You can easily learn how to make rosewater at home with only two ingredients and a mason jar. Keep reading for step by step instructions.
Treat yourself like royalty by starting and ending your day with this soothing spray. Gently remove residue left behind by cleansers or masks while toning skin and adding penetrating moisture. This spray is safe for all skin types and is especially nurturing for sensitive or mature skin. Floral rosewater supports skin’s pH balance, removes bacteria and fights acne. Phthalate and sulfate free Made In The USA Cruelty free Paraben free Vegan
Rosewater cookies sandwiches a creamy, soft rose buttercream in this easy rose cookie recipe that everyone will love. Just 6 ingredients!
Rosewater cake is light and elegant, but very simple to make. This cake takes 40 minutes to bake and can be decorated as simply or elaborately as you like.
A simple steeped rosewater recipe, plus a rosewater toner recipe. This toner is soothing and refreshing on the skin.
FacebookTweetPinYummly Another day, another cake! I’m sure you’ve caught on by now how much I love cardamom. I’ve been using it lately in Vanilla Cardamom Doughnuts and even cocktails! Today, it makes its way into a cake! With dried rose petals actually baked into the cake itself, this is a beautifully feminine/romantic dessert. This cake would be perfect for a bridal shower, Mother’s Day brunch or as I told a friend just after making it, it would make a delicious and unique wedding cake as well! Both the cardamom and rose flavors are very subtle, and they pair together so well! If you’ve ever tasted baklava, this cake reminds me of those bright flavors. You can have fun asking your guests to guess the flavor too – I bet most of them would be stumped! I’ve always loved the look of fresh flowers decorating cakes, and for this cake I thought, why not actually bake some rose petals into the cake as well? I bought these edible rose petals for the job (which I also used in these Orange Scented Shortbread Cookies with Rosewater Glaze). I’d say unless your florist can assure you that their roses are organically grown, I’d resist just using fresh rose petals. They’re often sprayed with pesticides that the FDA would not recommend you eat! Cardamom Cake Ingredients: 2 cup all-purpose flour2 1/2 teaspoons baking powder1/2 teaspoon salt1 teaspoon ground cardamom 1 cup butter, softened (2 sticks)1 3/4 cup granulated sugar3 eggs1 tablespoon vanilla extract2/3 cup full-fat sour cream1/2 cup buttermilk1/2 cup dried rose petals Rosewater Buttercream Ingredients: 2 cups butter, softened (4 sticks)6-8 cups powdered sugar2 teaspoons vanilla extract2 teaspoons rosewater extract 1 tablespoon heavy cream, if needed Cake Directions: Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6″ cake pans with parchment paper. Whisk together the dry ingredients, flour through cardamom. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, sour cream and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary. Stir in the rose petals. Spoon the batter into the prepared cake pans. Bake 30-35 minutes or until a toothpick comes out with moist crumbs. Allow to cool about 10 minutes in the cake pans, and then invert the cakes onto a cooling rack with the “top” of the cake down. This will help flatten the cakes. Once the cakes come to room temperature, wrap in plastic wrap and freeze for 30 minutes before frosting. Rosewater Buttercream Directions: Whip the butter until light and fluffy. Slowly add the powdered sugar and mix on low speed until incorporated. Add vanilla and rose water extracts. Increase the speed to high, and mix about 2-3 minutes. If the frosting is too thick, add a little heavy cream. FacebookTweetPinYummly
The seasons have always been a huge source of inspiration for me. When summer fades to autumn, or when winter warms into spring, these transitions are one of the most exciting times of the year. For it is during these shifts in our surroundings that I find my mind is the most inspired, bursting with […]
So it's here......the 4th chocolate Ruby Chocolate or RB1 Callebaut has been released in Australia and it's pink. PINK I tell you. Yup all it took to bring me back from blogging hiatus is pink chocolate. Now I know there has been a little bit of instahype surrounding RB1 in Australia and who can really blame anyone. Pink chocolate is always instaworthy. But does it live up to the hype? Hiya ruby chocolate. Teacup, cutlery and tea strainer all Cristina Rae To try it out I had a little bit of a taste test with my friend and her daughter a few nights ago. I did up a plate with some Callebaut white, dark, RB1 and some Lindt milk. Truth is no one picked the Ruby as their favourite on the night but to be fair I had just had Indian food delivered before hand and I don't think we started off with the clearest palate. So I've just tried it again and it's not bad and I think maybe it's even pretty good. Kinda not what I expected at first but it is growing on me. As described it is fruity and it has the lovely Callebaut texture that makes that brand my go to for white and dark chocolate. To celebrate this new chocolate I've been in my kitchen creating and decided to start of with macarons 'cause they are kinda my thing. Picture from my instagram feed The shells are are a plain french almond macaron and the filling is a whipped ruby chocolate ganache buttercream with a touch of rose. Due to whipping the ganache and the addition of butter and sugar the RB1 chocolate flavour which is not overly robust does not really shine through as much as it could. If you want the full ruby chocolate flavour experience I recommend making a regular ganache (ratio 3 parts chocolate 1 part cream). I've decorated mine with a little bit of piped ganache, a strawberry crisp (which is like a strawberry whopper) and a gold soft pearl. If you don't have any ruby chocolate handy you can substitute white chocolate and they would still be just as lovely. Linda Vandermeer-McCubbin is a blogger, baker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in 2011 the book is still available online. Ruby Rosewater Macarons (makes approx 30 filled macarons) Fill the shells with the filling (included after recipe for shells) at least 1 day before you serve to get the correct consistency. Store in an airtight container in fridge and then bring to room temperature about 30 minutes prior to serving. 190 gram (6 5/8 oz)almond meal (almond flour) 190 gram pure icing sugar (6 5/8 oz powdered sugar) 190 gram granulated sugar (6 5/8 oz) 48 grams water (1 5/8 oz) 140 gram egg whites aged split into 2 lots of 70grams each (5 oz split into 2 lots of 2 1/2oz each)* pink food colour ice (I use gel type food color like Wilton) *ageing egg whites refers to separating the yolks from whites and then leaving the whites to age for a few days. This can be done on the counter if your countries climate permits or in the fridge, wrap the bowl with plastic wrap and then pop a few holes in the top. Alternately you can pop fresh egg whites in the microwave on high for 10 seconds or so - I used the microwave method in this batch pictured. 1. Mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer. Do not over process as the meal can become oily. Sieve into a large bowl. Add colour and 70g (2 1/2 ounce) of the egg whites to the sugar/almond mixture but don’t mix in. 2. Place remaining 70g (2 1/2 ounce) of egg whites in bowl of mixer fitted with the whisk. 3. Pop granulated sugar and water into saucepan stir to combine and cook without stirring to 118C (245 F). Brush down the sides with a pastry brush dipped in water as required to avoid the sugar crystallizing. Once the mixture reaches 115C (240 F) start mixing the egg whites on high. Make sure you have a pouring shield on your mixer, when the sugar syrup reaches 118C (245 F)remove from heat and immediately pour in a thin stream down the side of the mixer bowl continuing to whisk on high. 4. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch, around 50C (120 F). 5. Add meringue mixture to almond mixture and using a large spatula fold the mixture together until it starts to shine and forms a ribbon that disappears back into the mixture after about 20 seconds. 6. Add the mixture to a piping bag fitted with a plain tip (or just cut the end of a disposable piping bag, that's what I do) and pipe in lines onto parchment lined baking sheets. To make the macarons as even as possible I apply a constant slow pressure to the piping bag and count a few numbers like up to 3 for each one. 7. Set aside for about 30 minutes or until the macarons have formed a skin so that the macaron mixture does not stick to your finger when gently touched. If the weather is humid this step may take longer up to 2 hours. I pop on the aircon if it's humid at my house. 8. Meanwhile preheat oven to 140C (285 F)#. Once ready bake the macaroons for around 13 to 15 minutes depending on size, it may take longer, all ovens are different. If they are baked and you gently push on the side the tops will not move, if the tops do move do bake for another minute or 2. Also they should not be browned if they are reduce the heat for the next batch or bake for less time. 9. Once baked remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells. 10. Once cooled match disks into like sizes and sandwich together using the ganache. # The recipe stipulates 140 C however my new house and kitchen I used the fan forced option at 130C (265 F) and it worked out lovely. Ruby rose whipped ganache buttercream I used a Wilton closed star tip 31 to pipe and decorate 240g (8 1/2 oz) RB1 chocolate (Callebaut Ruby Chocolate) 80g (2 3/4 oz)cream 50g (1 3/4 oz which is just under 1/2 stick) unsalted butter 1/2 cup icing sugar (powdered sugar) 1 Tbsp rose water (or to taste) generous pinch salt flakes Heat cream and add to chocolate, allow to sit a few minutes and then gently whisk until smooth. Cool until nearly set. Add ganache and remaining ingredients to the bowl of a stand mixer and whisk until light and fluffy. I love when people share my blog ideas and give credit. All posts contain original ideas, photography and recipes by Linda Vandermeer-McCubbin unless otherwise credited. 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Indulge in the delicate and exotic flavors of Pistachio Rosewater Mousse, a luxurious dessert perfect for any special occasion.
Try this easy pistachio cake scented with rosewater and topped with a dark chocolate ganache frosting.
Nigella's perfect apricot and almond cake: simple, beautiful, fragrant and beguiling. Throw all the ingredients into a food processor for a quick treat.
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Rosewater biscuits are the perfect easy treat for afternoon tea or to give as a gift. They're also really easy to make with just 10 ingredients.
Eloise Shardlow creates a delicate, floral twist on the classic sponge cake. Dried rose petals, rose icing and raspberries make for a showstopping decoration
Light, floral, and gorgeously pink, my Rosewater Gelato Recipe is everything your summer needs to keep everything cool and refreshing!
Lemon and Rosewater Cake brings the flavors of Summer and a Secret Garden to a moist and delicious Bundt cake.
Rosewater cake with coconut. One bowl and very easy to make yet looks impressive and tastes delicious. The sour cream glaze is amazing.
The Pistachio Rosewater Cake is a true delight that brings together the delicate, floral notes of rosewater with the rich, nutty flavor of pistachios. This cake is not only a treat for the taste buds but also a feast for the eyes, making it an exquisite addition to your dessert table.
