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Product Used In This Recipe

Rosebud Cake Pan

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Sweet Rose Cakelets with Grapefruit Glaze

Prep: 8 Minutes

Cook: 20 Minutes

12 Servings

Create a beautiful edible bouquet of these rose cakelets, glazed to perfection. With a delicate sweet rose flavor and light texture, these cakelets, made in our Rosebud Pan, make a stunning dessert presentation for Valentine's Day, Mother's Day, or any celebration.

  • Ingredients
    • 2/3 cup sugar
    • 5 Tbsp butter, room temperature
    • 2 eggs, room temperature
    • 2 tsp rosewater
    • 1 cup flour
    • 1/2 tsp baking soda
    • Pinch of salt
    • 1/3 cup plain Greek yogurt, room temperature
    • Grapefruit Glaze:
    • Zest of whole pink grapefruit, finely grated
    • Juice of 1/2 pink grapefruit
    • 2 cups powdered sugar
    • 1 Tbsp melted butter
  • Directions

      Preheat oven to 350°F. Prepare the Rosebud Cakelet pan with baking spray containing flour and evenly coat wells using a pastry brush. Using a mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time then add in rosewater. Sift flour with baking soda and salt in a small bowl. Alternately add to butter mixture with the yogurt. Stir until smooth and creamy, but don’t overmix. Fill each well with 2 Tbsp of batter or a little over half full . Gently tap pan on counter top to remove air bubbles. Bake for 20-22 minutes, or until toothpick test comes out clean. Cool in pan for 5 minutes then invert cakes onto a cooling rack. Repeat with remaining batter.

      While cakes are cooling, prepare grapefruit glaze. Mix all ingredients until smooth. Glaze should be a thinner consistency. When cakes are ready, spoon glaze over cooled cakelets and allow to set. Makes about 12 roses.

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Product Used In This Recipe

Rosebud Cake Pan

See Product

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