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/

 




Lilac Blossom Sponge Cake with Lilac Whipped Cream

 

A delightful floral sponge cake decorated with fragrant lilac blossoms and filled with fresh blackberry jam and lilac flavored whipped cream!

 

A delightful floral sponge cake decorated with fragrant lilac blossoms and filled with fresh blackberry jam and lilac flavored whipped cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

 

I love Lilacs! They smell absolutely heavenly and the little purple blossoms are so beautiful! They are definitely one of my favorite parts about spring! If your Lilacs are still blooming, give this soft and simple cake a try. It’s perfect for an afternoon tea!

And don’t worry, if you don’t have Lilacs you can substitute them for any edible flower that you like! That’s right! Lilac Blossoms are edible! Read more about Lilacs as edible flowers here, if you’re interested in learning more!

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

 

This cake was adapted slightly from a Victoria Sponge cake recipe found here.  Using a sponge cake was a must because they are soft and simple, paring well with lilacs and cream. I chose to cover the whole cake in whipped cream though, not just the top like a typical Victoria Sponge. This made a lovely white canvas to decorate with the purple Lilac blossoms.

I wanted to incorporate Lilac into the cake in a way that wasn’t too drastic, so I thought Lilac Whipped Cream would be perfect. To flavor the cream I used a few teaspoons of Lilac Sugar Syrup (like this one here). I’ll be sharing my own recipe for that soon! You can also substitute granulated sugar for Lilac sugar (like this one here) to flavor the whipped cream even more!

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

 

What You Need to Make a Lilac Cake

Supplies

Ingredients

  • 1 cup of butter
  • 1 cup of sugar
  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 4 eggs
  • 2 tablespoons of milk
  • 8 fl oz or 2 cups of Heavy Cream
  • 3 teaspoons of Lilac Sugar Syrup
  • 1 Tablespoon Sugar
  • 1-2 cups of Blackberry Jam (or jam flavor of your choice). I used Bonne Maman!
  • 2 or 3 branches of Lilacs

 

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

 

How to Make a Lilac Sponge Cake

To make the cake, preheat oven to 350F and grease two 8-inch cake pans. I like to line the bottoms with rounds of parchment paper so that the cake doesn’t stick to the pan.

In a stand mixer, or using a hand mixer, beat the butter and sugar together for a few minutes until they become fluffy and white. Scrape down the sides of the bowl with a spatula a few times during the mixing process to make sure everything is incorporated into the batter evenly. Sift together the flour, baking powder, and salt in a seperate bowl.

Alternating between the eggs and the flour, add them to the butter mixture on low speed. Then add the milk and be sure to scrape the bowl as needed. When the ingredients are fully combined, divide the batter between the two baking pans.

Bake for about 25 minutes or until golden brown. If the surface springs back when you gently press it with your fingertip, then it is done. Let the cake cool in the pans for 10 minutes before transferring to a wire cooling rack to finish cooling completely.

After the cake has cooled, you can fill it with the jam and whipped cream. Just be sure the cake is absolutely cooled, otherwise the whipped cream will melt.

How to Make Lilac Whipped Cream

In a stand mixer, or using a hand mixer, combine the heavy cream and sugar and begin to beat on high. Add the Lilac sugar syrup 1 teaspoon at a time till you get the flavor you want. Continue mixing till the cream thickens and turns into whipped cream.

The Lilac syrup is optional so if you don’t have any (or you’d prefer not to use it) you can use 1 teaspoon of vanilla extract instead.

Lilac syrups are often vary in taste so I suggest adding the Lilac flavor one teaspoon at a time, during the mixing process, stopping to taste the cream to see if it suits your taste. I used 3 teaspoons of Lilac sugar syrup, and the cream only had a subtle hint of floral flavor. Some Lilacs are more fragrant than others and make a more flavorful syrup.

How to Fill and Decorate the Cake

Take the first layer of cake and place it on your serving plate or cake stand. Spread the jam all over the top of the cake layer. Next, spread generous amounts of the whipped cream on top of the jam.

 

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

 

Then, take the second cake layer and place on top of the first. Cover the top and sides with whipped cream, using as much or as little as you want. I chose to cover the entire cake in whipped cream, but you can definitely go the traditional way and just put whipped cream on the top. If you aren’t going to be serving this cake right away, keep it refrigerated so the whipped cream doesn’t become runny.

Wash and gently dry the Lilac Blossoms. You will need to pull the individual flowers off the branches if you want to use just the blossoms. The branches of Lilacs do have a bitter taste but can be used as decoration if you choose to do that. Decorate the cake however you like! If you make this cake, use the hashtag #downflorallane on Instagram so I can see your beautiful creations! <3

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

 

And there you have it! A delightful Lilac Blossom cake, perfect for any spring occasion! If Lilacs are not available, you can use another kind of edible flower. I think Pansies or Rose Petals would all look lovely on this kind of cake!

 

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

Lilac Sponge Cake with Lilac Whipped Cream! http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/

 

 

 

This recipe was adapted slightly from the recipe found here.

Lilac Blossom Sponge Cake with Lilac Whipped Cream

Ingredients

    For the Cake
  • 1 cup of butter
  • 1 cup of sugar
  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 4 eggs
  • 2 tablespoons of milk
    For the Filling
  • 8 fl oz or 2 cups of Heavy Cream
  • 3 teaspoons of Lilac Sugar Syrup
  • 1 Tablespoon Sugar
  • 1-2 cups of Blackberry Jam (or Jam of your choice)

Instructions

    Directions for the Cake
  1. Preheat oven to 350F. Grease two 8-inch cake pans and line the bottoms with rounds of parchment paper.
  2. Beat butter and sugar together for several minutes until fluffy and white (using a stand mixer fitted with paddle attachment or hand mixer). Scrape sides occasionally.
  3. Whisk together the flour, baking powder, and salt in a small bowl.
  4. Add the eggs and flour to the butter mixture in alternating thirds on low. Add the milk and when fully combined, divide batter between baking pans.
  5. Bake for 25 minutes or until light brown and the surface springs back when pressed gently with the fingertip. Let cool completely.
    Directions for FiIlling
  1. In a mixer, combine cream, sugar, lilac syrup (if using) and beat on high till cream thickens.
  2. Place the first cake layer on a serving plate and spread jam all over the top. Next, spread a generous amount of the whipped cream. Place the second layer of cake on top of the filling.
  3. Spread more whipped cream on the top of the cake, and either leave the sides plain, or spread cream all over the cake.
http://www.downflorallane.com/lilac-blossom-sponge-cake-lilac-whipped-cream/


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/