One 22 cm (9 inch) round cake
(we used carrot, but you could use butter or coconut cake)
White chocolate ganache
150 g (5 oz) white chocolate melts
130 g (4V2 OZ) white chocolate, chopped
125 ml (4 fl oz) cream
250 g (8 oz) unsalted butter, chopped
2 bunches roses
1 egg white
caster sugar1-To make the ganache, put all the ingredients in a pan and stir over low heat until melted and smooth. Transfer the mixture to a small bowl, cover the surface with plastic
wrap and leave to cool completely.
Do not refrigerate. Beat with electric beaters for about 3 - 5 minutes, or until thick, pale and creamy.
2- Line 2 large trays with paper towel. To sugar the roses, firstly, try to make sure that there is no water between the petals—this will prevent the sugar hardening and may make the roses wet and limp. If you are preparing the roses the day before, leave the stems on and put them back in water even after they have been coated, to help them stay fresh. You will need to pull the petals from one of the roses. Choose some leaves also and set them aside.
3- Place the egg white in a bowl and whisk lightly until just foamy. Put the caster sugar on a large plate. Take a rose petal and use a small brush to paint the egg white lightly over the petal—make sure the entire petal is coated, but not too heavily. Sprinkle the sugar over the petal, to completely coat, then shake lightly to remove excess sugar
and put the petal on the tray.
Repeat until you have coated all the petals and leaves.
4-Hold the whole roses carefully and brush gently over and between the petals and down some of the leaves. Sprinkle with the sugar, shaking off the excess, and stand the rose in a jar of water—don't let the sugared area get wet.
5- Leave the sugared roses, petals and leaves for at least an hour to dry, depending on the humidity.
6- Place the cake on a serving plate and spread with the ganache, making swirls with a palette knife.
Trim the rose stems and arrange the roses and leaves on top of the cake. Scatter with the petals.
Ahead of time: The cake can be decorated up to 5 hours in advance. In hot weather, decorate
just prior to serving. The roses can be sugared the day before.
Note! If you are using carrot cake, you might prefer to use a cream cheese frosting rather than the ganache: beat 375 g (13 oz) cream cheese and 75 g (2V2 oz) softened butter with electric beaters until smooth and creamy. Gradually beat in 90 g (3 oz) sifted icing sugar and 1 teaspoon vanilla essence until thick and creamy.