White Cake with Painted Lace and Rosette Buttercream

Ingredient	Method
Cake: 270 grams LP flour 2 1/2 teaspoons baking powder 150 grams granulated sugar 3/4 teaspoon salt 185g whole milk, at room temperature 3 A egg whites, at room temperature 1 teaspoon vanilla extract 85 grams unsalted butter, at room temperature	1. Preheat the oven to 180 degrees C. 2. Grease 6" inch pans and line the bottoms with parchment paper. 3. Beat egg whites at medium speed until stiff peaks form, chill and set aside to prepare the next batter. 4. Beat butter at medium speed until creamy. Gradually add sugar, beating until light and fluffy. 5. Stir together milk and vanilla. 6. Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 7. Gently fold step 3 into step 6 batter. 8. Pour batter into prepared pans. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. 9. Let the cakes cool in the pans for 15 minutes on wire racks. 10. Turn the cakes out of the pans and cool completely on wire racks before frosting. Remove cake domes from top with a large serrated knife. Slide into two layers.
Frosting: Swiss buttercream: 3 A egg whites 150 grams granulated sugar 200 grams unsalted butter, cut into cube, at room temperature (I used farmcows brand) 1 teaspoons pure vanilla extract 1/4 teaspoon fine salt flavor: 4 tsp black cocoa powder few drop food colorings	Swiss buttercream: 1. Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. 2. Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 60°C, or until the sugar has completely dissolved and the egg whites are hot. Remove from heat. 3. Using hand mixer, whisk until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 6 to 8 minutes. 4. With mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined. 5. Add additional flavors, purees, or mix-ins as desired. 6. Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and re-whip in the mixer before using.
Assembly 1. Place one layer of the cake on a 7-inch cake board. 2. Spread plain buttercream evenly over the top. 3. Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake with an offset spatula. Work your way around the sides until the entire cake is covered with a thin layer of frosting. A turntable is helpful when frosting a layer cake. Let the crumb coat set in the fridge for about 30 minutes. 5. Once the crumb coat has set, using a small off-set spatula, smooth out the buttercream on top of the cake 6. Place blue color in a piping bag fitted with a plain round tip.  Starting at the bottom, pipe rings of icing around the cake and continue around until you reach the top of the cake. 7. Try aiming to get an even amount of buttercream on all sides. 8. Once all are on, begin smoothing out the buttercream.  Start by just using an off-set spatula held perpendicular to your turntable.  Remove any excess frosting, but do not worry about getting things perfect just yet. 9. Take your icing smoother and continue to even out the icing.  Place the smoother lightly on the cake, with the bottom touching the turntable, and rotate the cake around. 10. Carefully smooth out the top edge with an off-set spatula, as you would with icing a regular cake. 11. Spread plain buttercream evenly over the top. Pipe the black lace according to your own design. 12. To make purple rose, start in the center, then slowly move your tip in a circle around the center point. Try to end in the same place each time. Go all the way around the cake.