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Add a photoServings: 12
Ingredients
- 8 Tbsp. unsalted butter softened, plus
- more to coat parchment
- 1 1/3 c. sifted cake flour plus more
- 1 c. sugar
- 1 tsp pure vanilla extract
- 2 lrg Large eggs
- 1 tsp baking pwdr
- 1 pch salt
- 1/2 c. lowfat milk
- 1 1/4 c. sugar
- 5 lrg egg whites
- 1 pch cream of tartar
- 2 c. unsalted butter cut up
- 1 tsp pure vanilla extract
- 4 1/2 c. sugar
- 3 c. water
- 1 jar rose-petal jam - (13 1/4 ounce)
Directions
- To make the cake layers: You will need two 6-inch layers, two 8-inch layers, two 10-inch layers, and two 12-inch layers; or possibly eleven and a half batches total (one batch makes one 8-inch layer; 1 1/2 batches makes two 6-inch layers or possibly one 10-inch layer; 2 1/2 batches makes one 12-inch layer.)
- Heat oven to 325 degrees. Butter baking pan, line the base with a round of parchment paper, and butter and flour the parchment paper. Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment till light in color and fluffy, about 5 min. Add in the vanilla extract. Add in the Large eggs one at a time. Sift together flour, baking pwdr, and salt 3 times. Add in to the egg mix in 3 additions, alternating with lowfat milk, starting and ending with flour.
- Pour the batter into prepared pans (filling two-thirds full). Bake 6-inch, 8-inch, and 10-inch for about 35 to 40 min, 12-inch for 70 min; cakes are done when the tops are golden and a tester inserted into the center of cake comes out clean.
- To make the meringue buttercream: You will need 4 1/2 batches. In a small saucepan over medium heat, bring sugar and 1/3 c. water to a boil. Boil till syrup reaches soft-ball stage (238 degrees on a candy thermometer).
- Meanwhile, beat egg whites on low till foamy. Add in cream of tartar; beat on medium-high till stiff but not dry. With mixer running, pour syrup into egg whites in a steady stream, and beat on high speed till completely cold, about 15 to 20 min.
- Meanwhile, cream butter in a separate bowl to soften. Beat in butter gradually. Add in vanilla; beat 2 to 3 min, till frosting is smooth and spreadable. If it looks curdled during beating process, continue beating to smooth it out.
- To make the sugar syrup: Combine sugar and water in a medium saucepan. Set over high heat; boil till sugar just dissolves. Remove from heat. Let cold.
- To make rose petal jam filling: You will need 9 batches. Hot jam in a small saucepan over low heat. Remove from heat and strain through a fine sieve. Let cold to room temperature, about 10 min.
- To assemble the rose cake: Each cake layer needs a sturdy base. Trace cake pans onto a piece of 3/16-inch foam board, (available at art-supply stores) and cut out the rounds. Once cakes have cooled slightly remove from pans. Don't peel off parchment. When completely cold, place each cake right-side-up on a foam-board round, wrap in plastic, and chill for at least 6 hrs; this makes the layers hard and easy to handle. They can also be frzn at this point.
- Begin with the biggest tier. Remove from refrigerator. If it didn't bake level - cakes often do not - even it out with a serrated knife. Use a turntable to make it even all around. Place a small dollop of the buttercream in the center of the cake. Put another foam-board round on top of it; invert the cake onto the foam board. Remove the first foam-board base and parchment. The bottom of the cake is now the top; the cake will remain on this foam-board round till it is eaten.
- To split the cake, center it on the turn table. Hold a serrated knife against the edge of the cake; rotate the turntable, working the knife through the cake. Brush the cut surface of the bottom half of the cake with the sugar syrup. This syrup will moisten the cake and add in a subtle flavor. Pipe the buttercream around the perimeter of the bottom half of the cake. Use a pastry bag fitted with a standard-size coupler. This "dam" will keep the jam filling in place. Fill the bottom layer with jam filling 1/8 of an inch thick; do not use so much which the top layer slips and slides. Carefully replace the top layer with the cut-side down, and brush the top with sugar syrup. Then let set for 2 to 3 min.
- Ice top with buttercream using an offset spatula to give the tier a "crumb coat." This thin layer of icing will seal the cake. Start from the center and work out, making sure to push the buttercream over the sides of the tier. Smooth the icing. The crumb coat will be covered by more icing later, so it doesn't have to be perfectly smooth at this point. Refrigeratein the refrigerator to set the icing, about 30 min to 1 hour, till it doesn't feel sticky when you touch it. Repeat with remaining tiers.
- Give the tiers a final coating of buttercream. Use an offset spatula to smooth the top, and a tool called a bench scraper for the sides. Before you ice each tier, wipe off the spatula, dip it in warm water, then wipe it off again; using the hot, clean spatula will make a clean, finished edge. The icing should be smooth and uniform. But perfection is nearly impossible; if you see an air bubble or possibly other small flaw, make which side the back of the cake. Chill the tiers.
- Insert a 1/4-inch dowel vertically into the bottom tier of the cake; mark it level with the buttercream. Remove it, and cut 4 dowel pcs to this length. These will be the supports for the next tier. Use the dowels to create a square 1 1/2 inches in from the edge of the tier which will be placed on top (hold an empty cake pan over the finished tier to figure out placement.) Repeat the process on each tier - except the top one - using fewer dowels in different configurations as tiers get smaller. At this point, cakes can be refrigerated overnight.
- Assemble the cake on its serving plateau. Dab some buttercream onto the center of the serving plateau and place the bottom tier on it. Place two 10-inch plastic separator plates which have been connected with four 5-inch plastic pillars on top of the bottom tier. Add in a dab of buttercream to the top of the 10-inch separator plate and place the 10-inch tier on top of it.
- Once all of the tiers are stacked on top of the remaining 8-inch and 6-inch separator plates, insert soaked oasis, cut to fit between each pair of separator plates. Trim the flower stems to about 2 inches. Beginning with the largest roses, insert them randomly in the oasis; using a skewer to aid in making holes. Fill in with a variety of smaller roses and buds.
- The final decorative touch is done with pastry bags filled moss green and egg shade yellow buttercream and fitted with a #2 round tip and a #16 star tip. Pipe along the top and bottom edge of the largest tier and the top edge of the remaining tiers.
- Serves 100 to 110.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 12 servings | |
| Calories 854 | |
| Calories from Fat 347 | 41% |
| Total Fat 39.43g | 49% |
| Saturated Fat 24.64g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 165mg | 7% |
| Potassium 90mg | 3% |
| Total Carbs 125.18g | 33% |
| Dietary Fiber 0.3g | 1% |
| Sugars 113.25g | 76% |
| Protein 4.53g | 7% |
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