In the words of the chef, “This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake.” Persian Love Cake, a recipe concocted in the professional kitchens of Bon Appetit Magazine, is a phenomenal choice for your homemade date.
Candied rose petals
- 2 large egg whites
- 1/2 cup sugar
- Petals from 3 organic roses
- 1 cup cake flour
- 14 tablespoons baker’s sugar or superfine sugar, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse kosher salt
- 3 large eggs, separated
- 6 tablespoons water
- 1/4 cup canola oil
- 1 teaspoon grated lemon peel
- 1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods
- 2 1/2 cups chilled heavy whipping cream, divided
- Pinch of saffron threads
- 2/3 cup powdered sugar
- 1 teaspoon rose water
- 2 tablespoons natural unsalted pistachios
Candied Rose Petals
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker’s sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker’s sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. DO AHEAD Can be prepared 1 day ahead. Wrap and store at room temperature.
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
know what you are getting
One of the most important things you can do before you hire your wedding photographer is to ask about his post production experience. What are you looking for? If you don’t know, make sure you ask lots of questions when you review portfolios. What comes with your package? Make sure you know before you sign your contract.
When shooting candids the intent is to capture the fleeting moment – which means you sometimes get the wall outlet and power chord in your shot too. At Firstlight Photography all of our images receive the basic color and exposure corrections but we also do a lot of other editing you might not notice (which means we have done our job). Aside from aesthetic changes, see if you can find the missing objects in the AFTER image. In addition to “erasing” several objects, the post production work involved a layering, vignette and other techniques that we like to experiment with for that perfect album photo or canvas print.
In March I shot my first Friday the 13th wedding and as mentioned in previous posts it was a blast. Tiffany, the bride, was great to work with and her “bridesmaids” (not a woman among them) were more than just a little unique. Today I met up with Tiffany one more time. She had asked about doing a photo shoot in a cemetery and we were never able to get our schedules and the weather to sync up until today.
During our shoot we had a little visiter, this big raccoon just came walking by and climbed a tree. He really didn’t seem to care that we were there in the least and only stopped climbing long enough to give me a rather annoyed look when I got within a few feet of him to take his picture.
I haven’t gotten anywhere near going through all the photos yet, but I wanted to take a minute to post a few “teaser photos” now.