In: All Recipes recipes20 January 2014
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Pink Rose Cake is the cake I made for my sister’s 30th birthday. As you know, at home she is our cake design artist, while I’m not an ace at all. This year, since she she was achieving an important goal, I wanted to make something special but within my range. And I found this American cake with shades from pale to hot pink, decorated with many side by side roses of mascarpone cream. I was struck: it was perfect for Simona! I’ll be honest, I didn’t know if I’d be able to get the amazing result I’d seen in the pictures on the web… but I had to try: I owed her, for all the amazing cakes she’d made for Elisa. So my brother-in-law and I, after studying the perfect recipe (we used a Martha Stewart’s recipe), made the cake together. At the moment of decorating I got really anxious, but thanks to his encouragement I made it! And I couldn’t be more proud of my result. When my sister saw us arriving, singing happy birthday, with her birthday cake, she goggled in amazement, and started to scan it, asking how had I made it… This time we surprised her!
Well, my friends, I wish you a great start of the week, and if you want to make a cake for a special one, this is your recipe!

Ingredients for a 22 cm cake pan:
270 g of butter
600 g of sugar
220 g of egg whites (about 6 egg whites)
2 tsp of vanilla extract
400 g of pastry flour
1 and a half packet of baking powder
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430 ml of milk
1 tube of hot pink soft gel paste coloring

600 g of mascarpone
600 g of whipping cream
1 tbsp of vanilla extract
150 g of icing sugar

Preparation Time: 50 min
Baking Time: 1 hour
Total Time: 1 hour and 50 min

How to make Pink Rose Cake

Sift flour, baking powder and salt in a bowl.

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Aside, work butter and sugar till they get creamy.

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Add in egg whites, one at a time, and vanilla.

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ANow start to stir in, alternatively, flour mixture and milk.

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Work till you get a smooth mixture.

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Divide it in 5 bowls, equally.

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Add some gel paste in every bowl, starting from a pale shade of pink to a rich one.

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Combine, then pour every mixture in a different floured and buttered cake pan and cook at 180°C for 20 minutes (I had just 2 pans, so I could bake just 2 layers at a time).

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Once ready, take out of the oven, put on some baking paper, and let cool down, piled up, with some baking paper in between them. Go on with the other layers.

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Meanwhile, let’s make the filling cream: work mascarpone with icing sugar and vanilla.

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Whip the cream and incorporate it into the mascarpone, stirring bottom-up with a wooden spoon.

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Now let’s assemble the cake. Place the darker layer on a platter, fill with some mascarpone cream, cover with another cake layer, and so on, till the lightest cake layer.

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Cover the whole cake with mascarpone cream, and refrigerate for 1 hour.

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Divide the remaining cream into 4 bowls, and, again, add some gel paste in every bowl, starting from a pale shade of pink to a rich one.

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Starting from the richest pink cream, and with the help of a pastry bag with a star nozzle, make the roses on the cake.

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Refrigerate your cake for 1 hour.

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Now you can slice your Pink Rose Cake.


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