Aromas and Flavours is one year old today. It was a beautiful journey watching it grow with time. On the way, I made many friends, tried my hand at different recipes which I would never have imagined trying, learnt so many things from fellow bloggers,collected some fun awards, visited and got visited.And at the end of the exciting year concluded that the WordPress world is a warm,wonderful place to be in. Thanks to God, my family and friends for encouraging me and making blogging an amazing experience.
I made a Rose swirl cake to celebrate the occasion.
Rose Swirl Cake
Ingredients for the cake:
- 2 cups sugar
- 2 1/2 cups flour
- 2 1/4 tsp. baking powder
- 1/2 tsp. salt
- 4 eggs
- 1 cup milk
- 3/4 cup vegetable oil
- 1 tsp. vanilla extract
- deep pink food color
- whipped cream with sugar/ cool whip
Blend flour, sugar, salt and baking powder for 30 seconds with the help of a hand mixer. Add oil and eggs one by one.then the vanilla and milk.Divide this batter into two equal portions. Take 1/3 of the batter from each portion and add pink or any color you like. Grease two 9 inch round cake tins and first pour a ladle of plain batter then carefully pour half a ladle of pink batter on it. Keep alternating till you are done. Bake in a preheated oven at 350 F till the cakes are done. Should take 30-40 min. approximately. Leave to cool.Put whipped cream ( with sugar) on top of one cake and cover it with the second cake.
Alternatively, you can bake the entire batter in one tin and after cooling , you can slice the cake horizontally into two haves and sandwich them with icing.
For the Rose Swirl Icing:
- Whipped cream ( stiffly whipped)
- Violet color
- Piping bag with star nozzle
Take some ready whipped cream ( it should be stiff) and add violet food color drop by drop till you achieve desired color. Or you can make your own icing by whipping three cups heavy cream with 6 tbsp. icing sugar.Crumb coat the entire cake with the icing. Chill the cake in the fridge for some time.Put the rest of the cream into an icing bag with star nozzle and chill in the fridge for at least 15 minutes.
Remove the cake from the fridge and pipe roses on the top of the cake.
( Recipe for cake without icing adapted from cookies cupcakes and cardio)
I would like to also thank Embe, Dana Fashina, Matilda Frueh, Sewloveable, Melissa@The Glenhouse, Jen, Flora, Nepali australian, Jennifer , Heidie makes, a star on the forehead, Cewinta , Kim Joy , Nandini for their encouragement 🙂