½ cup unsalted butter, at room temperature 2 cups confectioners’ sugar, sifted 1 teaspoon rose water, or to taste Candied, fresh or dried edible rose petals ...

This pretty pink-and-white cake looks beautiful as it’s topped with edible flowers and gold leaf, and it also tastes amazing with light vanilla and rose flavours. For this recipe you will need ...

Equipment and preparation: For this recipe you will need a ... 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake ...

Preheat the oven to 180 degrees Celsius. Grease a 23-cm round cake tin with high sides, and line it with baking parchment. 2. Add the saffron and rose water to the yogurt and set aside. 3. In a ...

Most cake recipes tell you to split the batter evenly among two nine-inch pans. Have you tried eyeballing that? It stinks. Rose gives you how many ounces go in each pan. Furthermore, each recipe ...