOUS BAKING RECIPES - RED ONLINE
2013-04-12 Put the sugar and softened butter in a mixing bowl and beat with the electric mixer for about three minutes until light and fluffy. Lightly beat the eggs and gradually add to the mixture. If the mixture starts to curdle, add a little bit of the flour. Sift the flour into the bowl and beat until just combined.
From redonline.co.uk


PAULA'S SUGARED ROSE PARADE LAYER CAKE | PAULA DEEN
Preheat oven to 350º. Prepare four 10″ cake pans with non stick cooking spray and set aside. For the White Cake Layers: Using an electric mixer, cream 1 cup butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add 4 eggs, 1 at a time, beating well after each addition.
From pauladeen.com


ROSE PETAL CHEESECAKE - VICTORIA
2019-04-14 Preheat oven to 300°. Spray a 9-inch springform pan with baking spray with flour. For crust: In the work bowl of a food processor, combine cracker crumbs, rose petals, and sugar.
From victoriamag.com


ROSE PETAL CORDIAL RECIPE * MARVELLOUS MRS P - LIFESTYLE, VINTAGE ...
2019-08-27 Once the liquid is bubbling add the rose petals and stir well. Simmer for five minutes. Leave the mixture to cool fully. Strain the cordial through a muslin cloth and store the finished product in jars or bottles. This recipe makes approximately 200 ml or 7 fl oz and it keeps in the fridge for around a month.
From marvellousmrsp.com


HOW TO MAKE A ROSE PETAL RUFFLE CAKE
Place the “petal” on a piece of foam and thin out the edges with a ball tool. Transfer the petal on a thicker foam and use the ball tool to thin the inside to sort of make a cup. Brush a small section of the cake with some water or gum glue or piping gel. I like to start adding petals from the bottom up so that the gravity helps in ...
From make-fabulous-cakes.com


12 BEST ROSE PETAL CAKE IDEAS - PINTEREST
Jan 27, 2020 - Explore Becky Spitzer's board "Rose petal cake" on Pinterest. See more ideas about cake decorating, cupcake cakes, petal cake.
From pinterest.com


FIONA CAIRNS' ALMOND APRICOT ROSE PETAL CAKE | RECIPES
2019-08-20 Method. Preheat the oven to 180°C/350°F/Gas Mark 4. Butter and base line 2 x 20cm round tins with baking parchment. Sift together the flour and baking powder, stir in the ground almonds and set aside.
From goodto.com


ROSE WATER POUND CAKE | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


10 BEST PISTACHIO AND ROSE WATER CAKE RECIPES - YUMMLY
2022-05-23 Saffron–Rose Water Brittle with Pistachios and Almonds Bon Appétit. rose petals, light corn syrup, unsalted butter, sugar, saffron threads and 8 more. Rose Water and Pistachios Aquafaba Pavlova. Vegan, GF Recipe. Crazy Cucumber. cream of tartar, rose petals, corn starch, vanilla extract, coconut milk and 7 more.
From yummly.com


HOMEMADE ROSE PETAL JAM (AND HOW TO USE IT!) | FEASTING AT HOME
2014-06-27 Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges. Simmer 10 minutes over low heat. In a small bowl, combine the remaining ¼ cup sugar and pectin. While stirring the jam add the pectin/sugar mixture, sprinkle by sprinkle to ensure pectin incorporates without clumping.
From feastingathome.com


A BOWL OF MUSH: ROSE PETAL CAKE
2010-02-13 1/2 teaspoon vanilla extract. 2-3 teaspoons rose syrup. Rose petal Jam (for spreading between cake layers) Pre-heat oven to 350F. Grease two 9 inch cake pans, line with parchment paper, grease again and dust with flour. Combine the milk, egg whites and vanilla extract in a bowl, mix with a fork and set aside. In another bowl, combine the flour ...
From bowlofmush.blogspot.com


MIDDLE EASTERN TRES LECHES CAKE - AM WHAT I EAT
2019-09-23 For the cake. Preheat oven to 350F. Grease and flour a 9 x 13 inch baking sheet with high sides. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites on medium speed until soft peaks form. Reduce speed to low and gradually add sugar with mixer running, beating until stiff peaks form.
From amwhatieat.com


ROSE CAKE | GIMME SOME OVEN
2013-05-15 Heat oven to 350 degrees. Grease three 8-inch round cake pans with nonstick. cooking spray, then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, and then dust the entire inside of the pans lightly with flour, tapping to remove excess. In a medium bowl, whisk together milk, egg whites, and extracts into 2-cup glass ...
From gimmesomeoven.com


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