Martha’s Strawberry, Champagne And Rose Cake

Recipe and recipe photo by Waitrose

Martha’s Strawberry, Champagne And Rose Cake. Hello friends. So how are you today? How beautiful is this Martha’s strawberry, champagne and rose cake?

So pretty. Great for any parties you might be planning.

Too adorable to eat!? Ha!!

Table Of Content:

  1. Firstly, Martha’s Strawberry, Champagne And Rose Cake Ingredients.
  2. Secondly, Martha’s Strawberry, Champagne And Rose Cake Method.
  3. Other Cake Recipe Ideas.
Martha's Strawberry, Champagne And Rose Cake

Martha’s Strawberry, Champagne And Rose Cake:

Preparation time: 25 minutes to 30 minutes

Cooking time: 90 minutes + chilling

Total time:1 hour 55-2 hours + chilling

Serves: 16

Ingredients:

For The 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

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

The Buttercream Filling:

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

Martha’s Strawberry, Champagne And Rose Cake Method:

  1. Firstly, 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 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 the 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. Last but not least, leave to cool completely.

Martha’s Strawberry, Champagne And Rose Cake To Make The White Chocolate Decorations:

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

To Make The Shards:

  • Take a quarter of the remaining white chocolate and mix in the food colouring until it is one uniform colour, then transfer this mixture into a piping bag. 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.
  • Leave to set at room temperature for 30 minutes, then score 12 large triangles into it with a sharp knife. Chill until completely solid.

For The Buttercream:

  • Beat the soft butter and icing sugar in a stand mixer until it clumps together. 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.

Martha’s Strawberry, Champagne And Rose Cake To Assemble:

  1. Firstly, place the bottom layer of sponge onto a large plate. Spread the top with buttercream and 3 tbsp strawberry jam, repeat with the second layer of sponge, then add the third on top.
  2. Cover the whole cake with a thin layer of buttercream, then place in the fridge for 20 minutes to solidify.
  3. 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 before enjoying.
  5. Last but not least, any leftover icing can be kept in the fridge for up to a week to use for cupcakes or to fill macaroons.
Martha's Strawberry, Champagne And Rose Cake

So what do you think of this Martha’s Strawberry, Champagne And Rose Cake recipe? Do you also fancy making one?

*Recipe and recipe photo by Waitrose*

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  • Secondly, Strawberry Chiffon Cake. Strawberry Chiffon Cake. Yum yum!! 🍓 A real girly pink, this American-style whisked sponge cake is made with pureed strawberries and vegetable oil rather than butter so is light but still moist and moreish. It will look stunning on your table, don’t you think? Such a stunning cake. Great for any occasion. You don’t need any fancy tins to make this, just 2, 20cm (8inch) springform tins that you can easily pick up from the supermarket. Strawberry Chiffon Cake. So pretty. Too pretty to eat? No, never 🙂
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Martha’s Strawberry, Champagne And Rose Cake:

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Did You See 8 Summer Gin Recipes And Food Ideas For World Gin Day? Did you also know that today is World Gin Day? Do you love a spot of gin? As today I am sharing 8 Summer Gin Recipes And Food Ideas. Gin recipes, and not just recipes you drink! My favourite go-to easy gin recipe has to be, any kind of Orange Gin* and a can off orange San Pellegrino. A simple gin cocktail recipe in minutes. I do like to experiment with my gin cocktails too. 8 Summer Gin Recipes And Food Ideas For World Gin Day.

Martha's Strawberry, Champagne And Rose Cake
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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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4 Comments

  1. Margarett Murphy
    4 May 2016 / 5:04 PM

    This looks beautiful!

  2. Huamei Chen
    26 July 2020 / 1:39 PM

    Hi, Clare Justine
    How many inches baking tins for a 3 x 20cm round baking tins.

    • 27 July 2020 / 9:30 PM

      Hi, this is a guest post but I think it is the small ones that are between 7-8 inches

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