Speaking of this cake's idea, it came from a rose bouquet candle that I seen before. The craft of that particular is so delicate and inspired to make into a cake. Of course the white roses must match something which is really delicious. There goes for my top of the list - cream cheese and red velvet cake.
Hankerie's Flower Bouquet Red Velvet Cake recipe:
2 cups plain flour
1/4 cup cocoa powder
1 tsp bicarbonate of soda
1 1/2 cups caster sugar
1 cup buttermilk
200g unsalted butter, melted
2 eggs, lightly whisked
1 TBSP white vinegar
1-2 tsp red food colouring
2 x 250g pkts cream cheese, at room temperature
2 cups pure icing sugar
- Preheat oven to 170°C. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs and vinegar in a mixing bowl until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
- Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
- Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth.
- Spread the cream cheese on the cake. Assemble.
- Piping the remaining cream cheese with roses on the cake.
- Refrigerate it before serving.