Name: Annivesary Rose Cake recipe by JYOTI BHAGAT PARASIYA at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: Sifted Dry Mix:Plain Flour / Maida - 1 1/2 Cups; Baking Powder - 3/4 teaspoon; Baking Soda - 1/2 tespoon; Oil - 1/3 Cup( Flavourless); Milk - 3/4 cup; Powdered Sugar - 1/2 cup; Condensed Milk - 3/4 Cup; Vanilla essence - 1 teaspoon; For Frosting; Whipping Cream - 2 Cups; Rose essence - 1 teaspoon; Rose syrup - 3 tablespoon; Pink Food Color - 1 teaspoon; Green Food Color - 1/2 teaspoon; Sugar Syrup - 1/4 Cup (Mix 2 Tbs Sugar and Water); Silver balls

Ingredients Serving: 10

Sifted Dry Mix:Plain Flour / Maida - 1 1/2 Cups
Baking Powder - 3/4 teaspoon
Baking Soda - 1/2 tespoon
Oil - 1/3 Cup( Flavourless)
Milk - 3/4 cup
Powdered Sugar - 1/2 cup
Condensed Milk - 3/4 Cup
Vanilla essence - 1 teaspoon
For Frosting
Whipping Cream - 2 Cups
Rose essence - 1 teaspoon
Rose syrup - 3 tablespoon
Pink Food Color - 1 teaspoon
Green Food Color - 1/2 teaspoon
Sugar Syrup - 1/4 Cup (Mix 2 Tbs Sugar and Water)
Silver balls

Instructions

Preheat your oven to 180 degree centigrade
In a mixing bowl, add the oil and sugar and whip until smooth, pour in the condensed milk and whip till fluffy and it start leaving sides.
Add half of the milk and vanilla and stir well, now add half of the sifted flour mixture and stir well.
Add the remaining flour mixture, milk and whip. Stir, and give a good mix.
Pour the batter to a 7" cake tin wich is greased with butter and lined with butter paper.
Tap once and place the cake tin in the preheated oven at 180 C for 30 minutes.
Test whether the cake is done after 30 minutes with a toothpic if it comes out clean, it's ready if not bake for another 3 to 4 mins.
Once baked, take the cake out and let it cool down to room temperature, then freeze for 4 hours.
For Frosting
Whip 2 cups of whipping cream and essence to stiff peaks,
Let's Assemble
Place big plate over a couple of bowl or in a turntable place the cake and slice up the uneven top and then slice it horizontontally into three players and keep aside. Trim off brown edges if any.
In a turn table, apply a little bit of cream and place the first layer of cake then smrat the sugar syrup. Add a big dollop of Frosting and 1tablespoon rose syrup and spread evenly.
Place the second layer and repeat, then place the third layer up side down and smear syrup then take a dollop of cream in a offset spatula and cover the sides of the assembled cake roughly then the top.
Freeze the cake for 30 minutes, then make a good layer of good Frosting.
Let's learn how to pipe a rose using cream icing.
Divide the remaining cream in to 2 bowls.
Add pink colour in 1 bowl and green in another one.and give it good mix.
Now set a petal nozzle in piping bag and fill it with pink cream.
Pipe a few cream cones on the pastry nail.
Start piping the petals from the center of the cone.
Use a pair of scissiors to transfer the rose on to the cake.
Make a leaves between the roses with green cream.
Decorate with silver balls.
Your Anniversary Rose Cake is ready.
Freez for 2 hours and serve.

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