Recipe: Rose Cottage Cakes

I received my lovely mini rose pan yesterday.  Isn’t it adorable??

We used this recipe:

  • 1 cup castor sugar
  • 2 cups self rising flour
  • 1 cup butter
  • 1 tsp vanilla extract
  • 4 eggs

Pulse all first 4 ingredients in food processor then add eggs one at a time pulsing after each.  Spoon into greased mold or line cupcake pan.  Bake at 350 for 15-17 minutes. cool for 5 minutes in pan an then turn out on rack to finish cooling.

Frost as desired.  We used royal icing.

The recipe made 12 roses and 8 cupcakes.

And now some of our “real” roses for you to enjoy!

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Hi Susan – I’m delighted to see this post because my new cake tray arrived this week and it’s very like yours but silicon. I was thinking of what recipe to use to try it out and here it is. Thanks!


pretty, pretty!


These little rosettes are so pretty. I must find one of those pans. But I need to ask you this: what is castor sugar? Is that a brand name? Will plain granulated sugar do?