In addition to Julia's many artistic talents, she is also a baker. This cake is indicative to Julia's creative touch. It's not only good eating, but it makes for a stylishly delicious centerpiece. This elegant presentation will elicit a moment of stunned silence from your guests.
Julia used the base of the cake's recipe from Smitten Kitchen, but with a few twists and tweaks, she made it her own.
4 cups and 2 tablespoons whole wheat flour (Julia uses Bob's Red Mill)
2 teaspoons baking powder
1 1/2 tteaspoon baking soda
1 teaspoon salt
1 cup unsalted soft butter
2 cup sugar
2 teaspoons rose syrup (Julia uses Royal Rose Syrup)
2 cups buttermilk
ROSE BUTTERCREAM FROSTING
3 cups confectioners sugar
1 cups butter
1 - 2 teaspoon(s) rose syrup
1 teaspoon whipping cream
Preheat oven to 350 degrees. Butter three 9-inch cake tins. Mix the dry ingredients first with hand mixer or Kitchen Aid, then added the wet ingredients to the dry. Pour cake batter into three 9-inch cake tins as evenly as possible. Bake for roughly 35-40 or until a tooth pic comes out clean. While the cakes are baking, the frosting can be made. In a large mixing bowl, add butter and sugar and whip until creamed. While mixing, slowly add the rose syrup and whipping cream to the creamed butter and sugar. Let cakes rest and cool in the fridge for a few hours before frosting. Decorate by frosting between each layer cake and the cake top. Add dried roses for decoration (Julia uses miniature dried tea roses) and dust the cake with powdered sugar.
And just because I know everyone will love this, here's Julia's dog named Booka. It's a good life. :)