Rosewater “Flowerfetti” Cake

Preheat oven to 350°F (177°C). Grease two 8 x 2 inch cake pans and line each with a round of parchment. Lightly flour pans.

In a bowl, whisk together the all-purpose flour, cake/pastry flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, using the paddle attachment, cream the butter with the Redpath® Golden Yellow Sugar and the Redpath® Granulated Sugar until smooth and fluffy; about 3 minutes.

Add in the eggs one at a time, fully incorporating each egg before adding the next one. Mix in the rosewater and vanilla extract.

On low speed, add ⅓ of the dry ingredients into the batter, mixing until just combined. Add in half of the milk and mix until combined. Repeat process with the remaining flour and milk, ending with the dry ingredients; do not overmix.

With a rubber spatula, fold in the confetti sprinkles.

Pour and evenly smooth out the batter into the prepared cake pans. Place into the preheated oven. Bake for 35 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean.

Let cake cool slightly in the pan; 10 minutes. Carefully run an offset spatula or a small paring knife around the cake. Invert cake and set right side up to cool completely on a wire cooling rack.

Make buttercream as directed, but add the ½ teaspoon (3 g) of salt when creaming the butter. Add in the almond extract when mixing in the vanilla extract.

Add a few drops of the gel food colouring into the buttercream and cream the mixture until the colour is evenly distributed throughout the buttercream. Add more food colouring until desired colour is reached.

Fold the edible flowers into the buttercream.

With a sharp serrated knife, carefully slice off the rounded tops of the completely cooled cakes. If available, place cake onto a cake turntable. With the knife held parallel to the work surface, carefully divide the cake in half. Repeat process with the second cake.

Place one of the bottom layers onto the cake stand or platter. Transfer 2/3rds of the buttercream into a piping bag fitted with a round tip. Pipe concentric circles onto the layer, and with a small offset spatula smooth out the buttercream. Place the matching top of the cake layer onto the buttercream, gently pressing down to adhere the layer onto the frosting.

Repeat the process with the other cake layers; however, instead of placing the bottom of the second cake onto the second layer of buttercream, place the levelled cake top of the second layer onto the buttercream, keeping the flat bottom piece for the top of the cake.

With the entire cake assembled, spread a thin coat of buttercream over the top and the sides to seal in the crumbs; this is called a crumb coat. Place into the fridge to set the crumb coat; about 15 minutes or until buttercream is firm to the touch.

Add the final layer of buttercream over the crumb coat, making sure not to scrape against it while smoothing out the frosting over the top and sides. Decorate the cake with petals and fresh edible flowers.

Serve immediately.