Lychee Rose Floral Cake

Lychee Rose Floral cake for a birthday present! This is made by flavoring my usual reverse creaming method cake recipe with rose extract. The buttercream is flavored with lychee juice and also stuffed each layer with chopped lychees. To pipe on the cherry blossom design, make a batch of swiss meringue buttercream and tint it to shades of pink. The two types of flower petals are made using Wilton #59 and #97 tips. Check out this video on a cherry blossom petal tutorial 🙂
Lychee Rose Floral Cake
Makes 1 7-inch 3-layer cake

Vanilla Cake Recipe adapted from Kawaii Sweet World

3 cups cake flour
2 cup sugar
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ cup butter, room temperature, cut into 1/2 inch cubes
½ cup oil
4 eggs
1 cup buttermilk
4 tsp vanilla
0.5 tsp rose extract
Red food colouring

Swiss Meringue Buttercream

7 large (210 grams) egg whites
2 cups (400 grams) granulated sugar
340 grams unsalted butter, softened but firm
2 tsp vanilla extract
1/4 tsp salt
4-5 tbsp lychee juice

Additional Decorating Ingredients

Lychees (fresh or canned)
Food coloring
Wilton Tips: #59, #97,  #4 or #5

To Make Rose Vanilla Cake (Reverse Cream Method):

Preheat the oven to 350°F (180°C). Butter the bottom of three 7-inch round pans and line with baking paper.

In the bowl of an electric mixer, mix together the cake flour, sugar, baking powder, baking soda, and salt on low speed with the paddle attachment for 1 minute.

Keeping the mixer on low speed, add the cubed butter and combine until the mixture resembles coarse sand (about 4 minutes).

In a separate bowl, whisk together the oil, eggs, buttermilk, vanilla and rose extract. With the mixer on low speed, gradually add the wet ingredients and mix just until combined.

Weigh out equal amounts into 3 7-inch cake pans. Tint cake slightly using red food colouring. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before decorating.

To make Swiss Meringue buttercream:

In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F or 71˚C (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).

Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Add vanilla extract and salt and mix on med-high until incorporated and silky.

To Assemble and Decorate:

Trim off excess of the layers (freezing before hand helps). Place first first layer on cake board, making sure to frost between each layer and crumb coat. Place chopped lychee pieces between each cake layer.  Use a cake turntable to smooth white frosting over entire cake.

To pipe cherry blossom flowers: use Wilton Tipe #59 and #97 to make petals. For the branches and leaves, use #4 and #5 to pipe brown brances and dot with green leaves. Enjoy!

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