Roseshade Ceremony Cake

Roseshade Ceremony Cake

🍰 Recipe Overview (Vanilla-Raspberry Base with Buttercream Roseshade and Loopwork)

Ingredients :

• Vanilla-Raspberry Sponge (for one round layer)
• 250g cake flour
• 10g baking powder
• 2g salt
• 200g sugar
• 150g unsalted butter
• 3 eggs (150g)
• 100g whole milk
• 40g raspberry purée
• 5g vanilla extract

Instructions:

1.Preheat oven to 175°C. Grease and line round pan.

2.Cream butter and sugar until fluffy.

3.Add eggs one at a time.

4.Mix flour, baking powder, and salt.

5.Alternate adding dry mix and milk/raspberry purée.

6.Stir in vanilla. Bake for 35–40 minutes. Cool completely.

🍥 Frosting & Decoration

Buttercream Roseshade & Loop Accents

*Cover cake in smooth pink buttercream

*Pipe large pink roses with green leaves in bouquet formation

*Add white piped border around top edge

*Decorate sides with elegant pink swirls and loops

*Finish base with evenly spaced pink rosettes

*Optional: scatter edible shimmer or pearls for softness

Base & Presentation

*Set on white round board for purity and framing

*Optional: surround with ribbon, petals, or poetic name plaque