Birthday Cakes
Gold and Ivory Rose Petals Birthday Cake
This exquisite celebration cake features four layers of moist Madagascan vanilla bean sponge enveloped in a silken ivory Swiss meringue buttercream. Adorned with delicate edible rose petals and genuine gold leaf, it is the ultimate showstopper for a sophisticated birthday celebration.
- Prep
- 60 min
- Cook
- 45 min
- Serves
- 16
- Level
- Advanced
- Per serving
- 650 kcal
Method
Preheat your oven to 160°C (fan) and grease four 8-inch round cake tins, lining the bases with parchment paper.
Cream the 450g softened butter and 450g caster sugar together in a stand mixer until pale and exceptionally fluffy, which should take about 5 minutes.
Gradually add the eggs one at a time, beating well after each addition and adding a tablespoon of flour if the mixture begins to curdle. Stir in the vanilla bean paste.
Gently fold in the remaining self-raising flour and the milk using a large metal spoon until just combined.
Divide the batter equally between the four tins and bake for 30-35 minutes or until a skewer comes out clean. Leave to cool completely on a wire rack.
To make the Swiss Meringue Buttercream, whisk the egg whites and 400g sugar in a heatproof bowl over a pan of simmering water until the sugar has dissolved and the mixture reaches 70°C. Remove from heat and whisk on high speed until a stiff, glossy meringue forms and the bowl is cool to the touch.
Lower the mixer speed and add the 500g cubed butter piece by piece until incorporated, then add a teaspoon of vanilla. Continue whisking until the buttercream is silky and ivory in colour.
Level the cooled cakes with a serrated knife. Stack the layers with a thin spread of buttercream between each. Crumb coat the entire cake and chill for 30 minutes.
Apply a thick final layer of ivory buttercream, smoothing the sides with a palette knife or cake scraper for a sharp finish.
Carefully apply fragments of gold leaf using a dry paintbrush and press the edible ivory rose petals around the base and top edge of the cake for a romantic, organic finish.
Notes
Ensure your butter for the buttercream is not too soft; it should be cool but yield to a thumb press.
Use a dedicated, clean paintbrush to handle gold leaf, as it will stick to any moisture or oil on your fingers.
If the buttercream looks curdled while adding butter, keep whisking; it will eventually emulsify into a smooth cloud.
For the best ivory shade, use high-quality European-style butter which is naturally paler.
