i bought these rose shaped silicone molds and was so eager to use them so i made these cranberry rose teacakes. i was never a fan of silicone molds since they give baked goods a weird sheen. luckily these did not! i added dried rose petals, nielsen massey’s rosewater extract, rose syrup, vanilla bean paste and a touch of pink food coloring. paired them with my favorite TWG’s bain de roses tea and they were so good!
this is essentially a pound cake, and also my first time use a pound cake recipe to make them into other shapes. apart from some weird air bubbles at the bottom (or top, after turning over), they turned out really well. you could also use your favorite pound cake or sponge cake recipe.
rose shaped silicone mold, pretty versatile and very essential for afternoon tea! can also be used for puddings, jellies, even non edibles like soaps and candles.
i used the same recipe for the tri colored pound cake two entries back and did some tweaks. makes exactly 6 teacakes.
100g butter, softened
100g cake flour
1 tsp baking powder
1 tsp each of rosewater extract, rose syrup, vanilla bean paste
5 dried rose buds, ground
handful of dried cranberries or craisins, chopped
pink or red food coloring
1. preheat oven to 170C.
2. in a bowl cream together butter and sugar until pale.
3. add in eggs one at a time and whisk until combined. add in rosewater, rose syrup, vanilla and food coloring.
4. sift together cake flour & baking powder and add into the above.
5. fold in dried roses and cranberries and mix well.
6. pipe or spoon batter into the rose shaped mold. i find that piping is less messy, you could also use an ice cream scoop.
7. bake for 18-20 mins until cooked. let cool.