I didn’t make this cake for my Valentine. I made it for ME. I love white chocolate and rose, so I made myself a miniature cake.
It’s not that my Valentine didn’t help me eat this mini cake for two…he just prefers the Chocolate Sour Cream Cake for two that I made a few years ago. Or, the fudge-bottom mini cake. He’s kind of a chocolate guy.
And me? I’m very into vanilla.
I’m also very into roses right now. Rose essential oil, rose petals in my tea, rose water in my smoothies, and edible rose buds from the Persian market.
This cake is packed with rose water. I bought a bottle of the stuff a while ago for my mini strawberry tarts. (<–If you haven’t made that recipe yet, you should–we make it in my cooking classes all the time and people go crazy for the puff-pastry-like crust!) The flavor of rose really makes berries POP. But, rose is pretty lovely on its own, too.
This mini layer cake is fortified with 2 whole tablespoons of rose water. Then, I made a buttercream frosting that I stirred in 1 1/2 tablespoons of rose water. After a little drizzle of white chocolate in the buttercream, it was perfect. My two favorite flavors married. Speaking of married, could this be a mini wedding cake to celebrate your anniversary? Gosh, I hope so. I have a mini wedding cake recipe in the Dessert for Two cookbook, and I think it’s so fun (and not just ‘cuz of the copious amount of whiskey in it, I swear).
If you think it would be fun to make a mini layer cake for Valentine’s Day, I have a few options:
Red Hot Cinnamon Apple Mini Cake (I’m more than a little obsessed with red hots. There, I said it).
Mini Lemon Cake (with lemon curd filling and whipped cream easy frosting)
Mini Chocolate Layer Cakes (made in a brownie pan and cut out with biscuit cutters!)
Mini Lemon Layer Cakes (<–please don’t click that link and see how pregnant I used to be)
Mini Chai Ice Box Cake (with chai whipped cream and salty caramel sauce. Swoon.)
For the buttercream: