To celebrate The Great British Bake Off returning on our screens tonight and the last of the summer days, I thought I would make a beautiful White Chocolate and Rose cake.

This light and moist cake has definitely exceeded my expectations as the flavours are so beautiful and elegant. I could not share this cake as its too pretty to eat and tastes amazing. I could of waited for valentine's day to make this cake, but roses and white chocolate just reminds me of summer. And with the summer days coming to an end, what a way to celebrate the end of the season with this beautiful white chocolate rose cake.


This cake is light sprinkled with rose water and I brought a bottle of the stuff a while ago, but haven't found a recipe that I could really make use of it. The flavour of rose really makes this cake taste great and a little in the buttercream frosting makes its delicious! I would say the flavours of white chocolate and rose are a match made in heaven.

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Prep time: 30 - 35 mins

Makes:  8 - 10 slices


WHITE CHOCOLATE ROSE CAKE

Ingredients

170g softened butter

170g caster sugar

4 tbs rose water

2 large egg

190g plain flour

1/8 tsp salt

1/2 tsp baking soda

2 tsp baking powder

120ml buttermilk


For the buttercream:

75g soften butter

240g icing sugar 

2 1/2 tbsp rose water

45 g white chocolate, melted 

rose buds, for garnishing


METHOD

Preheat the oven to 180C and grease 2 x 6 inch round cake pans. Line the bottom with a round of baking paper.

In a large bowl, beat together the butter, sugar until light and fluffy, about 4-5 minutes. 

Add the eggs one at a time until well combined. Add the rose water and mix together.

In a separate bowl sift in the flour, salt, baking soda and baking powder. Add half of this into the batter and gently combine. Stir in half of the buttermilk and mix together. Add the remaining dry ingredients, mix and then stir in the remaining buttermilk until just combined.

Pour and divide the batter into the 2 pans, smoothing the tops and bake in the oven for 25 - 30 minutes, or until a skewer inserted comes out clean.

Let them cool on in the tins for 5 minutes before carefully removing the cakes from the pan and letting them cool completely on a wire rack.


To make the buttercream:

In a large bowl, beat the butter until light and fluffy and add the icing sugar and rose water and beat until combined.

Add the melted and cooled white chocolate into the buttercream and beat to combine.


Assembling the cake:

Place one cake on a plate, later half the buttercream on top and smooth it around. Then gently place the second cake layer on top.

With the remaining buttercream, spoon a tablespoons worth around the edges in a large circle and using the back of the spoon, press down on each dollop of buttercream and spread towards the centre of the cake. You will now have created a flower design.

Decorate the cake with rose buds and serve.

This cake can be stored in a air-tight container for up to 3 days or in the fridge for up to 5 days.


Notes:

This cake can be baked in 2 x 8 inch cake tins

Milk can be used instead of buttermilk, or you can use 120ml milk and add 1 tsp of lemon juice. Let that sit for 5 mins and then it is ready to be used