Introducing Chef’s Counter: expert info from our culinary pros.
For our first very episode, we’re featuring Plated’s own Chef Michelle, as she shows us how to make her decadently delicious Rose Water Layer Cake. Watch, learn, then make it at home. Try not to eat it all in one sitting, and stay tuned for more behind the scenes video from our amazing chefs!
2 cups granulated sugar
2 sticks unsalted butter (1 cup)
4 teaspoons vanilla
3 cups AP flour
3.5 teaspoons baking powder
1.25 cups whole milk
3 pounds unsalted butter (12 sticks)
2 boxes confectioner’s sugar (7 cups)
1 tablespoon vanilla extract
Whisk together the flour and baking powder in a medium bowl; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in eggs, one at a time, then milk, then vanilla until combined. Bake cake in a 350°F oven, for anywhere from 20–30 minutes, based on pan size. Allow to cool.
While cakes bake, whisk butter in a large bowl until very fluffy and pale. Whisk in confectioners sugar until fully combined and mixture is a thick buttercream. Whisk in vanilla or other desired flavoring (in this case, rosewater!) until a smooth consistency is reached.
If making a layer cake, create a frosting border on the your fist cake layer, then fill in the circle with even more frosting. Make your layer of frosting as even as possible. Top with more cake layers and repeat the process—continue to line and fill with frosting. Once all layers are in place, ice cake with remaining buttercream frosting. Decorate cake with flowers if desired, and share with people you <3!