- 250g butter, at room temperature
- 3 teaspoons vanilla bean paste
- 315g caster sugar
- 4 eggs
- 450g self-raising flour, sifted
- 250ml (1 cup) buttermilk
- 2 x 453g vanilla frosting
- pink food colouring
- 100g caster sugar
- 125ml boiling water
Sugared rose petals
- 1 egg white
- 3-4 large fresh roses, petals separated
- 100g-215g caster suga
To make the sugared rose petals, lightly whisk the egg white in a bowl. Lightly brush the petals and reserved rosebud with egg white. Sprinkle with sugar and shake off excess. Transfer to a lined tray and set aside until dry.
Preheat oven to 180C. Grease a 20cm round cake pan. Line the base and side with baking paper
Use an electric beater to beat the butter, vanilla bean paste and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Transfer mixture to a large bowl. Fold in flour and buttermilk until just combined. Spoon into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning onto wire rack to cool completely.
Meanwhile, to make the sugar syrup, stir the sugar and water in a small saucepan over medium heat for 3-5 minutes or until sugar dissolves. Set aside to cool
Use an electric beater to beat the frosting in a bowl until thick and spreadable. Beat in the food colouring, a few drops at a time, until you reach the desired colour.
Use a large knife to trim the top from the cake. Cut horizontally into 3 even layers. Place 1 cake layer on a cake stand or plate. Brush with some of the sugar syrup. Spread with a thin layer of frosting. Continue layering with sugar syrup, frosting and the remaining cake. Spread the remaining frosting over the top and side of the cake. Use a spatula to make furrows up the side of the cake.
Place the sugared rosebud on the centre of the cake. Decorate with sugared rose petals, layering in concentric circles, to represent an open rose!