Rosehip And Hibiscus Icing Recipes

EARL GREY SPONGE CAKE WITH HIBISCUS FROSTING RECIPE

Steps:

• Bring 2.5 cups of water to a boil, and brew the 8 bags of tea for 5 minutes. And set aside.
• Preheat the oven to 340 degrees Fahrenheit. Butter and flour two 8-inch-wide and 3-inch-deep cake pans and set aside.
• In a bowl combine the dry ingredients: flour, baking powder, baking soda and salt, and set aside.
• In another bowl combine wet ingredients: the yogurt, 1 1/3 sugar, oil, 1 cup of earl grey tea (it can still be warm), and vanilla extract.
• Combine the wet and dry ingredients, and mix until fully combined. Be careful not to over mix.
• Split the cake mixture evenly between the two prepared cake pans and bake in the pre-heated oven for 25- 30 minutes or until a skewer or toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes, and then cool on a cooling rack. Wrap the cake in plastic wrap, and keep in the freezer until ready to ready to frost or for at least an hour.
• Simply warm 1 cup of sugar and 1 cup of the brewed earl grey tea over medium heat until the sugar is fully dissolved. Allow the syrup to completely cool before using.
• Heat the hibiscus petals in about ½ a cup of water for 5 minutes. Allow the hibiscus petals to steep in the water until it is completely cooled. Once the hibiscus tea is cooled, drain the petals and set aside.
• In a mixer, beat together on low speed, the butter and half of the powdered sugar.
• Add in 3 tablespoons of the concentrated hibiscus tea / zobo.
• Add in the remaining sugar and keep beating on low speed until the sugar is fully incorporated.
• Increase the speed of the mixer, and beat the frosting until it is light and fluffy. If you need to lighten the texture of the frosting, add more of the hibiscus tea/ zobo, a tablespoon at a time.
• Place one of the 8 inch cakes on a cake board and drizzle on the earl grey syrup to ensure that the cake is moist.
• Spread some of the frosting on top of the cake and place the second layer on top of that.
• Soak the second layer with more earl grey syrup and then smooth on more frosting to the top and sides of the cake.
• Optional: I stuck some roses (food safe roses) on top of the cake and decorated the sides with some coconut chips.

ROSEHIP AND HIBISCUS ICING

Steps:

• Steep tea for 3-2 minutes.
• Pour teaspoon by teaspoon, into icing sugar while mixing until desired consistancy is achieved.
• Drizzle away!