Mango Rose Cake is an integral part of the mango season. Commonly also known as MRC. If you are a lover of alphonso mangoes then this is a great way to indulge in mango season and enjoy a cake too. Using the same technique of rolling thinly sliced mangoes you can cover the whole cake in mango roses. I decorated just a small portion of it.
A back to blogging means, back to school time.
Last one month has been crazy with heat, kids and some health trouble. So much so that I even took break at my mom’s place very easy. Every year I usually help her putting her house in order, cleaning the attic kind of stuff, and even cooking and baking what all I create on the blog but this year I let everything fall aside and just slept my days off and gaining back some of the strength.
It was really good restful holiday for me.
Now we are back in Pune and school has resumed from today and soonest here I am!!
After my life musings, we come back to the post on hand. I baked this Mango Rose Cake for my daughter’s 6th birthday a month ago. She requested a mango flavored cake with mango roses on top. I made few roses rather than full coverage as I find this more eye-pleasing than one full rose.
You can catch my insta-stories to see day-to-day unedited photos of this cake as well as my other recipes.
I have been using another white cake recipe for 2 years and like it very much but sometimes for tiered cake, it is not as sturdy as I would like it to be. So trying out a new recipe. I will confirm my final verdict on it after soaking it liberally next time. I like my cakes to be very moist with melt in the mouth texture. So I will make one more attempt with the max soaking a cake can take and will then decide if it’s a keeper or no. Nevertheless the recipe is good and gave a great cake.
Enjoy the cake and mangoes while they last.
Mango Rose Cake
- Preheat oven to 180 °C. Grease and flour 8 or 9-inch round pan.
- Sieve together flour, baking powder and salt, set aside. In a bowl, add sugar, oil and water; mix them well.
- In a large bowl, mix together curd, vinegar and baking soda. Allow it to bubble up. Now add sugar mix to this bubbly mixture. Then slowly add sifted flour and fold in gently. Bake for 25-30 minutes or or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan before de-moulding. Freeze the layer till further use. Bake 2 more layers.
- Assemble and decorate as per your choice.
- ⅓ cup sugar granulated
- 1 cup water
- Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.
- Use ⅓ cup of syrup to soak one layer of cake. If you are soaking White Cake then reduce the syrup per layer i.e. ¼ cup sugar in ¾ cup water. And soak each layer in ¼ cup syrup. With ⅓ cup syrup, I have found the cake to get over soaked.
for infusing flavour
- If you are infusing flavor like rose petals, then boil petals once sugar is dissolved for 5-10 minutes. Cool & strain. Continue to use for soaking and assembling.
- The more you soak the layers before filling, the more moist your cake will be.
- You can infuse this syrup with flavours of your choice. I have used it with dried rose cake by infusing it with 1 cup dried rose petals.
How to Assemble a Cake
- piping bag, nozzles & levelling knife for decorating and finishing
- parchment paper or strips
- Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
- Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread the filling of your choice like whipped cream or butter cream or chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading filling. Finally place the top layer & again soak it. Lightly spread the filling on top & sides of the cake making a crumb coat. Refrigerate the cake for 1 hour.
- Top it generously with chocolate ganache or any glaze or whipped cream or butter cream. Pipe design as you would like. Refrigerate the cake for at least 2 hours or overnight for flavours to set in. Serve chilled.
- You can whip the ganache before spreading as filling.
- The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
- I use soy-based ready-to-whip cream which is available in market. Transfer a small portion of cream in a large bowl or your stand mixer and beat till stiff peaks are achieved. Fill and frost as per your choice.