The Strawberry, Champagne & Rose Cake is a luxurious and elegant dessert that combines the flavors of strawberries, champagne, and delicate rose petals. This exquisite cake is perfect for celebrating special occasions or adding a touch of opulence to any gathering.

The origins of this cake can be traced back to the creativity and culinary expertise of master pastry chefs who sought to create a dessert that embodies the essence of celebration and romance. The combination of strawberries, champagne, and rose petals adds a delightful touch of sophistication and allure to the classic cake.

Imagine a grand soirée hosted by a renowned pastry chef, Madame Isabelle, at her elegant patisserie in the heart of Paris. The occasion is a celebration of love and joy, and Madame Isabelle has meticulously designed a cake that captures the essence of the event.

Madame Isabelle begins with a luscious sponge cake, infused with the flavors of vanilla and delicately balanced with a hint of salt. The cake layers are tender and moist, a testament to her skillful blending of ingredients.

To infuse the cake with the essence of celebration, Madame Isabelle creates a rose syrup with a touch of sweetness. This syrup is generously brushed over the baked sponge layers, imparting a delicate floral aroma and a subtle rose flavor that lingers on the taste buds.

For the filling, she whips up a luxurious buttercream infused with champagne or prosecco. The effervescence of the sparkling wine adds a lightness and festive touch to the velvety smooth buttercream, elevating it to a whole new level of indulgence.

To add visual splendor to the creation, Madame Isabelle crafts exquisite chocolate decorations. She dips plump British strawberries in white chocolate, creating elegant and decadent treats that will adorn the cake.

For the finishing touch, she creates shimmering chocolate shards with a hint of pink color, reminiscent of blush-colored roses. The shards glisten like jewels, symbolizing the precious moments of celebration.

The Strawberry, Champagne & Rose Cake is assembled with utmost care and attention to detail. Each layer of sponge is generously spread with the champagne-infused buttercream and a dollop of sweet strawberry preserve, creating a harmonious marriage of flavors.

Finally, the cake is adorned with the chocolate-dipped strawberries, delicate rose petals, and the captivating chocolate shards, transforming it into a work of art that reflects the spirit of love and celebration.

The creation of this cake becomes an unforgettable experience, a masterpiece that showcases Madame Isabelle’s culinary artistry and her passion for creating moments of joy through her delectable creations.

INGREDIENTS

Sponge:

• 125g unsalted butter, softened
• 400g caster sugar
• 350g plain flour
• 3 tsp baking powder
• ¼ tsp salt
• 350ml milk
• 3 medium eggs
• 1 tsp vanilla extract

For the Syrup:

• 140g caster sugar
• 1 tsp rose water

For the Decoration:

• 400g white chocolate
• 5 Waitrose British Strawberries
• Dr. Oetker Hot Pink Gel Food Colour
• Waitrose Cooks’ Homebaking Freeze Dried Strawberries and Cooks’ Ingredients Rose Petals

For the Buttercream Filling:

• 250g unsalted butter, softened
• 500g icing sugar
• 125ml Champagne or Prosecco
• 6 tbsp Waitrose Duchy Organic Strawberry Preserve

INSTRUCTIONS

1. Grease and line 3 x 20cm round baking tins with baking parchment, and preheat the oven to 170ºC, gas mark 3.
2. Place the butter, sugar, flour, baking powder, and salt into the bowl of a stand mixer with a paddle attachment. Mix on low until all the butter is rubbed into the dry mixture and it has a sandy texture.
3. In a small jug, beat together the milk, eggs, and vanilla. Keeping the mixer on a low speed, pour the mixture down the side of the flour and butter bowl. When all the liquid has been added, beat on a high speed for 2 minutes until it is light and fluffy.
4. Divide the mixture evenly between the prepared tins and bake in the preheated oven for 25-30 minutes until golden brown.
5. While the cake is baking, place the sugar into a saucepan with 100ml of water and bring to a boil. Simmer for 2 minutes, then remove from the heat and stir in the rose water.
6. When the cakes are cooked, leave them to cool in the tins for 10 minutes, then liberally brush with the cooled rose syrup. Leave to cool completely.

Chocolate Decorations:

1. Melt the chocolate over a bowl of simmering water until smooth. Dip the strawberries into the chocolate and place them onto baking parchment to set.

Chocolate Shards:

1. Take a quarter of the remaining white chocolate and mix in the hot pink gel food coloring until it is one uniform color, then transfer this mixture into a piping bag.
2. Pour the rest of the white chocolate into a large, lined baking tray, then drizzle with the pink chocolate and scatter over dried strawberries and rose petals.
3. Leave to set at room temperature for 30 minutes, then score 12 large triangles into it with a sharp knife. Chill until completely solid.

Buttercream:

1. Beat the softened butter and icing sugar in a stand mixer until it clumps together.
2. Add the champagne, a few tablespoons at a time, until the icing loosens up and becomes fluffy. Beat on a high speed for 3-4 minutes to get air in.

Assemble the Cake:

1. Place the bottom layer of sponge onto a large plate.
2. Spread the top with buttercream and 3 tbsp strawberry jam, repeat with the second layer of sponge, then add the third on top.
3. Cover the whole cake with a thin layer of buttercream, then place in the fridge for 20 minutes to solidify. Then, using a large palette knife, coat the chilled cake with more buttercream to achieve a smooth, clean finish.
4. Arrange the chocolate shards and strawberries on top, then sprinkle over some dried berries and rose petals.

Enjoy your Strawberry, Champagne & Rose Cake, a delightful celebration of flavors and a work of art on your plate!