When I was making a birthday cake with Mai sis. last time, she asked me if I know how to make flowers with icing or frosting. This question really woke me up because the answer is "No!" Although I have learned various ways to decorate a cake by myself, I haven't tried to make flowers frosting on the cake, especially a rose one. Therefore, I went straight to HEB afterward and buy some good cake decorating tips such as 1M, 22, etc. to practice. Today is my first attempt to use the 1M tip and make a Rose cake, and because I bake it in a Bundt pan, so I just call it a ROSE BUNDT CAKE. The base of this cake is also an innovation. I search for new recipes and combine something more to make an Orange Ginger Pound Cake with a lot of dried fruit and nuts inside. This is for our breakfast tomorrow, but maybe I will have a small slice right after posting this entry Just can't wait!



ORANGE GINGER POUND CAKE RECIPE:
* 2 2/3 cup all-purpose flour
* 1 1/4 cup sugar
* 3 teaspoons baking powder
* 1/4 teaspoon salt
* 16 tablespoons (2 sticks/8 ounces/225 gram) unsalted butter, softened
* 3 large whole eggs
* 3 large egg yolks
* 3/4 cup milk
* 1 tablespoon finely grated orange zest
* 1/2 cup chopped pecan or walnut
* A handful of dried cranberry or raisin (or both)
* Juice of one fresh orange (about 4 tablespoons)
* 3 tablespoon finely grated fresh ginger
* 1 tube or Bundt pan, sprayed



1. Set a rack in the lower third of the oven and preheat to 325 degree F (or 160 degree C)
2. In the bowl of an electric mixer, combine flour + sugar + baking powder + salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed until crumbly. About 1-2 minutes
3. In a separate bowl, whisk together the eggs + egg yolks + milk + orange juice & zest + ginger. The, on medium speed, beat about 1/3 of this mixture into the flour mixture in step 2.
4. Stop and scrape the bowl. Add half of the mixture and beat for 2 minutes. Repeat with the other half.
5. Use a large rubber spatula to fold in the chopped nut and dried fruit. Give the batter the final mixing. Scrape the batter into the prepared pan and smooth the top.
6. Bake for 1 hour in the preheated oven. Then, cool the cake in pan for 5 minutes before invert and let cool completely on rack



BUTTER CREAM FROSTING:
* 1 stick unsalted butter, soften
* 6 ounces cream cheese, at room temperature
* 2 cups confectioner sugar
* 10 drops of red food color
* 1 teaspoon vanilla extract

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, red food color, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Add the powder sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten it further. Put your Wilton 1M tip (or any large open star tip) into the pastry bag then fill it up with the icing.

*** To make your rose, start in the center, then slowly move your tip in a circle around the center point. I wanted a single rose to span the side of the cake so I looped around my center point twice. Try to end in the same place each time. You can also watch this video tutorials for more demonstration: http://www.youtube.com/watch?v=ReAz4SExuwg



In the photos, I also decorate more with chocolate frosting to create more contrast, but this step is totally up to you.



This Rose Bundt Cake is selected on Foodgawker.com too! This is the 9th one on the row. So proud!
http://foodgawker.com/post/2011/02/22/92784/