BUTTERCREAM ROSE SHEET CAKE RECIPES

Steps:

• 1.

  Preheat oven to 350 degrees. Line two 8-inch each round baking pans with parchment paper. Spray parchment with nonstick spray; set aside. Whisk together cake mixes, pudding and pie fillings. coffee, eggs, and oil in a large bowl. Divide batter in half; cover one portion and set aside. Divide remaining batter between prepared pans. Bake 25 to 27 minutes or until a wooden toothpick inserted near centers come out clean. Cool cakes in pans on wire cooling racks for 10 minutes. Remove cakes from pans; repeat with remaining batter.

• 2.

  Prepare Vanilla Buttercream: Place softened butter in a mixing bowl. Beat with an electric mixer on high 30 seconds. Gradually add powdered sugar, beating on low until combined. Slowly add milk, vanilla extract, and salt. Beat on medium until smooth and creamy. Tint pink with red food coloring. 

• 3.

  To assemble cake, place a cake layer on a cake stand. Spread top with 1/2 cup buttercream. Repeat with two more cake layers, spreading top of each with 1/2 cup buttercream. Add remaining cake layer. Spread thin layer of buttercream on top and sides of cake. Fill a pastry bag fitted with a medium star tip with remaining buttercream. Starting at the bottom, pipe roses in a circular motion on sides and top of cake.

Steps:

• For Cake:Preheat oven to 350 degrees F. Butter a 9-by-9-inch baking pan and line bottom and sides with parchment paper. Lightly butter parchment.In a bowl, whisk together flour, baking soda, baking powder and salt and set aside.In another bowl or large 4-cup glass measuring cup, whisk together buttermilk, oil, vanilla and lemon zest.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until very light and fluffy, about 3 minutes (seriously, set a timer and beat it for a full 3 minutes).Add eggs, one at a time, beating well after each addition to allow the egg to fully emulsify. Scrape down the sides of the bowl and mix in the second egg. Increase the mixer speed to medium-high for a 10 seconds or so at the end just to make sure the batter is nice and fluffy at this point.Add half of dry ingredients and mix on low speed until mostly incorporated, then mix in about half of the buttermilk mixture. Scrape down the sides, then add remaining flour, followed by remaining buttermilk, and mix until fully incorporated.Pour into prepared pan and spread into an even layer. Bake for 30 to 35 minutes or until center is set and a toothpick inserted near the center comes out clean.Let cool completely before frosting.For Frosting:To prepare frosting, in a large mixing bowl or the bowl of a stand mixer, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes.Add powdered sugar, 1/2 cup at a time, mixing well after each addition. Mix in ground strawberry powder.Add 2 tablespoons of cream and rose water and increase speed to medium high, beating until frosting is very light and fluffy. At this point you can add additional cream to lighten the frosting and cut the sweetness. However, in warmer months, you may find the frosting is too thin as is to support any cream at all, and may even find adding a bit more powdered sugar is necessary to achieve the desired consistency. Use your best judgement here.The frosting will be a naturally light red color, if you want a brighter pink, add a few drops of food coloring and mix until evenly incorporated.Spread onto cooled cake using a large offset spatula. Decorate with sprinkles as desired.