So this was one of the treats I brought with me to my casting session for The Great American Baking Show. Given the timeframe I really only had a day or two to come up with the idea, but the flavor profile had been marinating in my head for a while, so it only remained to figure out how to implement it!
After some experiments with flavoring I concluded that rose-flavored cake was only mediocre and the pepper didn’t come through all that well in the frosting, so I used crushed pink peppercorns (which are really not peppercorns but are an unrelated berry) in the cake batter and made a buttercream flavored with rosewater to set it off. The floral notes really complement each other well (pink peppercorn cake may be a new favorite of mine), and adding fresh raspberries really added a punch of flavor to make it light and refreshing. I really, really like this cake as a whole, and will totally be making it again at some point.
I confess that out of paranoia over flavor and texture, I eventually made no fewer than four different versions of my cake layers for the big day, deciding at the last minute which one to use (the first one– go figure). And then my favorite cooked-flour frosting was too loose to properly frost the outside of my cake, so I had to make a second batch of frosting, this time with powdered sugar, for the outside. And while I made my initial batch of meringues with freeze-dried raspberry powder, the resulting grayish-purple color was very unattractive, so I made a second batch that was plain vanilla. So to summarize, there was a LOT of stuff leftover from making this perfect-looking cake!Continue reading