Queen Mabs Midsummer Nights Dream Rose Petal Cake Recipes

MIDSUMMER'S NIGHT MARZIPAN WITH ROSE PETALS

Steps:

• For the marzipan:
• Knead together almond paste, egg white and confectioners' sugar. Mix food coloring, as desired, to make secondary colors such as purple and orange. Divide marzipan dough and color with food coloring. Mold into fruit shapes and place on a lightly oiled baking sheet. Use brushes to paint detail on "fruits." Let dry for 1 hour before glazing marzipan.
• For the glaze, combine water and corn syrup in a small saucepan. Heat to a boil, then immediately remove from heat and brush the marzipan with the glaze. Let dry for 30 minutes.
• Pair the rose petals with mint leaves and sprinkle with powdered sugar. Arrange marzipan around.

PERSIAN ROSE PETAL SALAD

Steps:

• Cover the raisins in water to plump for about 30 minutes. Drain.
• In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
• Season to taste with salt and pepper.
• Refrigerate for 1 hour.
• Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.

SUMMER SOLSTICE - MIDSUMMER NIGHT'S DREAM COCKTAIL

Steps:

• Purée the strawberries in a blender then pour over ice in a shaker before adding the Vodka, Kirsch and strawberry liqueur.
• Shake thoroughly then pour into a highball glass with ice, and top-up with the Schweppes Russian.
• *NOTE: If you can't find Schweppes Russian, use tonic water and add a drop of Angostura bitters and a splash of grenadine).
• Garnish with halved strawberries and serve.

MY LOVE IS LIKE A RED, RED ROSE: ROSE PETAL JAM - CONSERVE

Steps:

• Fill a large pan with the boiling water. Add half the rose petals, cover and leave to stand for two hours.
• After two hours strain off the liquid and transfer to a clean pan. Discard the steeped rose petals.
• Add the sugar to the rosewater and stir over a low heat until dissolved. Add the lime juice and remaining rose petals, reserving a handful for later.
• Bring to boiling point, reduce the heat and simmer until setting point is reached. To test for this, pour a little onto a cold saucer. Push it gently with your finger. If it wrinkles, it is ready. If not continue to simmer for a little longer.
• Add remaining rose petals and simmer gently for another three minutes then pour into a sterilised jar and seal. The rose petals should rise to the top leaving clear jelly underneath.
• Pot and cover the jam.
• Chef's tip.
• You'll need to sterilise the jars or your jam will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam.

ROSE PETAL ROLLS

Steps:

• Dissolve yeast in warm waster; stir in sugar.
• Beat in ingredients.
• Grease muffin tins and spoon 1/2 full of batter.
• Bake in preheated over, 450, 10 minutes or until done.
• (or Bake 400 degree for 13-15 minutes) Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.

WILD ROSE PETAL CUPCAKES

Steps:

• Cream sugar and butter together.
• Add the eggs; beat well.
• Add grated lemon peel.
• Sift together the flour, baking powder& salt.
• Add the dry ingredients to the creamed mixture alternately with milk.
• Cut the rose petals into bits.
• Add petals and lemon juice, stirring just enough to blend nicely.
• Fill each of the paper baking cups half full of cake batter.
• Bake at 375°F for 12-15 minutes.
• Cool then frost and/or decorate (tiny roses, real or frosted, would be beautiful).

QUEEN ELIZABETH CAKE

Steps:

• Cake:.
• With the rack in the middle position, preheat the oven to 350°F Line the bottom of a 9-inch square baking dish with parchment paper. Butter and flour the sides.
• In a saucepan, bring the water, dates and baking soda to a boil. Simmer for about 3 minutes, stirring frequently. Transfer to a bowl and let cool.
• In a bowl, combine the flour, baking powder and salt. Set aside.
• In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture becomes smooth and creamy. With the mixer on low speed, add the dry ingredients, alternating with the date mixture. Pour into the pan. Bake until a toothpick inserted in the centre comes out clean, 25 to 30 minutes. Remove from the oven. If desired, place the pan on a baking sheet to catch any icing that might spill over. Set the oven to broil.
• Icing:.
• In a saucepan, bring all ingredients to a boil, stirring constantly. Reduce the heat and simmer gently for about 2 minutes.
• Spread the icing on the hot cake and broil until golden brown, 2 to 3 minutes.