Lulu’s Sweet Secrets celebrates 2 years this week. To start the commemoration I will share with you my rose dessert table. My intention was to create a romantic table with a lot of sugar roses. Since I started blogging, making sugar flowers has become my passion. Every day I feel more and more motivated to learn about them.
This table consists of one rose water and pistachio cake, white chocolate cupcakes with rose buttercream and rose and pink peppercorn brigadeiros. The cake recipe is from the Jamie Magazine. It is a wonderful Rose Victoria sponge cake filled with pistachio praline and rose buttercream. The flower on top of the cake was my first attempt at making a wired rose. I enjoyed it so much that now I intend to learn more about arrangements.
I will talk about the cupcakes and brigadeiros on my next posts this week. Come back soon to celebrate again with me and to see more about the other recipes!
Have a wonderful and sweet week everyone!
Rose Water and Pistachio Cake
(from Jamie Magazine Issue 29)
Rose Water Victoria Sponge
225g unsalted butter, cubes and softened, plus extra to grease
225g granulated sugar
1 tablespoon rose water (I bought at Whole Foods Market)
4 eggs, beaten
225g self-raising flour, sifted (I used all purpose flour)
1 tsp baking powder
1/4 tsp salt
Preheat the oven to 350F/180c degrees. Grease and line the base of 2 round 7 in/20 cm cake pans. Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Mix in the rose water.
Gradually mix the beaten eggs into the creamed butter and sugar. Fold in the flour, baking powder and salt with a large metal spoon until just incorporated (don't overmix).
Divide the batter between the 2 cake pans. Bake the cakes in the oven for 22-25 minutes, until golden and cooked through. (To test, insert a skewer into the middle of a cake; it's read when the skewer comes out clean.) leave to cool in the cake pans for 5 minutes, then turn onto a wire rack to cool completely.
Make the filling while the cakes cool. Gently melt 100 g sugar in a nonstick pan over a medium heat, without stirring. When the sugar is a golden caramel, sprinkle in 65g chopped pistachios and quickly pour into a lined baking pan. Leave to cool. Cream 80g softened butter and 115g sifted icing sugar with an electric mixer or spatula until you have a smooth, creamy buttercream. Add a splash of rose water and beat for a further minute. Taste and add more if needed. Bash the pistachio brittle so you have a mix o big chunks and finer bits. You can use a pestle and mortar for this. Place one cake on a board, gently spread with the rose buttercream and sprinkle over the pistachio brittle. Top with the second cake and cover with buttercream.