12 Floral Ice Cream Recipes for National Ice Cream Day

National Ice Cream day is coming up! Any excuse to eat ice cream is fine with me! I’m going to be digging out my ice cream maker and picking one of these exciting flavors to try! Here are 12 of my favorite floral ice cream recipes. Many of them use edible flowers or flower extracts and the results just couldn’t be any prettier! Or more delicious!

 

12 Floral Ice Cream Recipes to try on National Ice Cream Day! #icecream #edibleflowers www.downflorallane.com/12-floral-ice-cream-recipes-for-national-ice-cream-day

Disclaimer: Pictures below are not mine and rights belong to the blog they are listed under.

 



1. Rose Water Ice Cream

Recipe can be found here at Salt and Lavender

 

2. Lavender and Rose Ice Cream

Recipe can be found here at Sugar Hero

 

3. Strawberry Rose & Hibiscus Ice Cream

Recipe can be found here at The Kitchen McCabe

 

4. Blueberry Hyssop Ice Cream

Recipe can be found here at Crumb blog

 

5. Elderflower and Honey Ice Cream Recipe

Recipe can be found here at The Spruce

 



6. Violet Ice Cream

Recipe can be found here at Every Cake You Bake

 

7. Chamomile and Honey Ice Cream

Recipe an be found here at the 10th Kitchen

 

8. Honeysuckle Ice Cream

Recipe found here at The View From Great Island

 

9. Lavender Dark Chocolate Chip Ice Cream

Recipe can be found here at A Spicy Perspective

 

10. Strawberry Rose Ice Cream

Recipe found here at Sugar Spun Run

 

11. Orange Blossom Ice Cream

Recipe can be found here at worldmarket.com

 

12. Thyme Flower Ice Cream

Recipe can be found here at Chez Pim

 

Which one do you want to try? I think they all look scrumptious! Let me know if you try any and tag Your pictures with #downflorallane so I can see them! Happy National Ice Cream Day to you all! 🙂



 

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12 Floral Ice Cream Recipes to try on National Ice Cream Day! #icecream #edibleflowers www.downflorallane.com/12-floral-ice-cream-recipes-for-national-ice-cream-day



Strawberries and Cream Rose Garden Tiered Layer Cake

This two tiered layer cake is bursting with fresh strawberries and cream! It’s decorated with delicious strawberry buttercream and fresh pink roses. Learn how to put it all together with step-by-step instructions! 

 

This two tiered layer cake is bursting with fresh strawberries and cream! It's decorated with delicious strawberry buttercream and fresh pink roses. Learn how to put it all together with step-by-step instructions! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

 

Strawberries and Cream Rose Garden Cake

Every time I make a new cake, I want to say that it’s my favorite cake I ever made! But for this gorgeous strawberry rose garden cake, it really has to be true! I just love the ringlets of roses on the layers, and I think it looks just like a lovely summer rose garden!



Have you ever wondered how to make a two tiered layer cake? It’s not as difficult as it looks and doesn’t require any special baking tools, besides the cake pans! In this blog post I’m going to be showing you how to put it all together. A gorgeous cake like this is sure to make any party special! Keep reading to see my step-by-step instructions on how to put together this stunning tiered layer cake!

 

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

 

When I set out to make a special pink birthday cake, I knew I wanted it to be Strawberry. A lot of recipes out there call for strawberry Jell-O to give the cake a strawberry flavor but this one is just fresh strawberries, to give it an all natural flavor!

Between the layers of cake, there is strawberry whipped cream because in my mind, strawberries and cream go together like, well, strawberries and cream! 🙂

I frosted the cake all over in fresh strawberry buttercream which has to be one of my favorite frostings ever! It’s incredibly delicious! The pink colors you see on this cake are completely natural! No food coloring is needed! The cake is decorated with circlets of beautiful roses, reminiscent of a lovely summer rose garden in full bloom!

 

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

 

What You Need

Supplies:

Ingredients:

For the Cake:

  • 5 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 pound of hulled fresh strawberries, coarsely chopped (about 4 cups chopped strawberries, lightly packed)
  • 1 cup (2 sticks) butter, at room temperature
  • 3 cups sugar
  • 4 large eggs
  • 1/2 cup milk
  • 3 teaspoons Pure Vanilla Extract

For the Strawberry Whipped Cream:

  • 1 envelope of Unflavored Gelatin
  • 2 cups of sliced fresh strawberries
  • 1/4 cup granulated sugar
  • 1 cup of whipping cream

For the Strawberry Buttercream:

  • 4 oz hulled fresh strawberries, coarsely chopped (about 2/3 cup chopped strawberries, lightly packed)
  • 1 cup (2 sticks) butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2  lbs powdered confectioner’s sugar
  • 3-5 teaspoons milk

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

 

How to Make a Tiered Layer Cake

There are four parts to making this cake. It sounds like a lot but take one step at a time and you’ll do great! Parts 1 and 2 can even be made a few days ahead of time!

  • Part 1: Make Four Cake Layers
  • Part 2: Make the Strawberry Whipped Cream
  • Part 3: Make the Strawberry Buttercream
  • Part 4: Assemble and Decorate the Cake

In this blog post, I’m really just going to focus on Step 4, showing you how to assemble the layers to make a tiered cake. If you follow the recipe at the end of this blog post for making the cake layers, whipped cream, and buttercream frosting, you will do just fine! However, if you have questions, feel free to ask me! You can contact me on any of my social media accounts (Twitter, Instagram, Pinterest, or Facebook), on my contact page, or by leaving a comment on the bottom of the blog post. 🙂

 

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/



 

Part 1: Recipe for Strawberry Cake

To make this two tiered cake, you will need four cake layers. Two of them should be 8 inch layers and two of them should be 6 inch layers. You will need two 8 inch cake pans and two 6 inch cake pans.

Follow the recipe at the end of this blog post to make the fresh strawberry cake. I adapted it from this recipe here from An Edible Mosaic, but doubled the recipe to make enough batter to fill all the cake pans.  It uses fresh strawberries to flavor the cake and tastes wonderful!

This step can be done a few days in advance. After the cake has been cooled, wrap the layers separately in seran wrap, and store them in the refrigerator. I have even done this step a month in advance, by storing the cake layers in the freezer. When you are ready to assemble the cake, take them out of the freezer and let them thaw before beginning to decorate them. Here is a great article on how to freeze cake layers in case you want to learn more about it!

Part 2: Recipe for Strawberry Whipped Cream

To make the strawberry whipped cream, follow the directions in the recipe included at the end of this blog post. I used the one found in this recipe here. In that particular recipe they call it strawberry mousse but to me it’s really more of a stabilized whipped cream.

Make sure you are doing this step well in advance so that the whipped cream has time to thicken and hold it’s shape before you use it to fill the cake layers. You can make it a day or two ahead of time if you want, but make sure it stays in the refrigerator at least an hour two before using it.

Part 3: Recipe for Strawberry Buttercream

To make the Strawberry Buttercream, follow the instructions in the recipe I’ve included at the end of the blog post. It is adapted from the one found here from An Edible Mosaic.

 

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

Part 4: Assembling the Cake Layers

Once you have made your four cake layers, strawberry whipped cream, and strawberry buttercream, according to the recipes I’ve included at the end of this blog post, you’re ready to assemble the cake! When you start this step, be sure the cake layers have been in the refrigerator for about an hour. This will help them to be more firm when you are frosting the cake.

 

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

 

Slice off the top of the cake layers, so they will be nice and flat. You can see how I did this to another layer cake here. Now you are ready to assemble the cake!

Step 1: First, take one of the two 8 inch cake layers. Place it on the serving plate or cake stand you are going to be using.

Step 2: Cover just the top of the cake layer with strawberry whipped cream.

Step 3: Place the second 8 inch cake layer on top of the first layer.

Step 4: Cover the tops and sides of the cake with strawberry buttercream.

 

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

 

Step 5: Take one of the 6 inch cake layers and place it on top of the frosted cake. Make sure it is right in the middle.

Step 6: Spread some strawberry whipped cream over the top (but not the sides) of this cake layer.

Step 7: Place the final 6 inch cake layer on to the very top of the cake.

Step 8: Frost the second tier of the cake all over with Strawberry Buttercream! Make sure the icing is nice and smooth all over but don’t worry about it being perfect. This is just the first coating of icing.

 

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

 

Step 9: Place the cake in the refrigerator for about half and hour to an hour or until the frosting is firm.

Step 10: Frost the whole cake with another layer of strawberry frosting, covering any bare spots and imperfections.

Step 11: Decorate the cake with roses! Make sure you wash the flowers first and use pesticide free roses. I placed the roses one by one in a circle on the bottom of each tier of cake. Then, I added the rose leaves to fill in the empty spots.



How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

How to Make a Strawberries and Cream Rose Garden Tiered Layer Cake! http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

 

Now you’re ready to serve the delicious cake! It’s perfect for any summer party and I love how many fresh strawberries are used to make it!

 

Strawberries and Cream Rose Garden Tiered Layer Cake

Strawberries and Cream Rose Garden Tiered Layer Cake

This two tiered layer cake is bursting with fresh strawberries and cream! It’s decorated with delicious strawberry buttercream and fresh pink roses.

Ingredients

    For the Strawberry Cake:
  • 5 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 pound of hulled fresh strawberries, coarsely chopped (about 4 cups chopped strawberries, lightly packed)
  • 1 cup (2 sticks) butter, at room temperature
  • 3 cups sugar
  • 4 large eggs
  • 1/2 cup milk
  • 3 teaspoons pure vanilla extract
    For the Strawberry Whipped Cream:
  • 1 envelope unflavored gelatin
  • 2 cups sliced fresh strawberries
  • 1/4 cup granulated sugar
  • 1 cup whipping cream
    For the Strawberry Buttercream:
  • 4 oz hulled fresh strawberries, coarsely chopped (about 2/3 cup chopped strawberries, lightly packed)
  • 1 cup (2 sticks) butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 lbs powdered confectioner’s sugar
  • 3-6 teaspoons milk

Instructions

    For the Strawberry Cake:
  1. Preheat oven to 350F. Spray two 8 inch cake pans and two 6 inch cake pans with cooking spray and line the bottom with parchment paper.
  2. Whisk together the flour, baking powder, salt, and baking soda in a medium bowl and set aside. Puree the strawberries in a blender or food processor (you will get about 2 1/2 cups of strawberry liquid); Set aside.
  3. Cream together the butter and sugar, then cream in the eggs. Mix in the milk, vanilla extract and pureed strawberries.
  4. Use a wooden spoon to stir the dry ingredients into the wet ingredients all at once, stirring just enough to combine and being careful not to over-mix.
  5. Pour the batter into the prepared cake pans. Divide the batter evenly between the four pans.
  6. Bake until a toothpick inserted inside comes out clean, about 30 minutes.
  7. Cool completely before wrapping layers individually in seran wrap. Place in refrigerator for at least an hour before frosting.
    For the Strawberry Whipped Cream:
  1. Sprinkle gelatin over 1/4 cup water in a small bowl. Let stand 5 minutes.
  2. Puree 2 cups of sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed.
  3. Transfer strawberry mixture to a small saucepan and bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
  4. Beat cream at low speed until foamy. Increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill for at least 1 hour or until mixture is thick enough to hold its shape. It shouldn't be runny.
    For the Strawberry Buttercream:
  1. Puree the strawberries in a blender or food processor (you will get about 12 tablespoons of strawberry liquid).
  2. Use an electric mixer to beat together the strawberry puree, butter and vanilla extract. Gradually beat in the sugar until it’s all incorporated, adding 1 teaspoon of milk at a time as necessary (you may not need all the milk).
  3. Tip: The frosting should be spreadable. If the frosting is still too runny, add a little bit more powdered sugar. If it is too firm, add a little bit more milk.
    To Assemble the Cake
  1. Step 1: First, take one of the two 8 inch cake layers. Place it on the serving plate or cake stand you are going to be using.
  2. Step 2: Cover just the top of the cake layer with strawberry whipped cream.
  3. Step 3: Place the second 8 inch cake layer on top of the first layer.
  4. Step 4: Cover the tops and sides of the cake with strawberry buttercream.
  5. Step 5: Take one of the 6 inch cake layers and place it on top of the frosted cake. Make sure it is right in the middle.
  6. Step 6: Spread some strawberry whipped cream over the top (but not the sides) of this cake layer.
  7. Step 7: Place the final 6 inch cake layer on to the very top of the cake.
  8. Step 8: Frost the second tier of the cake all over with Strawberry Buttercream! Make sure the icing is nice and smooth all over but don’t worry about it being perfect. This is just the first coating of icing.
  9. Step 9: Place the cake in the refrigerator for about half and hour to an hour or until the frosting is firm.
  10. Step 10: Frost the whole cake with another layer of strawberry frosting, covering any bare spots and imperfections.
  11. Step 11: Decorate the cake with roses! <3 Make sure you wash the flowers first and use pesticide free roses.
http://www.downflorallane.com/strawberries-cream-rose-garden-tiered-layer-cake/

 




How to Make Violet Shortbread Cookies Using Real Violet Flowers

These pretty floral Shortbread Cookies decorated with real, freshly picked Violets are perfect for any special occasion or garden party!

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

I have so many Pinterest pins on my “Recipes with Edible Flowers” board. Sometimes it’s hard to pick one to make because they’re just all so lovely! But when I found these shortbread Pansey cookies I knew I HAD to make them. I just love Violets and when I saw them scattered across the garden, with their pretty purple petals, I thought they would look so pretty on delicate shortbread cookies! Honestly, I’m one of those people that gets excited about baking a new recipe, so I couldn’t wait to make them and see if they would turn out as pretty as I imagined them in my head!

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

I think they turned out so pretty! Not only do they look lovely but they taste delicious too! Especially with a cup of tea! I am thinking that I’m going to have to throw a garden tea party just to serve these gorgeous flower cookies.

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

These floral shortbreads  are so easy to make too!  The hardest part for me was actually finding pesticide free Violets! If you can get your hands on some Violets or Pansies, Or maybe try them with these Sugared Violet Petals I would definitely recommend making these because they are just as sweet as they can be!

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

Just before I went out to pick the Violets on the lawn, the owners of the house had it sprayed with pesticide! So even though, the Violets were still just as pretty, I definitely couldn’t use them on food. I see Violets all over the place but it seems like when I actually need them, they are nowhere to be found! Does that ever happen to you?  Like when I’m constantly finding hair ties all over the house but when I actually need one, I can’t find a single one! Anyway, I foraged in my Mother’s garden for the Violets, but there really weren’t enough to make very many cookies. A few hours later, while walking through a field, I came across a huge patch of Violets! I couldn’t believe it! After all that, I finally had more than I could even use!

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

So I had my Violets, but that same week my camera shutter broke and every picture I took had a black line running through them. But I had already made the cookies and I didn’t know how long the Violets would last so I went ahead and took pictures anyway. For every one picture that you see here, about ten were ruined! In the end, these delicious cookies were worth it though!

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

What do Violets taste like?

What do Violets taste like? They actually don’t have a very strong taste which is perfect for letting the butter cookie shine through. If you would like more information on Violets as Edible Flowers or if you need some Reasons to Eat Violets, you can check out my post here.

How to Make Violet Cookies

First of all, as I mentioned earlier, you will need pesticide free Violets to make these floral cookies. If Violets are out of season, or you’re having trouble finding them, you can also use Pansies or other edible flowers of your choice. Gently wash the Violets and pat them dry with a napkin.

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

Prepare the shortbread cookie dough according to the instructions in the recipe at the end of this post. Roll out the dough to a half and inch thickness. Make sure you aren’t rolling the dough too thin or the cookies will break.

Using a Biscuit Cutter or a cookie cutter, cut circles out of the dough and place them on a baking sheet.

Transfer the cookies to a Cookie Sheet and bake.

Once they are cooled, you are ready for the fun part, decorating the cookies with flowers and petals!

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

How to Decorate Cookies with Flowers

You will need a bowl of egg white mixture (included in the recipe below), a small paintbrush (make sure it’s clean!), and your flowers.

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

Dip the paintbrush in the egg white and brush it all over the top of the cookie. Take a flower and lay it gently on the cookie and arrange it however you like. Then brush the top of the flower with more egg white so that all the petals are covered.

You can decorate these using either the whole Violet flower, or using just some petals. I did a mixture of both. Alternatively, the leaves of the Violet flowers are also edible so you can even make a few cookies using Violet leaves to give your cookie platter some green!

A Tip to Make Your Cookies Beautiful

Here’s a little tip for getting the Violet flower to look good on the cookie. I found that they didn’t lay flat very well, because when you cut too much of the stem off, they fell apart. To solve this problem, I took the petals all off the flower and rearranged them myself in the shape of a Violet flower. You can try this method if you’re having trouble getting the flowers to lay flat.

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

Set on a cookie sheet and repeat the process until you have decorated all the cookies!

You can also sprinkle the cookies with sugar if you want to, for a sugary finish. I left mine plain because I wanted the flowers to really shine through but I’ve also tried it with the sugar and they are still just as pretty. Next time I want to try it with this lovely Violet Glitter Sugar! I think it would look so pretty, especially for a fairy garden party!

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

How to Make Violet Shortbread Cookies Using Real Violet Flowers from downflorallane.com http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

Bake the cookies for 5 more minutes to set them. Let them cool on a wire Cooling Rack and then they are done! You can store them in an air-tight container for a week.

This recipe was adapted from this one from Sugar and Charm and this one from The Cafe Sucre Farine.

How to Make Violet Shortbread Cookies Using Real Violet Flowers

How to Make Violet Shortbread Cookies Using Real Violet Flowers

Ingredients

    For the Cookies
  • 3 sticks (1 1/2 cups) unsalted butter, at room temperature
  • 1 1/4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
    For the Egg White Wash
  • 1 egg white
  • 1 teaspoon of water

Instructions

    How to Make The Cookies
  1. Beat butter in a mixer until smooth. Add in sugar, vanilla and salt and continue to beat. With the mixer on low, add in the flour and mix until incorporated.
  2. Wrap the dough in plastic wrap and refrigerate for about 30 minutes (or longer if you need!)
  3. Roll the dough out and use a biscuit cutter to make circles.
  4. Bake in a preheated oven, 350 degrees for 15 to 20 minutes.
  5. Let them cool at room temperature.
    How to Make Egg White Wash
  1. Mix one egg white and one teaspoon of water in a small bowl. Set aside till you are ready to decorate the cookies.
    How to Decorate the Cookies
  1. While cookies are baking, gently wash Violets in cool water. Place face down on a clean kitchen towel or pat dry with a napkin.
  2. Snip off stems as close to base of flower as possible.
  3. Place cookies on a clean, dry work surface. Brush top of one cookie with egg white wash. Place a prepared flower or flower petals on cookie.
  4. Brush Violet all over with egg wash. Repeat with all the cookies.
  5. Sprinkle cookie with sugar if desired.
  6. Return cookies to sheet pan when completed and bake for another 5 minutes at 325 degrees, then transfer to cooling rack.
http://www.downflorallane.com/make-violet-shortbread-cookies-using-real-violet-flowers/

 


Lemon Blueberry Cake with Edible Forsythia Flowers

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It’s a cake that tastes and looks like spring!

 

It’s Forsythia season! I’m usually not very much of a yellow person but when it comes to flowers, that’s a different story! I particularly love Forsythias because they bloom when everything is still bare and gray in the garden and it makes a welcome change after a long winter! Where I live, they are often the first flowers to brave the cold and burst into bloom. The pretty yellow blossoms announce that spring is here! As soon as the Forsythia bushes were covered in flowers, I had to make a cake to celebrate!

 

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

 

Forsythia: An Edible Flower

Did you know Forsythia flowers are edible? Well they are! You can not only decorate your food with them but you can eat them as well! I’m always so excited when the first bushes come into bloom because they are usually the first of the edible flowers to make an appearance where I live.

What do Forsythia flowers taste like? They have a faint floral flavor but nothing strong or over powering. In fact, if you’re new to edible flowers or unsure about trying a stronger floral flavor like rose or lavender, Forsythia is one to try!

As always, please use our own good judgment when eating edible flowers and always eat in moderation and small quantities if you have never had them before. This recipe uses some Forsythia flowers in the cake batter but it’s optional and you’re welcome to leave them out. It really won’t alter the flavor much.

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

 

Benefits of Eating Forsythia

However, take a look at the following list of benefits to eating Forsythia and you might change your mind! Forsythia is good for:

  1. Colds and flu – Because of its potent antiviral properties, Forsythia has been used to help fight colds and flu.
  2. Nausea – Forsythia sometimes helps to counteract Nausea.
  3. Earaches  – Drinking a Forsythia tea can help to alleviate the pain of an earache caused by infections
  4. Skin conditions and wrinkles – The anti-bacterial effects of Forsythia make it a wonderful skin care product. Washing your face with Forsythia flower water can effectively reduce melasma (facial pigmentation),  acne, and wrinkles over time!
  5. Inflammation – Forsythia compresses can reduce inflammation because of the flower’s anti-inflammatory properties.

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

 

Further Reading on Forsythia

If you’d like to read more about Forsythia as an edible flower, here are some articles that I found informative.

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

 

Forsythia Recipes to Try

Regardless of whether or not you decide to actually bake the flower petals inside your cake or not, I would definitely recommend decorating your spring cakes with them! You can even use them to garnish salads and give your greens some color! If you’d prefer, this cake recipe can also be made into cupcakes instead of a layer cake. Here are some other Forsythia recipes you can try:

Forsythia Jelly

Forsythia Syrup

Strawberry and Forsythia Tartelettes

Salmon Sandwiches with Forsythia Flowers

Green Salad with Forsythia Flowers

Forsythia Dandelion Jelly

Banana Cake decorated with Forsythia Flowers

 

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

Directions to Make the Cake

This recipe makes three cake layers. The cake itself is flavored with real fresh squeezed lemon juice and blueberries. It also features 1/4 cup of Forsythia flowers added to the batter as well! This part is optional though, so feel free to leave out the flowers if you’d prefer! Alternatively, you could add less than 1/4 cup. The first time I made this recipe, I used only 1/8 a cup of Forsythia flowers.

Make the cake and frosting according to the directions in the recipe at the end of the blog post. When the cake layers were cooled and ready to decorate, I filled them with lemon buttercream and covered the sides with a thin layer of frosting. Since I was going for a rustic look, I wasn’t too worried about making it perfectly smooth.

If you would like more complete directions on how to put together a layer cake, I explained the process in more detail here in my Raspberry Rose Layer Cake blog post.

 

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

 

After frosting the cake, it’s time for the fun part! Gather branches of Forsythia flowers and wash them gently in water. After they have dried, you can either take the flowers off the branches or leave them on the branches depending on how you want to decorate the cake. I actually decorated the cake a few ways to see how it would look.

The first cake is circled with a wreath of Forsythia branches. I just took little branches and placed them on the cake plate, surrounding the cake. I finished it off with a few dainty flowers on top.

 

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

 

For the second cake, I used just the Forsythia flowers and placed them randomly all over the cake. It’s like a Funfetti Forsythia Cake!

 

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

 

The third cake, was a mix of the first two. A wreath of Forsythia branches around the bottom, and flowers all over the top.

 

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

A delicious Lemon and Blueberry layer cake, decorated and lightly seasoned with Forsythia flowers, covered in a layer of lemon buttercream frosting! It's a cake that tastes and looks like spring! http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/

 

Which way do you like the best?!

Be sure to let me know how your cakes turn out if you make this recipe! I’d love to see them!

The following recipe was adapted from recipes on Mels Kitchen Cafe and Better Baking Bible.

 

Lemon Blueberry Cake with Edible Forsythia Flowers

Lemon Blueberry Cake with Edible Forsythia Flowers

A fresh lemon and blueberry layer cake with edible Forsythia flowers and covered in a layer of lemon buttercream frosting

Ingredients

    Cake:
  • 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
  • 1 3/4 cups (13 ounces) granulated sugar
  • 1 tablespoon fresh lemon zest
  • 4 large eggs (7 ounces), room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (12.5 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (storebought or homemade)
  • 1/2 cup fresh lemon juice (from about 3 lemons)
  • 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
  • 2 tablespoons all-purpose flour
  • 1/4 cup Forsythia blossoms (washed and dried) plus more for decorating (optional)
    Buttercream Frosting:
  • 1 cup of Butter (2 sticks)
  • 5 cups of powdered sugar (or more if needed)
  • ¼ cup of milk
  • 1 teaspoon of lemon extract

Instructions

    Directions for Cake:
  1. Preheat the oven to 350 degrees. Line the bottom of three 8-inch round cake pans with parchment paper. Coat with nonstick cooking spray. Set aside. (You may also use two 9-inch pans instead).
  2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon extract until light and fluffy, 4-5 minutes (don't cut down the time on this step).
  3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
  5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
  6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter. Toss in the Forsythia blossoms if using and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
  7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
  8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
    Directions for Frosting:
  1. In a bowl using an electric mixer, beat butter until pale and fluffy.
  2. Slowly add in confectioner's sugar, milk and lemon extract. Add more confectioner's sugar if necessary.
  3. Frost the cake as desired.
http://www.downflorallane.com/lemon-blueberry-cake-with-edible-forsythia-flowers/


12 Edible Flower Dessert Recipes for Spring

Recipes with edible flowers are beautiful any time of year, but especially to celebrate spring! Here are twelve of my favorite floral deserts to inspire your Spring and Easter baking!

 

Recipes with edible flowers are beautiful any time of year, but especially to celebrate spring! Here are twelve of my favorite floral deserts to inspire your Spring and Easter baking! http://www.downflorallane.com/12-edible-flower-dessert-recipes-spring/

 

1. Pineapple and Passion Fruit Roulade

Recipe can be found on Cooked.com by Lucy Bee

This cake is the epitome of a spring recipe! I just love the bright, cheerful colors of the Pansies!

https://www.cooked.com.au/Lucy-Bee/Quadrille-Publishing/Coconut-Oil-Natures-Perfect-Ingredient/Cakes--cookies/Pineapple-and-passion-fruit-roulade-recipe?utm_source=taguchi&utm_medium=email&utm_campaign=weekly&utm_content=cake

2. Pressed Flower Sugar Cookies

Recipe can be found on Elle Decor by Kelsey Kloss

These are just darling! You can’t get much more floral than cookies with real pressed flowers!

3. Pansy Petal Pancakes (Crepes)

Recipe can be found on CraftFoxes.com from the book “Cooking with Flowers” by
by Miche Bacher

How fun are these!? I feel like the effort to make them is worth the stunning result!

4. Flowerfetti Cake

Recipe can be found on Twigg Studios by Aimee Twigger

This cake is drop dead gorgeous! It would look amazing on any Easter or spring table!

5. Sugared Elderflower Bundt Cake

Recipe can be found on PheonyLim

This cake is so lovely! I love the added touch of sugaring the flowers to give it a delicate look.

6. The Prettiest Apple Pie

Recipe can be found on MonikaHibbs.com by Monika Hibbs

I can’t get over how lovely this pie is. I usually don’t think of pies for spring but I would make this any time!

7. Floral Donuts

Recipe can be found on The Merry Thought

Donuts aren’t something I would have thought to put flowers on but look how fun these are!

8. Rose Petal Lollipops

Recipe can be found on A Carrie’d Affair Blog by Carrie

These are so lovely! They are the prettiest lollipops I have ever seen!

9. Rosewater Almond Madeleines

Recipe can be found on Down Floral Lane blog

Madeleines look pretty on any occasion, especially surrounded by lots of pale pink rose petals.

10. Raspberry Rose Layer Cake

Recipe can be found on the Down Floral Lane blog

You can’t beat a layer cake for any special occasion and this one with roses is just perfect for spring.

11. Tulip Ice Cream Bowls

Recipe can be found on Delish.com from Cooking with Flowers by Miche Bacher

Eating Ice Cream out of Tulip cups makes it all the more delicious! Such a lovely idea!

12. Edible Flower Marshmallows

Recipe from The Proper Blog by Lexy Ward

I love homemade marshmallows and these floral ones are just so colorful and cheerful!

So there you have it! Twelve gorgeous recipes that use edible flowers and are perfect for Spring. I’m having a hard time deciding which one to make for Easter! They’re all so lovely! Which ones do you love? Have any more to add to the list? 🙂


Rosewater Madeleines

Madeleines are one of my favorite things! Not only are they delicious and pretty, but they are so easy to make! Today I want to answer a few questions you may have about making your own Madeleines and share my favorite rosewater and almond flavored Madeleine recipe with you!

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

 

What Are Madeleines?

Madeleines are delicious, buttery sponge cakes. They are baked in shell molds which gives them the distinctively pretty shapes. Originally from France, Madeleines can be found in bakeries or specialty shops. Of course, homemade ones are the best so I encourage you to try making your own. They really aren’t that difficult to make at all.

 

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

 

Where to Buy Madeleine Pans

The recipe that I’m sharing, uses simple ingredients that you probably already have on hand. However,  you will need a Madeleine pan to make the pretty shell pattern. I bought mine at my local TJMaxx store for less than $10.00. If you prefer, they are also for sale on Amazon here. It’s definitely worth the investment!

You will also need rose water. If you don’t already have some, you can easily buy in on amazon here. I use Cortas Rose Water all the time for my baking and even beauty products and it’s always worked wonderfully!

 

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

 

How to Serve Madeleines

These lovely cakes are perfect with a cup of tea or  coffee any day of the week, or for special occasions on an elegant party dessert table. I left them plain one this particular day but you can dip them in melted chocolate, sprinkle them with powdered sugar, or even colored sugar! I love how versatile they are!

Madeleines and rose petals complement each other so well! I mean, these little cakes are gorgeous on their own, but the pale pink petals give them an extra touch of elegance, don’t they! I almost always want to display them surrounded by rose petals.

 

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

 

Madeleine Flavors

Not a fan of rosewater like the recipe I’m sharing? The rosewater and almond extract can be substituted for other flavorings like vanilla or lemon extract. Madeleines taste lovely with many other flavors. Try your favorite in substitute of the almond extract and rosewater in this recipe to make a different kind. Some flavors that I have tried and love are: Lemon, vanilla, chocolate, raspberry, lavender, and mint to name a few. Mix and match and experiment to come up with your own!

 

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

 

Tips for Baking:

  • Don’t overcook them! Dry madeleines don’t taste as good so be sure to check on them and adjust your cooking time as needed. (Of course, if you do accidentally overcook them, they are still yummy dunked in tea or coffee. )
  • Use butter to oil the pans and not cooking spray. The butter gives them a lovely golden color and a crispy shell.
  • Be careful not to overfill the pans. I fill them about 3/4 full, or till the batter doesn’t quite reach the edge of the mold.

 

These rosewater and almond flavored madeleines are not only delicious and pretty, but they're so easy to make! http://www.downflorallane.com/rosewater-almond-madeleines/

 

Rosewater and Almond Madeleine Recipe

This recipe was slightly adapted  from the one on fleurdeselsf.com found here.

 

Rosewater Madeleines

Rosewater Madeleines

Ingredients

  • 1 1/2 tablespoons melted butter, to grease the pans
  • 3 large eggs
  • 2/3 cup sugar
  • 1 teaspoon rose water
  • 1/4 teaspoon almond extract
  • 1/2 cup (1 stick) salted butter, melted and cooled
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 375°F. Using a pastry brush, brush melted butter in madeleine pan and dust with flour if desired.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, sugar, rose water and almond extract on medium speed for 3 minutes, or until light yellow and fluffy. Add the melted butter and mix. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Stir into batter with a rubber spatula.
  3. With a spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for about 10 minutes, until they spring back when pressed. Tap the madeleines out onto parchment paper and allow to cool.
  4. Dust with confectioners’ sugar, or dunk in melted chocolate, if desired.
http://www.downflorallane.com/rosewater-almond-madeleines/


Elegant Raspberry Rose Layer Cake

This elegant Raspberry Rose layer cake is absolutely delicious! The cake itself is delicately flavored with almond extract and rose water and the raspberry rose frosting complements it perfectly!

This elegant Raspberry Rose layer cake is absolutely delicious! The cake itself is delicately flavored with almond extract and rose water and the raspberry rose frosting complements it perfectly! http://www.downflorallane.com/ elegant-raspberry-rose-layer-cake /

I love baking with rosewater because it has such a lovely flavor. However, if you aren’t sure of the taste, you can definitely leave the flavor out, or try using less than the recipe calls for. I promise it’s not overpowering though! I use Cortas Rose Water which you can buy on Amazon here.

This elegant Raspberry Rose layer cake is absolutely delicious! The cake itself is delicately flavored with almond extract and rose water and the raspberry rose frosting complements it perfectly! http://www.downflorallane.com/ elegant-raspberry-rose-layer-cake /

I love making layer cakes because they are so versatile. You can decorate them any way you want to fit the occasion. This one is inspired by my love for roses and I love how the raspberries give the frosting its naturally pale pink color! No food coloring needed!

This elegant Raspberry Rose layer cake is absolutely delicious! The cake itself is delicately flavored with almond extract and rose water and the raspberry rose frosting complements it perfectly! http://www.downflorallane.com/ elegant-raspberry-rose-layer-cake /

Instructions:

Even though layer cakes may seem daunting, they really aren’t that difficult to make! First, just follow the recipe for baking the cake and the frosting (found at the end of this post). After the layers have cooled, wrap them in seran wrap and leave the the refrigerator for an hour or so. This will make it easier to slice them in order to even out the tops of the layers. If you don’t cut the tops off, they won’t sit nicely on top of each other and your cake will be wonky!

After unwrapping the layers, go ahead and slice the tops off. You can use a fancy cake slicer if you have one but I just use a knife. Cut off just enough to make the tops nice and flat.

Place your first layer on the cake plate you are going to use, with the top that you just cut facing down, and the smooth bottom of the cake facing the top. Honestly, this doesn’t matter too much but the bottom of the cake has less crumbs on it and it looks nicer when they don’t get all mixed into the frosting.

Spoon frosting on top of the layer and smooth it all over the surface of the cake. Any way you like! Place the second layer of cake on top of the first layer. Again, I put the top facing down, and the bottom facing up. Ice the second layer and then repeat with the third layer.

Now it’s time to get creative! There are lots of ways you can decorate your layer cake now! You can do a naked cake, leaving the sides bare, or frost with a thin layer of frosting so that some of the cake shows through. Or, you can cover it completely in frosting! I was actually going for the naked cake look here but ended up being too OCD when I was frosting it so it’s really not that naked!

Learn to make a raspberry rose layer cake with a bouquet of roses! http://www.downflorallane.com/ elegant-raspberry-rose-layer-cake /

If you chose to frost the sides like I did, you can add globs (never thought I’d be using that word here!) of the frosting to the sides of the cake with a spatula and then smooth them out till the sides are nice and smooth. It’s really all about how you want you cake to look! That’s what makes decorating cakes so much fun!

Learn to make a raspberry rose layer cake with a bouquet of roses! http://www.downflorallane.com/ elegant-raspberry-rose-layer-cake /

Now for my favorite part, decorating the cake with flowers! Make sure you wash them really well before putting them on the cake.

This elegant Raspberry Rose layer cake is absolutely delicious! The cake itself is delicately flavored with almond extract and rose water and the raspberry rose frosting complements it perfectly! http://www.downflorallane.com/ elegant-raspberry-rose-layer-cake /

Here is the same cake decorated two ways. Which one is your favorite?

Don’t those roses look lovely? They add such elegance to layer cakes!

This elegant Raspberry Rose layer cake is absolutely delicious! The cake itself is delicately flavored with almond extract and rose water and the raspberry rose frosting complements it perfectly! http://www.downflorallane.com/ elegant-raspberry-rose-layer-cake /

Be sure to let me know how your lovely layer cakes turn out! I can’t wait to see them!

This recipe was adapted from a recipe from lifeloveandsugar.com and can be found here.

Raspberry Rose Cake

Raspberry Rose Cake

Ingredients

    Almond Cake
  • ¾ cup salted butter, room temperature
  • 1 ½ cups white sugar
  • ¾ cup sour cream, room temperature
  • 1 tablespoon almond extract
  • ½ teaspoon rose water
  • 6 large egg whites
  • 2 ½ cups all purpose flour
  • 4 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • ¼ cup water, lukewarm
    Raspberry Rose Frosting
  • 6 oz (1 cup) fresh raspberries
  • 1 ½ cups butter
  • About 6 cups powdered sugar
  • ½ teaspoon rosewater

Instructions

    TO MAKE THE CAKE LAYERS:
  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
  2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  3. Add sour cream, almond extract and rose water. Mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
  8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
    TO MAKE THE FROSTING:
  1. To make the raspberry rose frosting, first puree the raspberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
  2. In a large mixer bowl, beat the butter until smooth.
  3. Slowly add half of the powdered sugar and mix until smooth.
  4. Add 5 tablespoons of raspberry puree and rose water and mix until smooth.
  5. Slowly add remaining powdered sugar and mix until smooth. Add additional raspberry puree, as needed.
    TO ASSEMBLE THE CAKE:
  1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
  2. Spread frosting evenly on top of the cake.
  3. Add the second layer of cake cover with raspberry frosting.
  4. Top the cake with the remaining layer and frost the cake with remaining frosting.
  5. Decorate with roses as desired.
http://www.downflorallane.com/elegant-raspberry-rose-layer-cake/