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Rose Garden Wedding Cake Recipe

Ingredients

How to make it

  • Old-Fashioned Butter Cake
  • Preparation
  • Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
  • Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
  • Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  • Wrap layers in plastic wrap to prevent drying; chill.
  • NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
  • Southern Living, MARCH 1997
  • =====================================================
  • Apricot Glaze
  • Process preserves and liqueur in a blender until smooth.
  • Southern Living, MARCH 1997
  • =====================================================
  • Almond Buttercream Frosting
  • Beat butter at medium speed with an electric mixer until creamy. Gradually beat in one-fourth powdered sugar; add salt, liqueur, and vanilla, beating until blended. Gradually add remaining powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at medium speed to spreading consistency. Cover to prevent drying.
  • Southern Living, MARCH 1997
  • =====================================================
  • Crystallized Roses and Leaves
  • Beat first 3 ingredients in a large mixing bowl at medium speed with an electric mixer 4 to 5 minutes or until smooth and creamy. Cover tightly; set aside.
  • Trim stem from 1 rose to 3 to 4 inches; wrap stem with florist tape.
  • Spoon 1/2 cup meringue mixture into a bowl; cover the remaining meringue mixture to prevent drying. Coat rose petals with mixture using a small, soft paintbrush, gently separating larger petals from closed bud to form an opening rose. Brush mixture around tight center bud (do not try to open). Sprinkle rose with sugar, shaking gently to remove excess; dry on a wire rack at least 8 hours (do not cover or chill). Repeat the procedure with remaining roses and leaves, 1 at a time, drying leaves at least 3 hours.
  • Note: Crystallized roses and leaves may be made up to 48 hours ahead. Be sure to select roses that are fresh and only partially open; keep roses in water and chilled until ready to crystallize.
  • Southern Living, MARCH 1997
  • url:
  • http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257517

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hopscotch CA

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