Cake with Sugar-Paste Roses
Ingredients for a 26 cm cake (20 servings)
240 g of type 00 flour
For the decoration:
whipped cream to decorate
red coloring powder for cakes
ready-to-use red sugar paste
Sponge cake:
Whisk the eggs and sugar for about 20 minutes, until the mixture is foamy and well risen.
Add the flour, flavouring and lemon zest.
Pour the mixture into a buttered and floured 26 cm cake tin and bake in a hot oven for 30 minutes at 180 degrees.
Leave to cool, then cut the sponge cake into 3 discs.
For the cream, bring the milk to the boil.
Whisk the sugar, flour and flavouring together, then add the hot milk.
Leave the mixture to cool, then add the whipped cream.
Decoration:
Tint the cream with red food colouring and decorate the cake with a piping bag.
Make small hearts from sugar paste, place them around the cake and add sugar pearls.
Make red sugar-paste roses and brush them with gold food colouring diluted with a little alcohol suitable for confectionery.
Your cake with sugar-paste roses is now complete.
Products used for the recipe:
Note on decorative colours
For roses and any decoration that touches the cake, use only dusts and colours whose label clearly says they are edible and provides ingredients and directions. “Non-toxic” or “for decorative purposes only” does not mean edible. Always follow the exact product label.
Sources: FDA, edible decorative products; European Commission, authorised food additives and conditions of use.
