In a large bowl cream together the Stork with butter and caster sugar until well combined.
Beat in the vanilla followed by the eggs one at a time.
Add the flour and milk and beat well. Add a little pink food colouring and mix well. Gel colour is best to colour the cake mixture pink.
Divide the mixture between 2 well-greased deep sided 8” cake tins and bake in the oven for 45 minutes until a skewer comes away clean.
Transfer the baked cakes to a cooling rack and allow to cool fully.
Whilst the cakes cool, beat together the frosting ingredients until well combined.
Once the cakes have cooled level the tops of each with a sharp serrated knife and split each into 2 layers.
On a serving plate sandwich together each of the 4 layers using a thin layer of frosting. Coat the top and sides of the cake with the remaining champagne vanilla frosting. Create a ridged effect around the side of the cake with the tip of a small palette knife.
Decorate the top of the cake with crystallised rose petals and pearl sprinkles in different sizes, adding pearls around the base of the cake.
Tip: To make your own crystallised rose petals: Separate the petals from the rose. Place the caster sugar into one small bowl and the egg white into a second. Beat the egg white with a fork to loosen. Coat both sides of a petal with egg white using a paint or pastry brush.
Tip: Place the petal into the caster sugar and toss gently to coat.
Tip: Set onto a sheet of baking paper and allow to dry out overnight.
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 10