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/


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/

 


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/