Rose flavor fan ? you have to try this then :)

Rose Petal Cake 

 This cake has its mild rose aroma and if you like rose flavor i am sure this one is gonna be one of your favorite :)

Ingredients	Quantity
For the Cake All purpose flour Dabur Rose Syrup	1 1/2 cup 1 tablespoon
Baking soda	1 teaspoon
Greek yogurt vanilla flavor	1 cup
Butter(unsalted)/Vegetable Oil	1 cup
Sugar	½ cup
Dry Rose Petals (optional)	1 teaspoon cut into small bits
Salt For the Icing	Pinch
Confectioners’  sugar/Icing Sugar Whipped butter(room temperature) Rose syrup Milk Electric whisker	2 Cup ½ cup 1 teaspoon 2 teaspoon

Method:

For the Rose Icing

In a mixing bowl add the butter 1 teaspoon milk and half portion of the icing sugar and whisk it, let it get well incorporated and then add the rest of the sugar and 1 teaspoon of milk and whisk it again, at the end add the rose syrup and whisk it for the last time .

Pour this icing in a piping bag with star nozzle attached. On a wax paper sheet start piping out the roses.

For the cake:

Pre heat the oven at 350 F

In a mixing bowl add sugar,butter/ oil, Greek yogurt, rose syrup  and whisk it well.

In a separate bowl, add baking soda to the flour and mix well.

Sift the flour and add it to the yogurt mixture and mix it well until the batter is plain with no lumps and has ribbon consistency. To this add the bits of dry rose petals and mix well.

Grease the cake pan with 3 to 4 drops of oil and pour the batter into it.

Bake for 40 to 45 minutes. Cool 5 minutes in pan, then invert onto a cooling rack and cool completely.

Slice the cake transversely and gently keep the top part of the cake aside.

To the base sprinkle  5 to 6 tablespoon of sweet mixture (1 teaspoon rose syrup+4 tablespoon of water+1 teaspoon sugar) so that our base becomes moist.

To this spread the butter cream icing evenly and gently place the top part of the cake.

With a butter knife gently spread a thin layer of icing all over the cake and places the refrigerated roses on the cake covering the top as well as the sides.

Serve it immediately or refrigerate it and keep the cake at room temperature for atleast 1 hour before cutting :) 

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