Description
A stunning dessert featuring a soft and moist cake adorned with beautiful fondant roses, perfect for special occasions.
Ingredients
Scale
- 250g butter, softened
- 250g caster sugar
- 4 eggs
- 250g self-raising flour
- 1 tsp vanilla extract
- 500g fondant icing
- Pink and red food coloring
- 200g buttercream
- Edible rose petals or flower paste
- Green food coloring for leaves
Instructions
- Preheat the oven to 180°C (350°F) and line a round cake tin with baking paper.
- Cream together the softened butter and caster sugar in a large bowl. Add the eggs one at a time, mixing well after each addition.
- Gently fold in the self-raising flour and vanilla extract until combined. Pour the batter into the prepared cake tin and bake for 25-30 minutes or until a toothpick comes out clean. Allow the cake to cool completely.
- While the cake is cooling, roll out the fondant icing. Use pink and red food coloring to tint portions of the fondant and shape it into roses and green leaves.
- Once cooled, cover the cake with a layer of buttercream. Use a piping bag to create a basket weave pattern around the sides of the cake.
- Decorate the top and sides with your fondant roses and leaves. Let the cake set at room temperature for about 1 hour before serving.
Notes
For perfect-sized roses, use a small cookie cutter as a guide for cutting out the fondant. Experiment with different colors and be patient when shaping the fondant.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cake, dessert, fondant, baking, special occasions