All these beautiful colombian roses are from Rosas Don Eloy .
Infused Rose Milk
240 ml (1 cup) whole milk
1 tablespoon dried culinary rose petals
1. Add the dried rose petals to whole milk and heat until boil. Remove from heat and let it rest to cool temperature, cover and refrigerate overnight (or at least several hours). Strain and set aside.
Rose ombré cake
90 g Egg Whites ( About 3 large eggs)
170 g Infused rose milk
1 tsp Vanilla Bean extract
200 g Cake Flour
180 g Superfine sugar
1 tbsp Baking powder
1/2 tsp Salt
115 g Unsalted Butter
Soft Pink gelf food Coloring
1. Preheat oven to 325°F / 160°C . Grease and flour three round 5 x 3.5 inch / 12 x 9 cm cake pans.
2.In a medium bowl, stir the egg whites , milk and the vanilla just until lightly combined.
3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, salt on low speed for 30 seconds. Add the butter and one-third of the egg white mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the remaining egg mixture to the batter in three batches, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl.
5. Divide mix in 3 equal batches. Pour first batch in a cake pan. Color second batch in soft pink and third one in vivid pink, pour them in different cake pans and smooth the surfaces evenly.
6. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
7. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.
150 g fresh strawberries
20 g Sugar
Juice of 1 lime
1. Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
2. Cook at slow temperature 10 minutes more.
3. Let cool. Set aside.
Crème Au Beurre De Rose / Rose French Buttercream
200 g White sugar
75 g Water
3 Egg yolks
15 g Egg Whites
350 g Butter, softened
1 tsp Rose water
1. Combine sugar with water in a small saucepan, stir with a wooden spoon. Place saucepan over medium heat and cook, without stirring, until the syrup reaches 116ºC / 240ºF on a candy thermometer ( About 8 – 10 minutes ).
2. In the meantime, using a stand mixer fitted with the whip beater, whisk egg yolks and whites on low to blend. Then, raise the speed and whip on medium until thick and pale yellow.
3. As soon as the syrup reaches temperature, carefully and slowly with mixer running on medium-low speed, pour the hot syrup down the sides of the bowl. Whip for some minutes or until bowl feels cool. Stop mixing and swap out the whisk attachment for the paddle attachment.
4. With the mixer on medium-low speed, add in the butter, a few tablespoons at a time, until it is all incorporated. Add in the rose water and beat, on medium-high speed until the buttercream is significantly thicker, about 5 minutes.
White Chocolate Ganache
80 g White Chocolate
40 g Cream ( if using White chocolate couverture or 80g if using real White Chocolate )
1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the ganache is at room temperature before using it; so Chocolate will not melt buttercream and you will get a more interesting thickness.
To Assemble and decorate Cake
1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 6 evenly layers.
2. Place the first layer on a cake board and using a pastry bag, pipe french buttercream around top, starting in the center of the cake. Repeat the process as necessary alternating strawberry jam and rose buttercream between the layers.
3. Spread rose buttercream all over the cake and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
4. Bring the cake from the refrigerator and using the offset spatula cover with buttercream.
5. Begin covercoating cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces and straight edges. Refrigerate once more.
6. Bring the cake from the refrigerator. Make sure white ganache is at room temperature before using it, in this way the Chocolate will not melt frosting and you will get a more interesting thickness. Drip it over the edges of the cake.
7. Use the remaining pink buttercream to pipe on the top of the cake. I used Wilton 1M tip.
8. Use some fresh strawberries, fresh roses, dried culinary rose petals and gold edible paper to decorate.