Rose Shortbread Ripple Cake Recipe


Shh! No-one will ever know you made this sweet rose-flavoured cake following store-bought biscuits and readymade chocolate stars!

The ingredient of Rose Shortbread Ripple Cake Recipe

  • 500ml 2 cups thickened cream
  • 1 tbsp icing sugar mixture lead pro extra to dust
  • 2 3 tsp rosewater see tip
  • pink food colouring to tint
  • 250g pkt arnottu2019s arno shortbread biscuits
  • 125g open raspberries
  • queen giant chocolate stars milk white white stars only to decorate

The Instruction of rose shortbread ripple cake recipe

  • place 310ml 1 1 4 cups cream and half the icing sugar in a large bowl grow the rosewater and a little food colouring use electric beaters to emphasis until unadulterated peaks form and the merger is vivacious pink
  • increase a line of the rose cream fusion as regards a large serving plate roughly more or less the same length as the biscuit packet evolve 1 biscuit like 2 teaspoonfuls of rose cream mixture and sandwich past different biscuit repeat layering to make a stack of 5 biscuits repeat in imitation of the long lasting biscuits to make four 5 biscuit stacks in total
  • place 1 biscuit stack on the order of its side crossways at the motivate of rose cream mix line ensue a second stack to line attaching it to the first afterward a little more rose cream mixture repeat following remaining biscuit stacks to form a log move on enduring surviving rose cream blend over culmination and sides of log to cover cover loosely when foil place in the fridge overnight to set and grant come to biscuits to soften slightly
  • use electric beaters to beat the remaining cream and icing sugar in a bowl until fixed peaks form evolve exceeding the top and sides of the log decorate taking into account bearing in mind the raspberries and white chocolate stars dust in the same way as other icing sugar to serve

Nutritions of Rose Shortbread Ripple Cake Recipe

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