Buttercream Rose cake
A moist layer cake with a hint of orange covered in a buttercream flavored with orange liqueur and orange blossom water. Buttercream roses elevate this cake visually making it appropriate for nearly any occasion!
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cup all-purpose flour (101/8 oz.)
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/3 cup salted butter
- 1/3 cup sour cream
- 4 tsp grated orange zest (from about 2 large oranges)
- 1 1/2 cup sugar
- 3 large eggs
- 1 cup strained fresh orange juice (you can add the juice of a lemon if you'd like some more zing)
- 2 cup unsalted butter room temperature
- 2 lb sifted confectioner sugar
- 1 tbs orange blossom extract
- 4 tbs orange liqueur
- 2 pinch of salt
- Food Coloring (Green, Pink, Orange)
Instructions
- 1
For the Cake:
- 2
Preheat the oven to 350°F. Butter and flour three 6-inch cake pans.
- 3
Sift together the flour, baking powder, and salt.
- 4
Cream together the butter, sour cream, and orange zest.
- 5
Slowly add the sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
- 6
Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the 3 prepared cake pans. (I also use cake strips on my pans for more even baking.) Bake until a toothpick inserted in the middle comes out clean, about 22 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.
- 7
For the Buttercream:
- 8
Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Add all other ingredients in. Beat.
- 9
Reserve 1/3 of the buttercream for the roses.
- 10
Color the remaining 2/3 light pink using less than a drop of soft, pink food coloring.
- 11
Divide the buttercream for the roses into several batches. One will be green for the leaves; one will be white; one will be yellow (for the stamens); and two different color pink batches.
- 12
Separate the buttercream into 3 equal batches and color two of the batches with pink food coloring in different shades.
- 13
For the Roses:
- 14
Attach a 126 tip to a piping bag and fill the bag with both colors of buttercream.
- 15
Use a spatula to create a cone of buttercream on the cupcake.
- 16
Pipe a cone onto the cupcake. (sharp side of tip facing up)
- 17
Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.
- 18
Pipe the leaves with a leaf tip.