#236 Raindrops on Roses and whiskers on kittens...... these are a few of my favorite things!!

Do you get a "Twinkie" craving once in a while? Me too!
I have been eating healthy lately, yet somehow I cannot resist the urge to eat a chocolate bar or cupcake off and on. I don't think there's anything wrong with that because it's probably a drop in blood sugar.....LOL!

Since I don't shop for  'Twinkies' anymore, I can't get one handy to nibble on right now. I have two choices-- I can either scream like a banshee or I can dish up a dessert.  Like an angel my husband(R) offered to take me out for dessert. So we got in the car and drove down to "Cupcakes Actually" for splurging on a delicious 'Death by Chocolate" cupcake. That was the end of my sweet craving but I wanted to bake a cake anyway.

It is unusual for me to bake a cake as big as this but a girl from work 'curvygirl'(she calls herself) shared a whole bottle of rose extract with me and I was inspired to make this  cake. The little rosebuds are a 'chinese tea' a lovely gift from another friend JH. This cake sprung from an original recipe I've baked many times from  the 'epicurious' website called Persian Love Cake. Since roses are also a woman's best friend (second to diamonds) and the sweet smell in plain sweetened milk or any dessert for that matter is divine,this cake did not disappoint at all. Instead, it was scrumptious, light and sweet with a nice rose flavor without it overpowering the cake....
Thanks cg and jh!!

Here's how it came together:

Edible rose buds

1 Duncan Hines Moist Deluxe Classic White Cake Mix
3 eggs
1 Tblspn Yogurt
1/4 tspn Baking powder
2 tablespoons of vegetable oil
1 cups of water
5 teaspoons of pure rose extract (more or less depending on your preference)

Frosting
2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
4 teaspoons rose extract
a pinch of cardamom powder
2 drops of red food color


For cake:
1. Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Mix Cake mix, , yogurt, baking powder, rose extract and water into large bowl.
2. Seperate egg yolks and whites, add a pinch of cream of tartar to the whites. Whisk yolks into mixture in the bowl until smooth. 
3. Beat egg whites in medium bowl until soft peaks form.
4. Beat until whites resemble thick marshmallow fluff. Gradually fold whites into batter in 3 additions.
5. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
6. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely.
Slice each cake round into halves to form four discs.

For frosting:
7. Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
8. Beat remaining 2 cups cream, powdered sugar, and rose extract in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
9. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Place the next two cake layers the same way.
10. Spread remaining frosting over top and sides of cake. Chill at least 1 hour. Garnish cake with rose buds or edible organic rose petals and sprinkle with saffron threads.