I first saw a cake such as this in the Crabapple Bakery Cupcake book. Oddly enough it was the recipe that most caught my eye yet it wasn’t even a cupcake. I sought to recreate something as a gift to someone that was pretty enough to present. However I don’t have the book and using improv skills when baking is not necessarily a good thing. I came across this recipe on the Taste website and though it might do, with the rose and sour cream giving it a delicate flush.
I have searched high and low for set of dariole moulds to no avail. I could only find was a single dariole mould at House. So I improv’d again and used tall souffle cupcake cups and peeled away the paper at the end. Hence the not entirely smooth cake outer. Should I dare make these again I would use a more sturdy robust cake like the Paula Deen Sour Cream pound cake (without the bi carb) so that it was a little more study on its feet.
Amazingly the easiest part was the royal icing. Although I did manage to screw that up transporting it from the tray to the plate. If only it weren’t for unforgiving *sigh*
Sour cream and rose mini cakes
Ingredients (serves 6)
- 115g unsalted butter, softened
- 250g caster sugar
- 3 eggs, separated
- 1 1/3cup (200g) plain flour
- 1/4 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 150ml sour cream
- 1 tsp rosewater
Royal Icing:
- 250g pure icing sugar, sifted
- 1 egg white
- rose pink food colouring (liquid or gel)
- 1 tsp rosewater
- Pink sugar flowers, for decoration
Method
1. Preheat the oven to 160°C. Grease and flour 10 dariole moulds or tall cupcake liners
2. Cream butter and half the sugar in the bowl of an electric mixer until light and fluffy. Add egg yolks and beat until just combined. Sift together flour, soda and baking powder. Place alternating spoonfuls of sour cream and dry ingredients into creamed mixture, stirring well. Add vanilla.
3. Whisk eggwhites until soft peaks form, then slowly add and beat in remaining sugar. Beat until stiff peaks form. Add a little of the egg whites to cake mixture to loosen, then fold in remaining egg whites. Fill pan and bake for 25-30 minutes or until a skewer inserted into centre comes out clean. Remove from oven and cool in paper pans. Remove from paper when cool and trim the bottom so that they lay flat.
4. For the icing, sift icing sugar through very fine sieve. Lightly beat egg white in a small bowl with a clean electric mixer; beat in icing sugar a tablespoon at at time. When icing reaches firm peaks, use wooden spoon to beat in juice and colouring. Cover tightly with plastic wrap.
Recipe adapted from taste.com.au
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21 Comments | Add your own
These are the prettiest things I’ve seen in a long time. Nice pink background and font, too! Does the rosewater give the icing any flavour?
They are gorgeous! So cute… And those little roses are so adorable.
I was just back to copy the icing recipe and noticed that you have ‘250 cups’ of icing sugar. Surely not??!!
Hi belle-Thanks so much! Yep the whole thing is very entirely rose scented. It smells amazing, but the good thing was that even the boys like the ultra girly cakes!
Hi Rosa-Thankyou!
I confess I bought the roses, I’m not quite up there with the flower makers just yet!
Hi belle-Oops! Yes it is supposed to be 250grams. 250cups would be simply frightening
i luv the matching apron ~
My jaw keeps hitting the floor each time I look at your site!
These look sensational
Hi Tian-YAY I’m so glad that the matching apron was noticed!
Hi Cappucino-Why thankyou!
That’s such a lovely thing to say!
They are gorgeous! You should definitely get your hands on the Crabapple book – it’s fabulous!
They’re beautiful!
PS. You can get dariole moulds online at http://www.chef.com.au/show.php?subcategory=246 – no affiliation, but have ordered from them in the past and been satisfied.
I love the way the icing hangs
If you want, I can send you a copy of the recipe because I have the book. Also, have you thought about Essential Ingredient in Crows Nest or Chefs Warehouse in the city, for the moulds?
Hi Kel-Thanks so much
I know, the book looks great. Perhaps I’ll get it for my birthday or something!
Hi Kate-Thankyou!
And that’s a brilliant site, thanks for that. I had never heard of it but there’s some great stuff there and it’s good to know that you’ve purchased from there without a problem!
Hi Y-Thanks-my husband said he liked the more “drippy” effect but I wasn’t sure if he was just being nice or not
That would be brilliant-my email address is: info AT notquitenigellaDOTcom. Thanks so much for that!
Thanks for those two suggestions, I might give them a try after the chef.com.au site above. I love not having to leave my chair and go shopping!
I have one plastic dariole mould somewhere.. and that’s it. It’s a ’souvenir’.. but that’s another story
These little cakes are so eye-catchingly pretty. I love their shape. I also love sour cream in cakes (and everything else)!
Hi Maria-Hehe sounds like it might be a long but interesting story!
Thankyou so much
Sour cream is fabulous isn’t it, it makes everything better really.
these look simply gorgeus…so amazingly delicate and pretty. whoever they were a gift for must have had a hard time taking that first bite! i love your roses too. were they made with the bubblegum tape you mentioned? what is that? my curiosity is piqued!
Hi airy fairy-Thanks so much
I gave them to my mother for her birthday. I figured pink and roses were a “mother” kind of thing! I bought the roses, I haven’t made any from bubblegum tape for a while, not since they stopped stocking it at my supermarket 
I wish they’d bring it back in, it was so easy!
cute as a rose-scented button!
Hi michelle-Thanks so much! They did indeed end up as rose scented buttons
Those look amazing, I am also seeking some baba/dariole molds… I can get them online but so far not in stores!
Hi Mara-Thankyou so much! Yes they never seem to have much of a selection in store. Perhaps they sell out as they’re so popular!
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