Almond Rose Cake

This moist almond cake comes together in just about the same amount of time it would take to whip up a box of cake mix but tastes so much better.

The addition of a lightly sweet creamy frosting piped in a "rose" pattern takes it over the top and makes it really something special. This frosting technique might look complicated but believe me anyone can do it. All you need is a pastry bag and a leaf tip.

I added a touch of pink to the frosting but you could add yellow or any color you like. This cake would be especially nice for a little girl's birthday or a garden party.

Almond Rose Cake

1/2 cup butter, unsalted
2 teaspoons almond extract
1 1/4 cups granulated sugar
2 eggs
3/4 cup buttermilk
1/2 cup plain yogurt or sour cream
2 cups all-purpose flour, sifted
3 teaspoons baking powder
1 teaspoon sea salt

Preheat the oven to 350 degrees and grease and flour two round cake pans.

Beat the butter with the almond extract. Add the sugar and beat until light and fluffy. Add the eggs, milk and yogurt or sour cream.

Add the baking powder and salt and mix. Finally add the flour and beat until thoroughly combined.

Pour the batter evenly into the two cake pans and bake for 25 to 35 minutes or until done and toothpick inserted comes out clean.

Cakes before baking.

A cake just out of the oven.

Frost with Creamy Frosting. You can give the cakes a traditional coat or you can make "roses" all over the cake using a pastry bag and a leaf tip.

Creamy Frosting:
 1 8 oz. package cream cheese, room temperature
1 cup unsalted butter, room temperature
1/4 cup heavy cream
1 teaspoon almond extract
2/3 cup powdered sugar, sifted
Food coloring, optional

Whip the cream cheese, butter and almond extract until light and fluffy. Add the powdered sugar and beat until smooth.

Finally add the heavy cream and whip for 2 to 4 minutes or until light and fluffy. Add coloring if desired.

Note: Use the just made icing to base coat the cake then chill the remaining icing for 10 to 20 minutes for the roses. It needs to firm up enough to hold it's shape when piped.
 

To Cover with "Roses":
You'll need a pastry bag and a leaf tip. I used a #352 Wilton tip.
A rotating cake stand is also very helpful.

Add a light coat of icing to the bottom layer.

Top with the second layer and give the cake a base coat of icing.

Test the consistency of the icing by piping a practice rose. Just make a dollop and circle around a few times. It's simple but when you put a lot of them together it's striking.

Start by making a row of roses around the side of the cake.

Make another row around the side and then start around the top of the cake.

Refrigerate the cake until you are ready to serve.