Ingredients
Rose & Lemon buttercream:
230g | 2 sticks | 8.1oz unsalted butter, cubed
500g | 17.64oz icing (powdered) sugar, sifted (if you can be bothered!)
1 tbsp hot water if butter is cold
1-2 tbsp rose water
juice of 1 lemon
1 tbsp dried edible rose petals, crushed to a powder
120ml | 1/2 cup double cream
a few drops pink food colouring (optional)
Rose & Lemon Layer Cake:
Makes a 5 layer mini cake
165g | 5.8oz plain flour
165g | 5.8oz (caster) sugar
40g | 1.4oz ground almonds
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
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1 tbsp rose water (look for Steenbergs brand)
1 tbsp rose petals, crushed to a powder
100g | 3.5oz unsalted butter, cold and cubed
2 large eggs
zest of 1 lemon
100ml | 3.5 fl oz buttermilk
2 tbsp lemon juice
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2-3 tbsp simple syrup
1 tbsp gin
1 tbsp rose water
Preparation
