WHITE CHOCOLATE ROSE MINI CAKE

Ingredients:

6 tablespoons unsalted butter, softened
1/2 cup sugar
2 tablespoons rose water
1 large egg
3/4cup flour
1/8 teaspoon salt
1/4 teaspoon baking soda
1/4 cup buttermilk
For the buttercream:
1 stick unsalted butter, softened
2 cups powdered sugar
1 1/2 tablespoons rose water
2 ounces white chocolate, chopped
rose buds, for garnish



Instructions



Preheat the oven to 350° and grease a 6� round cake pan. Line the bottom with a round of parchment paper.
In a medium bowl, beat together with an electric mixer the butter, sugar, and rose water. Beat very well, about 1-2 minutes.
Add the egg and beat until well combined, about 15 seconds.
In a small bowl, whisk together the flour, salt and baking soda. Add half of this to the batter and beat lightly.
Stir in half of the buttermilk and continue beating. Add the remaining dry ingredients and beat, then stir in the remaining buttermilk.
Scrap the batter into the pan, smoothing the top and bake on a small sheet pan for 37-39 minutes, until a skewer inserted comes out clean.
Let cool on a wire rack in the pan. Carefully remove the cake from the pan once it has cooled and set aside.
To make the buttercream: in a medium bowl, beat the butter with an electric mixer until light and fluffy. Add the powdered sugar and rose water and beat until combined.
Meanwhile, melt the white chocolate in a bowl in the microwave at 50% power for 30 second intervals. Stir between each interval.
Stream the white chocolate into the buttercream, and beat to combine.
Slice the cake in half evenly to make 2 layers.
To frost the cake, layer slightly more than half of the buttercream on top of 1 half of the cake. Gently place the second layer on top.
To make the design as pictured, use a piping bag to make dollops of frosting all around the edges. Then, use a spatula to press the dollop down and towards the middle of the cake.
Decorate the cake with rose buds and serve.