This is one of the cakes I made for our first South Lancashire Clandestine Cake Club this week.
The recipe comes from Prepped by Vanessa Kimbell and was actually tested earlier this year by Ruth Clemens (of the GBBO and Pink Whisk fame). If you don't know already, Ruth is the face of national baking week (17th to 23rd October), more about that another time!
I found it impossible to get hold of rose essence for this cake, so I substituted two cap fulls of rose water instead.
Rose water is much easier to get hold of, lots of supermarkets stock it and indian and polish food shops tend to sell it too.
The rhubarb jam for the filling was bought from my local
market in Chorley, and had some lovely chunks of rhubarb in it.
The top of the cake is decorated with icing, white chocolate curls (made easily with a vegetable peeler and bar of white chocolate, and on this occasion a white chocolate fondant icing rose (home made by yours truly). I mention this as everyone at CCC asked me what it was? The white chocolate fondant to make this lovely rose was bought here.
I did have a stab at some home made crystallised rose petals just for the sake of decoration for the cake plate.
I have made this cake quite a few times now and always enjoy it immensely, the mix of flavours is really something very special.I chose to make this cake for CCC quite a few weeks ago, as it was a recipe I knew I could trust and I thought it would be a popular cake club choice; and since then and luckily for me the 'we should cocoa' challenge for this month is ROSE, chosen by Choclette so this is my contribution.