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    May 7, 2015

    rhubarb and rose charlotte

    Uncategorized

    I thought it would be fun to create this Charlotte cake in celebration of the birth of princess Charlotte of Cambridge.
    I love having a royal family and I am quite patriotic (not in a stalker way, I wouldn’t camp outside the hospital to catch a glimpse of the royal baby lol but I did go to the golden and diamond jubilee. I can’t think of any one I would camp on the street for can you?) I love having a royal family and I think the Duke and duchess of Cambridge are great.  
    I thought the rhubarb and rose flavours echoed great British flavours too.

    I decided to cheat and buy the lady fingers but I baked the cake in side (wish I had taken a photo of what I looked like sliced into but it got eaten too quickly)
    I made a rhubarb and rose compote then added some onto the sponge and into the mousse. 
    And I candied white Rose petals and sprinkled them on top.

    Recipe for sponge
    150g sugar 
    150g plain flour
    4 eggs
    Preheat the oven to 180c 350f 
    Whip the sugar and eggs until thick and pale and a trail is viable when the whisk is pulled through the mixture. (About 5 minutes)
    Sift in the flour and gently fold in making sure it is properly combined.
    Pour into a non stick tin (10cm) and bake for about 30 to 35 minutes until a skewer inserted comes out clean. 
    Let cool and slice into two thin layers
    For compote
    Trim two large pink rhubarb Into small chunks and place on baking tray.
    Sprinkle on two tbsp sugar and two or three tbsp rosewater 
    roast in oven until tender. (Place in oven while cake it baking)
    Roast for about ten minutes then transfer into a pan making sure you tip in the juices too and add 4 tbsp of rose petal jam, add three tbsp of sugar and stir breaking down the rhubarb.
    Pour into jar.
    For mousse 
    600 ml double cream 
    5 tbsp icing sugar 
    2 tbsp gelatin 
    5 tbsp of the compote 
    Whip cream and icing sugar until thick then add the gelatin powder to the hot compote and stir to disolve add to the cream and mix.
    Spread remaining compote on two of the thin layers of sponge then place one layer into a cake tin that is a larger than the sponge. (leaving enough room to place the lady fingered around edge) place the lady fingers around the edge then spoon in the cream and press down to ensure it is filled. 
    Place the second sponge on top compote side down then whip 150ml of cream with 2 tbsp of icing sugar until thick and pipe on top
    Decorate with candied rose petals 
    To candy the petals paint them with egg white then dip them in sugar and leave them to dry over night or for a few hours.

     photo postsig_zps9ec41c88.jpg
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    6 Comments

    1. Sophie // The Cake Hunter says

      May 7, 2015 at 11:13 am

      This looks beautiful! And such a gorgeous combination of flavours. I love having a royal family aswell.

    2. Katrina @ Warm Vanilla Sugar says

      May 7, 2015 at 11:23 am

      Such a stunner. This cake looks awesome!

    3. June Burns says

      May 7, 2015 at 11:32 am

      Oooh, charlotte! I have to try one of those someday. Rhubarb + rose sounds like a great combo 🙂

    4. Marigene says

      May 7, 2015 at 3:34 pm

      Absolutely beautiful, Aimee!

    5. Michele @ The Nest at Finch Rest says

      May 7, 2015 at 6:10 pm

      It's a beautiful work of art, Aimee.

      I have a tiny baby niece about a month old now named Charlotte. It was a lovely choice for the wee Princess as well. I am so happy for that wonderful young couple.

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    A food and photography lover. Welcome to Twigg studios. If you would like to find out more about me then head to my bio.

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