Delightful Rose Cake Baking Workshop

In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 4-5 minutes. Next, add in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

In a separate bowl, combine the flour, baking powder, and vanilla extract. Slowly add this dry mixture to the wet ingredients, alternating with the milk, until everything is well mixed.

Preheat your oven to 350°F (175°C). Grease and flour your baking pans. Divide the batter evenly between the prepared pans. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring to a wire rack.

For the raspberry filling, puree the raspberries until smooth. For the coconut filling, whip the coconut cream until fluffy and combine it with the cream cheese and marshmallow fluff. Set these fillings aside for assembly.

Once the cakes are completely cool, trim the tops to create a flat surface. Place the first layer of cake on a serving plate, spread a layer of raspberry filling, and top it with the second cake layer. Repeat this process, alternating flavors if desired, until all layers are stacked. Use the remaining filling to cover the entire cake.

Using the leftover frosting, you can create beautiful rose designs using a piping bag fitted with a star nozzle. Feel free to use additional decorations such as edible flowers or sprinkles for an extra touch.

Chill your cake for at least an hour before serving to set the filling. This will enhance the flavor and make slicing easier. Serve slices topped with fresh raspberries or a drizzle of chocolate for a fantastic presentation!