Martha’s strawberry, Champagne & rose cake

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

For 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

For the buttercream filling:

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

Instructions

1. Preheat the oven to 170°C, gas mark 3, then grease and line 3 x 20cm round baking pans with baking paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, flour, baking powder, and salt. Mix on low until all of the butter has been mixed into the dry ingredients and the texture is sandy.
3. Combine the milk, eggs, and vanilla in a small jug. Pour the mixture down the edge of the flour and butter bowl while keeping the mixer on low speed. When all of the liquid has been added, beat for 2 minutes on high speed until the mixture is light and fluffy.
4. Divide the batter evenly among the prepared muffin pans and bake for 25-30 minutes, or until golden brown.
5. While the cake is baking, combine the sugar and 100ml water in a saucepan and bring to a boil. Remove from the fire after 2 minutes and mix in the rose water.
6. Allow 10 minutes for the cakes to cool in the pans before brushing liberally with the cooled rose syrup. Allow to cool completely before using.
7. To prepare the white chocolate embellishments, melt the chocolate in a basin over a pan of hot water until completely smooth. Place the strawberries on baking parchment to set after being dipped in chocolate. To make the shards, combine a quarter of the remaining white chocolate with the food coloring until it is a uniform color, then transfer to a piping bag. Fill a large, lined baking pan halfway with white chocolate, then drizzle with pink chocolate and top with dried strawberries and rose petals. Allow 30 minutes for it to come to room temperature before slicing it into 12 big triangles using a sharp knife. Chill until the mixture is totally solid.
8. In a stand mixer, cream together the soft butter and icing sugar until it clumps together. Adding a few teaspoons of Champagne at a time until the icing loosens and turns fluffy. To get air in, beat at a high speed for 3-4 minutes.
9. Place the bottom layer of sponge on a big plate to construct. Spread the top with buttercream and 3 tbsp strawberry jam, then put the second and third layers of sponge on top. Cover the entire cake in a thin coating of buttercream and refrigerate for 20 minutes to set. Then, using a wide palette knife, apply extra buttercream to the chilled cake to get a smooth, clean finish. Before serving, arrange the chocolate shards and strawberries on top, then top with dried berries and rose petals.
   Any leftover frosting may be stored in the refrigerator for up to a week and used to fill cupcakes or macarons.

Source: Waitrose

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