Paula’s Sugared Rose Parade Layer Cake

  • Pin It
  • print
Paula’s Sugared Rose Parade Layer Cake Paula’s Sugared Rose Parade Layer Cake


A spectacular cake worthy of a Rose Parade Grand Marshal

Servings: 10
Prep Time: 25 hours
Cook Time: 1 hour
Difficulty: Moderate

Ingredients Add to grocery list

For the Sugared Rose Petals:
50-75 petals (depending on size) from organically grown roses
2 egg whites, broken up with a fork
2 cups sugar

For the White Cake Layers:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

For the Red Velvet Cake Layers:
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2   eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

For the Frosting:
2 pounds cream cheese, softened
1 pound butter, softened
2 teaspoon vanilla extract
6-8 cups sifted confectioners’ sugar

Directions

Prepare Sugared Rose Petals one day in advance:
Line a baking sheet with wax paper and set aside. Pour sugar into a medium mixing bowl. Using a craft paint brush, gently brush all sides of each rose petal with the egg whites and dip each one into the sugar completely coating the petal. Place on lined baking sheet. Repeat until all rose petals are covered. Allow to dry at room temperature over night.

To prepare cakes:
Preheat oven to 350ºF.
Prepare four 10” cake pans with non stick cooking spray and set aside.

For the White Cake Layers:
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among two of the prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

For the Red Velvet Cake Layers:
In the bowl of a standing mixer, beat egg and sugar. In a separate small mixing bowl, stir together cocoa and food coloring. Add cocoa mixture to the butter mixture and mix well. In a medium mixing bowl, sift together flour and salt. Add flour mixture to creamed mixture alternately with buttermilk. Add vanilla and mix just to combine. In a small bowl, combine soda and vinegar and add to mixture. Pour into the remaining two prepared pans. Bake for 20 to 30 minutes, or until tests done. Cool completely.

For the Frosting:
In the bowl of a standing mixer, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy.

To assemble cake:
Remove cakes from pan and place one layer of red velvet cake on a cake stand and top with a 1/2” layer of frosting. Top with one layer of white cake and top with 1/4” layer of frosting. Continue until all cake layers have been stacked and frosted in between, ending with a white layer. At this point, secure your cake in place with 4 wooden skewers pushed from the top to the bottom of the cake.

Apply a thin layer of frosting covering the entire cake and place in the refrigerator to harden slightly for 30 minutes. Remove from refrigerator and frost the entire cake again with a thick layer of frosting. Decorate cake with sugared rose petals and serve.

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

5! Ladies, Rose Petals are edible.. relax! Eat them! Thats why they are coated with sugar wink

By Lisa on May 05, 2013

54321

cake difficult to get out of pans-next time I would use parchment paper. Also, cake fell apart? not sure if I put too much frosting in between layers?

By Anonymous on March 03, 2013

54321

Is it really safe to eat rose petal?

By Mr. Joiner on February 12, 2013

54321

I definately give this a 5. I made it for a friend's 99th birthday party. Her family are all foodies and I know they were worried about me making the cake but it was spectacular. I wish I could attach a picture of Helen and the cake. It was not so hard, just time consuming with the rose petals. I'd like to say it probably feeds 25, not 10.

By Anonymous on December 17, 2012

54321

it beautiful but im 12 and im pretty sure i cant make that

By kitana johnson on July 19, 2012

54321

I am a big fan of your food.

By Carmen on July 02, 2012

54321

THIS CAKE CAUGHT MY ATTENTION AS THE DISH FOR FEBRUARY, ON PAULA'S 2012 CALENDAR. ALL I CAN SAY IS 2X-WOW-ABSOLUTELY BEAUTIFUL. THE CHOICE FOR LAYERS IS DEFINETILY A WINNER IN MY BOOK. I WOULD LOVE TO HAVE A BIG SLICE. P.S. I REALLY BELIEVE YOUR ARE AS SWEET AS THIS CAKE. BLESSINGS FOR THE NEW YEAR.

By Barbara J. on February 24, 2012

54321

Dear Paula, The Sugared Rose Parade Layered Cake sounds delicious, but, I have one question. "Can you really eat the rose pedals"? I would have never thought that possible. I love watching your show & watching you "do your thing". Happy Valentines Day. God bless, A great fan, Melissa

By Melissa Woods on February 13, 2012

54321

Paula if you use the rose petals those are just decor not to eat right

By Debbie on February 03, 2012

54321

I can't wait to try this recipe! Paula, you are one talented woman! I love to watch you cook and read your heartfelt stories on your website! Oh and I just LOVE your little cupcake gift baskets that I've seen in the stores lately, I've picked up THREE already to give to the little bakers in my family!

By Kendra on December 05, 2011

54321

Could I use honey instead of the egg whites?

By emily slover on October 28, 2011

54321

What a romantic and beautiful cake for your sweetie. What better way to get an engagement ring on Valentine's day... feed him this. XOXO

By Jess Patrick on August 30, 2011

32121

Haven't made the cake, so I can't rate it. But to answer the questions about the rose petals- yes, you can eat them. They will actually keep in a dry, cool place if stored in an air-tight jar for 6 months. Make sure they are totally dry before storing. Make sure the roses are NOT BOUGHT FROM A FLORIST. They need to be raised specifically for eating. They have a lovely floral flavour, though it can be quite strong depending on the rose variety.

By Colline on March 18, 2011

54321

I like the fondant idea instead of the real rose petals. However, if the egg is not safe to use, can I use butter to coat the rose petal shaped fondant before I apply the sugar? Any reccomendations?????

By Mo Gregory on February 16, 2011

54321

Do you eat the rose petals?

By Anonymous on February 14, 2011

54321

Watch out. Paula forgets to say when to put the butter in for the red velvet layer. (first)

By Steph on February 13, 2011

54321

I am thinking that the rose petals are eatable is the right? on the power sugar rose parade cake.

By Renee Harris on February 11, 2011

54321

I love the look and I know I'm going to love the taste, going to make it for my honey.....He is definitely a "Michael" Give him good food specially desert and he is a happy man.

By Diana Gonzalez on February 11, 2011

54321

I have never seen a cake like your rose parade cake. It looks magnificent and I'm sure it taste just has great. It was a pleasureto look at it. Paula you are amazing. Susan

By susan r mcgeehan on February 10, 2011

54321

Are the sugared rose petals edible?

By Gail on February 09, 2011

My Recipe Box |

Paula's Upcoming Schedule