Vintage rose cake CONTEST WINNER

by Karen Leong
(Port Dickson, Negeri Sembilan, Malaysia)

I made this butter/yellow birthday cake, frosted with vanilla and almond butter cream and topped with life size gum paste English roses (Since she enjoys gardening and flowers very much,) for my Great-grandma's birthday.

This is my very moist but spongy butter/yellow cake recipe I used:

250g Salted butter
135g Caster sugar
4 Large Eggs (Separated)
150g Plain/all purpose flour
2 TSP Baking powder

Method:

1.Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit and grease a 7" pan.
2. Sift flour and baking powder, set aside.
3. Beat butter and sugar together in mixer on high speed till fluffy.
4. Add egg yolks one at a time.
5. Add flour in, beat at low speed.
6. Whisk egg whites till peaks form and add to cake mixture. Do not over beat.
7. Pour into cake pan and bake for 1 hour.

Details on how I made this birthday cake:

1.The day before the party I made three roses out of gum paste.
2. I baked one and a half recipes of my butter/yellow cake and poured the batter into three 6" pans. Then cooled them for a couple of hours before filling and icing them with butter cream.
3. Since it was pretty difficult for me to get a perfectly smooth iced cake I used a small angled spatula to go round the cake to create a textured design.
4. After I finished icing I stuck a flower pick into the middle of the cake and placed my roses in it.

Hi Karen,

Those roses are just stunning, initially I thought they must be real roses that you'd put on top of the cake, until I read your instructions and learned that you'd made them.

How clever you are to produce a work of art like that! I bet your Great-Grandma was over the moon with her birthday cake.