Sunday, April 11, 2010

Mini rosebud cakes for spring

Lemon and rose - a very good combination

With spring comes the desire to make lighter cakes. When I was back home in Feb, my friend made some very tasty and pretty lemon rosebud cakes. It was the perfect recipe to test the new silicon moulds from Pantry Magic.

Anticipation. What will they turn out like?

They've turned out well. Hurrah!

Rose petal jelly surprise hidden inside the cake.

Golden rose - yogurt and egg whites help to achieve a lighter texture.

If you're in Singapore, you can learn other great recipes for cakes at Shermay's Cooking School.

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