6 Feb 2015

Rose-Flavoured Valentine Cake by Jane Asher

Valentine cakeRose-Flavoured Valentine Cake

This pretty cake is flavoured with natural rose essence, which seems very suitable for a cake that’s all about love. You can buy different kinds of rose flavouring, so you need to add it little by little – some of them are far stronger than others and use added flavours.

Jane x

Ingredients

For the cake:

  • 1 packet Victoria Sponge Mix (or use scratch recipe based on 3 egg mix)
  • Eggs, milk and oil as directed on packet
  • Rose extract

For the syrup:

  • 75g caster sugar
  • 50ml water
  • Rose extract

For the decoration:

  • 2 packets vanilla icing mix (or 250g icing sugar)
  • 80g softened butter
  • Rose extract
  • 1 pack pink sugar shimmer
  • 1 pack pink sugar hearts
  • Red writing icing
  • Pink edible glitter
  • Pink ribbon

Method

  1. Pre-heat the oven to 175°C / 160°C fan-assisted / 350°F / gas mark 4. Lightly grease two 20cm cake tins and line the bottoms with non-stick baking parchment. Make up the cake mix as instructed on the packet but using only 150ml of milk (or make up the scratch mix, without adding any extra liquid). Add 2-3tsps of rose extract to taste.
  2. Pour the mixture into the tins and bake for 20-25 minutes or until golden brown. To check that the sponge is cooked, insert a knife into the centre and it will come out clean. Leave in the tins for a couple of minutes, then turn out onto a rack to cool completely.
  3. Put the sugar into a small saucepan together with the water over a low heat until the sugar dissolves. Turn up the heat and bubble for a couple of minutes. Remove from the heat and add 1-2tsps rose extract to taste. Allow to cool a little, then prick the cakes all over with a fork and pour the syrup over so that it soaks into the cakes.
  4. When the cakes are completely cold and the syrup has soaked in, make up the icings. Beat together the softened butter, one pack of icing mix (or icing sugar) and 1-2tsps rose extract. Spread over one cake and sandwich them together. (If you have buttercream left over, store it in the fridge and use within 3-4 days).
  5. Make up the other pack of icing mix (or icing sugar) into a thick glace icing by adding water little by little. Spread over the top of the cake, smoothing with a damp knife. Allow to set a little.
  6. Use the red writing icing to draw the outline of a heart in the centre (draw a heart onto paper and cut out and use as a template if necessary). Fill in with pink shimmer sugar. Attach pink sugar hearts around the edge of the cake, dampening the surface as necessary with a little water to help them stick. Dust the cake a little with edible pink glitter.
  7. Tie a pretty pink ribbon around the side of the cake and make a bow at the front.

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