This cake I made for a friend who had finished a very time consuming project at work and wanted to celebrate. It is our usual Victoria Sponge recipe with some rose water. The butter cream contains rosewater and some drops of red food colour.
Why rose water? Well, friends asked me to make their wedding cake and they wanted 'something with rosewater'. Since I have never worked with rose water before, I wanted to have a go at something small to be sure to get the amount right.
The larger cake (18 cm in diametre).
The soft pinkish butter cream.
The larger cake again.
Both cakes layered with rose water butter cream, stacked, covered in white fondant and decorated with remaining butter cream and white fondant leaves.
