Will you accept this rose? ;)
Who else is watching The Bachelor this season? I admit, I wasn’t sure if I could get on board this season with Colton as the new Bachelor, but here I am…recording the show as I write. The girls are very young this season! And Colton is very “young,” too – hehe. Anyway, with Valentines’s Day around the corner and another season of The Bachelor being on the verizon, I was inspired to bake up roses!
I discovered the Nordicware “Sweetheart Roses” Bundt Pan at Williams Sonoma recently, and I knew I had to make something with it! I picked up a bag of Cara Cara oranges at my local Trader Joe’s, and I went to work! Have you ever tried a Cara Cara orange? They taste like most typical oranges, however their inside citrus bellies have a pink hue, and I love pink – perfect for Valentine’s Day.
These "Rosebundt" cakes sort of evolved as I was making them. I knew I wanted them to have a citrusy—pink color and icing, but I had no idea they would sparkle by the time I was done with them. Who doesn’t love a little bundt bling, am I right?
After I iced these rosebundts with a pink Cara Cara frosting, I lightly sprinkled them with a little Cake Craft White Pearl Dust. Magical!
This bundt cake recipe yields 3 dozen roses, so you’ll have plenty of the to give out for Valentine’s Day or you could also give them by the dozen. Trust me when I say, the flavors are amazing. These treats have the perfect amount of sweet and citrus and they’ll have you craving more. I hope you decide to make these and let me know how they turn out!
1. Preheat the oven to 350 degrees and spray with Bak-Klene ZT Nonstick Baking Spray or liberally grease and flour the Nordic Ware Rose Cakelet Pan.
2. Stir together the eggs, vanilla, Cara Cara orange juice, zest, and strawberry jam in a bowl or measuring cup and set aside.
3. In the bowl of a stand mixer, or a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and stir on low until combined, about 30 seconds. Keeping the mixer on low, add the butter one tablespoon at a time and continue to beat until the mixture is uniform and crumbly.
4. Increase the speed to medium and slowly pour in the egg and juice mixture. Continue to beat until the batter is smooth and fluffy, about 2 minutes. Pour the batter into the sprayed or butter/flour dusted Nordic Ware Rose Cakelet Pan (fill about 2/3 full) and bake in the preheated oven for about 15 - 18 minutes, until golden and inserted toothpick or cake tester comes out clean. Allow to cool on a cooling rack for about 20 minutes, then carefully invert on the rack to continue cooling completely.Glaze directions: 1. Combine all three ingredients until no lumps of sugar remain. Add more sugar to thicken glaze slightly and add small amounts of juice to thin the glaze out. I prefer my glaze slightly thinner so I can still see the shape and lines of the rose. The glaze will come out a light orange-pink color. If you want a “pinker” hue, then add one drop of red food coloring to the icing mix. Once the cake is cooled completely, pour the glaze over top and allow it to drizzle down the sides. Store at room temperature for up to three days. Tips: Bak-Klene ZT Nonstick Baking Spray is the best is the best! Feel free to thoroughly butter and flour you’re your rosette baking tin, but I used Bak-Klene and not one of my cake were compromised. Don’t fill the roses with batter all the way to the top – try 2/3 full. If they go a little over, you can always wait until they are fully cooled and slice of the bottom to create an even surface.
This recipe was adapted from Wood and Spoon