Create a beautiful edible bouquet of these rose cakelets, glazed to perfection. With a delicate sweet rose flavor and light texture, these cakelets, made in our Rosebud Pan, make a stunning dessert presentation for Valentine’s Day, Mother’s Day, or any celebration.
- 2/3 cup sugar
- 5 Tbsp butter, room temperature
- 2 eggs, room temperature
- 2 tsp rosewater
- 1 cup flour
- 1/2 tsp baking soda
- Pinch of salt
- 1/3 cup plain Greek yogurt, room temperature
- Grapefruit Glaze:
- Zest of whole pink grapefruit, finely grated
- Juice of 1/2 pink grapefruit
- 2 cups powdered sugar
- 1 Tbsp melted butter
Preheat oven to 350°F. Prepare the Rosebud Cakelet pan with baking spray containing flour and evenly coat wells using a pastry brush. Using a mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time then add in rosewater. Sift flour with baking soda and salt in a small bowl. Alternately add to butter mixture with the yogurt. Stir until smooth and creamy, but don’t overmix. Fill each well with 2 Tbsp of batter or a little over half full . Gently tap pan on counter top to remove air bubbles. Bake for 20-22 minutes, or until toothpick test comes out clean. Cool in pan for 5 minutes then invert cakes onto a cooling rack. Repeat with remaining batter.
While cakes are cooling, prepare grapefruit glaze. Mix all ingredients until smooth. Glaze should be a thinner consistency. When cakes are ready, spoon glaze over cooled cakelets and allow to set. Makes about 12 roses.
Posted by Erica
Four and a half stars for the recipe as written only because I think it needed more rosewater to allow the flavour to come through. I followed the recipe exactly and was very pleased with the result. The cakes were beautiful, with a lovely texture, and the glaze was perfect. Next time I would add 50-100% more rosewater.
Posted by Carstens
Rose is an underused flavor and I was very pleased to find this recipe. The combination of rose and grapefruite was fresh and appealing and the texture wonderful. Now I am going to have to buy the rose cakelet pan; baking the recipe in a fall-themed pan with little pumpkins on it just didn’t do it justice.