The Deen Bros. Lighter Sugared Rose Parade Layer Cake

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The Deen Bros. Lighter Sugared Rose Parade Layer Cake

By Bobby and Jamie Deen

The Deen Bros. Lighter Sugared Rose Parade Layer Cake

493 Fewer Calories
30 g Less Fat

Ingredients:
Sugared Rose Petals
2 teaspoons meringue powder
2 tablespoons water
Petals from 2 - 3 large organic or pesticide-free roses
1/3 cup granulated sugar

Cake:
1 cup whole wheat pastry flour
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup granulated sugar
1/3 cup canola oil
1 large egg
1 egg white
1 teaspoon red food coloring

Frosting:
1 (8-ounce) package reduced-fat cream cheese, at room temperature
1 cup confectioners’ sugar
1/2 cup plain fat-free Greek yogurt
1 teaspoon vanilla extract

Directions:
To make the sugared rose petals, line a baking sheet with wax paper. Whisk together the meringue powder and water in a small bowl until blended. Remove the petals from one rose. With a small brush, lightly coat both sides of each petal with the meringue mixture. Sprinkle a small amount of sugar over both sides of the each petal. Place on the wax paper and let stand at room temperature at least 1 hour, or until completely dry. Repeat with the remaining petals, meringue mixture, and sugar.

Meanwhile, to make the cake, preheat the oven to 350°F. Spray two 8-inch round baking pans with nonstick spray.

Whisk together the pastry flour, all-purpose flour, cocoa, baking powder, baking soda, and salt in a large bowl. Whisk together the buttermilk, sugar, oil, egg, egg white, and food coloring in a medium bowl. Add to the flour mixture stirring just until blended. Scrape the batter into the pans. Bake until a toothpick inserted into the center comes out clean, 25 – 30 minutes. Let cool in pans on racks 10 minutes. Invert the pans onto the racks and let the cakes cool completely.

To make the frosting, with an electric mixer on high speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Slowly add the confectioner’s sugar and beat until blended. Stir in the yogurt and vanilla until smooth and creamy. 

Place 1 cake layer, bottom side up, on a serving plate. Spread about 1/2 cup frosting evenly over the entire layer, leaving a 1/2-inch border. Place the remaining cake layer on top, rounded side up. Spread the remaining frosting over the sides and top of the cake. Garnish with the sugared rose petals.

Servings: 16
Prep Time: 1 hour
Cook Time: 30 minutes
Difficulty: Intermediate

Per Serving: 246 Cal; 5 g Protein; 8 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 39 g Carb; 1 g Fiber; 26 g Sugar; 93 mg Calcium; 1 mg Iron; 245 mg Sodium; 22 mg Cholesterol

Test Kitchen Note:  We like using meringue powder mixed with a little water instead of raw egg whites to coat the rose petals. A few tablespoons of egg substitute may also be used, as they mainly consist of pasteurized egg whites. Meringue powder can be found in the baking aisle of some supermarkets or in crafts stores, such as Michaels.

Original recipe courtesy Paula Deen: Paula’s Sugared Rose Parade Layer Cake
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

Original Nutrition Information: Per Serving: 739 Cal; 12 g Protein; 38 g Tot Fat; 24 g Sat Fat; 10 g Mono Fat; 88 g Carb; 1 g Fiber; 57 g Sugar; 167 mg Calcium; 3 mg Iron; 759 mg Sodium; 174 mg Cholesterol

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Reader Comments:

54321

I love you and all your cooking!!! Cheryl of Fl.

By cheryl karl on September 08, 2013

54321

your food looks very good on tv i was wonder if u ever head of vanilla wafer cake my great aunt better made this cake recipes it was very good cake

By llisa williams on November 13, 2012

54321

The rose petals can be consumed if you use organic, pesticide-free petals, as stated above.

By Jonathan Able on March 23, 2012

54321

I love to watch your show i have learn how to make more frosting ideas.i love to frost cakes i love to cook! every day i tune into your show.thanks!

By eli on February 16, 2012

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From inhouse date to a home wedding, this cake can create a moment for your guests

By benita wheeler on February 09, 2012

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can u eat the rose petals

By barbaraogburn on February 09, 2012

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For Sherry: I am a pre-diabetic with a much, much lower A1C than you. I would never consider telling any diabetic how to conduct their lives. It is up to each of us to decide what to consume. Paula may not have scores as alarming as yours and thus not need to make such drastic changes to her life as you did. I have dropped a few items such as sugared drinks from my normal consumption but have not had to change a lot due to the use of Metformin. As long as this controls my numbers I am fine. Remember that Paula's 'job' is creating and distributing recipes and information on food for the mass public, not just for diabetics. I hope the changes you are making work out for you.

By jp on February 07, 2012

14321

Dear Paula, I am a southern girl and I grew up on all of the "fine" dishes you have been making and touting on your show. I loved each and everyone of them just as you and giving them up was not something I wanted to do. I thought sweet tea was a staple and had to be in the fridge at all times. Then came the day when the doctor told me I had Type 2 Diabetes: A1C 11.7; fasting glucose 150. I do not like needles at all and I wasn't going to stick myself with insulin just because they thought it was a good idea. You admit defeat when you succomb to that. I'm not that kind of person and I don't think you are either. I think your are a genuine warm and sincere person but I am disappointed in you not making the effort to really learn how to control and/or reverse your disease. Instead you have sold out to Big Pharma. This is where I've lost respect for you. Although medication may be necessary when you first learn you have the disease the bottom line is Change the Way You Eat and You Will Change Your Life. Even with your "light" recipes you haven't gotten rid of the culprits. White refined sugars and flours, breads, corn meals, and a whole plethora of ingredients you are still using are bad, bad, bad for diabetics. If you want to use your notarity to make a difference then use it properly and get people eating the right way. Right now you and the First Lady still don't get it. Eliminate all of the simple carbs out of your ingredients which include sugar, sugar alchohols, flours, etc... Put in high fiber, complex carbs, raw vegetables, heck raw food dishes period, agava and raw honey for sweetners, cocunut and olive oils, almond milk and so many better things. If you follow the American Diabetes Association's recommendations then you will stay a diabetic and stay on medication. The ADA and Big Pharma are in cahoots with one another. All designed to keep people sick. That's how they make money. I implore you to really do your Due Diligence and learn the proper way to eat to control and eliminate this disease from your life and teach others how to do it too. Do not give in to Big Pharma. It's the lazy man's way out and you're asking for an early grave. Do you really need the money from the pharmaceutical companies to keep a roof over your head? If you don't buy in to what I say then try it for yourself. Google all you can on Reversing Diabetes and read about it. Try incorporating some Raw dishes (check out Raw Foods recipes) into your diet and eliminate all sugars, sugar alcohols, flours, pasta, and any other simple carbs from your diet, add complex carbs, plenty of vegetables and lean proteins for 3 months and go back and get your A1C tested. I guarantee your blood sugar numbers will drop and with continued dedication they will become normal again. Side effects: weight loss, reduce blood sugars, reduced or eliminated medication, higher energy and better health all around. Reinvent yourself and your show! You have the followers and the money to put the correct recipes to the test. Think of how many people you can help change their lives!

By Sherry on February 04, 2012

54321

my name is gabbie. and i watch your shows.and i am 8 years old. i am in third grade. I help my mom and my meme cook your recipes.and i want to be a cook like you one day.and my birthday is coming up in April the 10th.and i am going to make a birthday cake with your recipes.

By gabbie wade on February 04, 2012

54321

Can a sugar substitute be used in the petals or the cake itself?

By Susan Whitfield on February 03, 2012

54321

Can you please tell me where to buy sugared rose petals?

By Michele on February 03, 2012

54321

I am just wondering if you have any suggestion as to how to cut this cake. Isn't it hard to cut with the rose petals on it?

By Shery Sullivan on February 03, 2012

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