Rose Tea Cakes

tea cakes pink and white

Rose Tea Cakes!

It’s almost Galentine’s Day! Don’t know what that is? “Oh it’s only the best day of the year. Every February 13th, my lady friends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It’s like Lilith Fair, minus the angst. Plus frittatas.” Whelp, Leslie Knope does know best.

This year my gal pals and I weren’t all free to hang out at the same time, so we’ve done a virtual party for Galentine’s Day! This is a dreamy and delicious brunch filled with lots of deliciousness. I’ve set up the perfectly pink tablescape for you and the ladies, some DIY place cards (body scrub), a chocolate waffle bar, rose tea cakes, pink champagne and a fruit platter! For my gal’s recipes you better go and check out their sites below.

This will make about 24 mini bundt cakes (or just cupcakes). I used this Nordic Ware pan. Also, this is basically my rose and cardamom cupcake recipe…just no cardamom, but feel free to use that one as well.

Ingredients needed for the Cake

  • 1 cup whole milk, at room temperature
  • 1 tablespoon lemon juice
  • 3 eggs, at room temperature
  • 1½ teaspoon vanilla extract
  • 2 teaspoons rose water
  • 2 cups flour
  • 1 ¼ cups sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ½ cup unsalted butter, at room temperature
  • Optional: dried culinary rose petals (crushed very small)

Ingredients needed for the Ombre Icing

  • 1½ cups powdered sugar, sifted 1-2 times
  • ¼ cup milk (you may not use all of it depending on your thickness)
  • 1 tablespoon dried culinary rose pedals (or rose oil/water)
  • ¼ teaspoon vanilla
  • Pink food coloring

How to Make Rose Tea Cakes

  1. Preheat the oven to 375°F. And prepare your mini bundt cake pan with grease and a little bit of flour.
  2. In a small bowl combine your milk and lemon juice. Let it sit for 2 minutes to curdle.
  3. In a separate bowl add eggs, ¼ cup curdled milk, vanilla, and rose water and mix until combined.
  4. Using your paddle attachment in your mixer combine cake flour, sugar, baking powder and soda, and salt. Mix on the stir setting for 1 minute.
  5. Add in the butter and mix on a low speed for another minute. Then add the remaining curdled milk and mix. Mix this combination for about 2 minutes.
  6. Slowly add in the egg and milk mixture in 3 parts. Beat for about 30 seconds between each addition or until well combined.
  7. Scoop out batter into pan, about 2/3 of the way filled.
  8. Bake for about 11-12 minutes for minis. Test with a toothpick to make sure it comes out clean.
  9. Let cool completely before icing.

How to Make Ombre Icing

  1. Hours before making the icing, add the rose pedals to the cream in a small glass or porcelain bowl. Cover tight and place in the refrigerator for about 2-4 hours. The longer it sits the more flavorful it will become, if you are just using oil or water, no need to let sit.
  2. Strain the rose from the milk and add vanilla. Add milk into a bowl with your powdered sugar 1 tablespoon at a time, whisking the entire time. Add as much milk as you need for desired thickness. I like mine very thick.
  3. Separate icing into 3-4 small bowls. Add bits of food coloring to create different shades of the same color. I did one bowl completely white, then added a bit of color to the next bowl, a bit more color to the next, and the most color to the last. Then I iced and let harden.

Other Galentine’s Day Posts and Recipes:

tea cakes on a cooling rack
tea cakes and icing
tea cakes overhead
close up of tea cakes
tea cakes
tea cakes pink and white

Rose Cakes

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Course: Dessert
Cuisine: American
Prep Time: 50 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes
Servings: 25 cakes
Author: Amanda Wilens

Equipment

  • Stand Mixer
  • Food processor

Ingredients

Cakes
  • 1 cup whole milk room temperature
  • 1 Tbsp lemon juice
  • 3 eggs room temperature
  • tsp vanilla extract
  • 2 tsp rose water
  • 2 cups flour
  • 1 ¼ cups sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 pinch salt
  • ½ cup unsalted butter room temperature
  • 1 Tbsp dried culinary rose petals optional, crushed very small
Ombre Icing
  • cups powdered sugar sifted 1-2 times
  • ¼ cup milk you may not use all of it depending on your thickness
  • 1 Tbsp dried culinary rose pedals or rose oil/water
  • ¼ tsp vanilla
  • 2-3 drops Pink food coloring

Instructions

Cakes

  • Preheat the oven to 375°F. And prepare your mini bundt cake pan with grease and a little bit of flour.
  • In a small bowl combine your milk and lemon juice. Let it sit for 2 minutes to curdle.
  • In a separate bowl add eggs, ¼ cup curdled milk, vanilla, and rose water and mix until combined.
  • Using your paddle attachment in your mixer combine cake flour, sugar, baking powder and soda, and salt. Mix on the stir setting for 1 minute.
  • Add in the butter and mix on a low speed for another minute. Then add the remaining curdled milk and mix. Mix this combination for about 2 minutes.
  • Slowly add in the egg and milk mixture in 3 parts. Beat for about 30 seconds between each addition or until well combined.
  • Scoop out batter into pan, about 2/3 of the way filled.
  • Bake for about 11-12 minutes for minis. Test with a toothpick to make sure it comes out clean.
  • Let cool completely before icing.

Frosting

  • Hours before making the icing, add the rose pedals to the cream in a small glass or porcelain bowl. Cover tight and place in the refrigerator for about 2-4 hours. The longer it sits the more flavorful it will become, if you are just using oil or water, no need to let sit.
  • Strain the rose from the milk and add vanilla. Add milk into a bowl with your powdered sugar 1 tablespoon at a time, whisking the entire time. Add as much milk as you need for desired thickness. I like mine very thick.
  • Separate icing into 3-4 small bowls. Add bits of food coloring to create different shades of the same color. I did one bowl completely white, then added a bit of color to the next bowl, a bit more color to the next, and the most color to the last. Then I iced and let harden.

Notes

– Follow each step: I know that seems silly to repeat, but cakes are fragile, you have to follow them carefully. 

Nutrition

Calories: 152kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 79mg | Potassium: 34mg | Fiber: 1g | Sugar: 18g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes