Welcome to the new look of Kitchen Therapy!
I am so excited for this new change. To be honest, I had become so used to my old template, that when I was told it needed an upgrade, I spent weeks in silent mourning.
But like Jennifer Smith says, “There’s no such thing as a completely fresh start. Everything new arrives on the heels of something old, and every beginning comes at the cost of an ending.”
So today, we’re being literal: revamping the lemon + rose cake to make it brand new!
I am murdering out the dried rose petals from here, but leaving the base of the cake as is, but injected with real vanilla bean and lots of fresh lemon zest.
I top it with this luscious white frosting, which is so sneakily easy to make, with a refreshing lemon zest and vanilla bean to really spruce up the flavours.
And the best part of this beauty – sugared rose petals! I spent a few days mulling over them, and decided I just had to give them a shot. I am not very artistic or delicate when it comes to cake styling. Truthfully, cakes tend to be eaten as soon as they are out of the oven in my house, so the question of fancy-ing up doesn’t arise! These were made so easily and impressed people tremendously: win-win! Only thing, you need to make them a day before so they can dry properly.
This is a cake that you want to spend time making, peacefully, with some music on and surrounded by fragrant lemons, real vanilla pods and pretty roses. And best served with a cup of coffee!