Green tea and roses are my favorite combo, so this Matcha cake, with rose buttercream is my dream.
It was a success during my first workshop, so I’m sharing the recipe here!
This is the original recipe, with vanilla buttercream. For my Rose Frosting version, all I did was add 2-3 tablespoons of Rose Syrup into the frosting and a bit of red food coloring to get a soft shade of pink.
To assemble the mini version:
I used a rectangular baking pan, lined with parchment paper. After the cake has cooled down, simply cut out circles with a cookie cutter. Next, just cut each circle in the middle. Spread some frosting, close it, and add some more on top. Finish by decorating with dried flowers.