Rose Swirl Cake.

 Rose Swirl Cake.

 This is a good recipe that is used to decorate cakes.  This butter cake has a firm, moist texture.
I like to use  is an optional vanilla, but you also add almond flavor orange, flavor.

 

Ingredients:

• 1 cup Butter
• 1 1/4 cup Sugar ( 1cup=200gm)
• 1 1/2 cups All purpose Flour (1cup =210gm)
• 4 Eggs
• 1tsp Vanilla
• 1 1/2 tsp Baking powder;
• Color - pink and Kelly green

Method:

1. Preheated oven at 350 degree F for 10 minutes.
2. 2.Prepare 10" round pan. Line the grease the pan sides. It helps the cake rise up the sides.
3. Separate the eggs, and put the egg whites into stand mixture. Beat well until soft peak and stiff.
4. Transfer the egg whites into medium bowl.
5.  In a stand mixture bowl, beat butter and sugar until soft and pale.
6. Add egg yolks, one by one and beat well after each addition.
7. Add vanilla beat for a while.
8. Mix in flour with baking powder
9. On low speed add flour mixture alternately with egg white, starting with the flour.
10. Divided the batter 2 bowls, Add light color kelly green and pink color into each bowl. I use Wilton jell color.
11. Pour into a grease pan first green then pink..
12. Bake 350 degree F. for 30-40 minutes, until tooth pick comes out clean.
13. Cool 15 minutes in pan. Loosen sides removed.
14. Cool completely before decorating.

When the remove the cake from the oven, rest on the cooling rack, in the pan for an hour. Then flip the cake into the cake platter, first crumb coat, put it in the fridge for 1 hour.

It was a vanilla butter cake with almond flavor butter cream and some sliced strawberries sliced, and blackberries.

For the decoration, I used a few blackberries and cut into half the strawberries.

Frosting:

 Ingredients:

• 1/2 cup    Vegetable Shortening
• 1/2 cup    Butter
• 2 Tbs       Almond flavor
• 2 cups of Confectioner's Sugar
• 1/4 cup    Milk

Method: 

1. In an electric mixture, beat butter and vegetable shortening.  
2. Add confectioner's sugar, one at a time.
3. Mix the sugar at high speed in 2 minutes. And lower the speed, with each addition. 
4. Add the remaining sugar and almond flavor. Mix them well.

Cover cake with a crumb coat and froze it for about an hour.  Then rose piping. For the top, I started by piping roses along the perimeter and moving towards the center. I use to fill around the cake with a star nozzle. My two colored cakes covered in roses. After the piping to the bottom of the edge, I piped stars. 

 I had fun with one more Rose swirl cake, which was made yellow and blue color butter cream roses.