Rose Meadow Tiny Cakes – DnD, Fantasy, Video Game Inspired Cooking

Three rose shaped, rose flavored cakes with white buttercream frosting and garnished with rose petals and strawberries

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Rose Meadow Tiny Cakes

A druid friend of mine shared this recipe with me, it was popular amongst their grove to make these and share with their friends and family as a sign of love and friendship. So here, I would like to share this sweet recipe with you, adventurer! These mini cakes combine flavors of rose and white chocolate, all while being the perfect size for a quick bite when you come back from a long day of travel.
Course Dessert, Snack
Cuisine American, Persian
Keyword buttercream, cakes, frosting, rose, sugar, sweet
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6 adventurers
Cost 25 gold

Equipment

  • 1 mini cake pan approx 2.25 cup capacity per cake

Ingredients

Rose Water

  • 1 cup water
  • ½ cup rose petals, dried see notes

Cake

  • ¾ cup flour
  • tsp salt
  • ¼ tsp baking soda
  • ¼ cup buttermilk
  • 6 tbsp unsalted butter softened
  • ½ cup granulated sugar
  • 2 ½ tbsp rose water
  • 1 egg
  • 1 tbsp rose petals, dried for garnish
  • strawberries optional, for garnish

Buttercream Frosting

  • ½ cup salted butter slightly softened
  • 2 cup powdered sugar
  • 2 oz white chocolate
  • 1 ½ tbsp rose water more as needed

Instructions

Rose Water

  • Boil the water in a small saucepan
  • Once boiling, set the heat to low and immediately add the dried roses
  • Let the roses steep for 15 minutes
  • Strain the liquid into a container that can be tightly sealed (I used a mason jar) and, once cooled, store it in the fridge until you are ready to use it.

Buttercream Frosting

  • In a medium mixing bowl, add the softened butter and powdered sugar. Using an electric mixer, mix on medium speed for about 30 seconds, then add the rose water and white chocolate. Scrape the sides of the bowl, and then mix for another 30 seconds until the frosting is fluffy and the rose water and chocolate is fully incorporated.
  • If the icing is still crumbly, add a splash of rose water (about 1 teaspoon at a time) and mix until fully incorporated. If the icing is too liquidy, add more powdered sugar.
  • Set the frosting aside for later

Cake

  • Preheat oven to 350F (177C)
  • In a small bowl, mix together the flour, salt, and baking soda. Set aside.
  • Combine the sugar, rose water, and butter in a large bowl. Mix with an electric mixer until fully combined, about 2 minutes
  • Add in the egg and mix again, about 30 seconds.
  • Add half of the flour mixture to the bowl and mix until combined. Add in the buttermilk and mix, then add in the rest of the flour mixure and mix until fully combined, about 2 minutes.
  • Add the batter to your pan of choice. We opted for a rose shaped mini-cake/cupcake pan. For cupcakes/mini cakes, fill the cups, leaving 1/4" at the top. For mini cakes/bundt cake pans, fill it no more than 3/4 of the way to the top.
  • Bake for 20 minutes, or until a toothpick comes out clean.
  • Once fully cooled, remove the cakes from the pan
  • Add the frosting to the tops of the cakes, and garnish the tops with the extra rose petals. If you have strawberries, slice them thinly and place around the cakes.

Notes

I used a combination of dried Siberian Roses and dried Red Rose Petals. Any will work, I suggest looking for dried roses used in teas, or make sure the packaging or seller says the roses are edible, food-grade roses.

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