Chocolate Vanilla Rose Cake

Ingredients:   (As per US measurements)
For Vanilla Cake
1. All Purpose Flour/Maida - 1 cup
2. Powdered White Sugar - 3/4 cup
3. Softened Butter - 1/3 cup
4. Egg - 1
5. Baking powder - 1-1/4 tsp
6. Vanilla Extract - 1-1/4 tsp
7. Milk - 1/3 cup


For Chocolate Cake
1. All Purpose Flour/Maida - 1.5 cup
2. Brown Sugar - 1 cup
3. Unsweetened Cocoa Powder - 1/2 cup
4. Softened Butter - 1/2 cup
5. Egg - 1-1/4
6. Baking Powder - 1-1/4 tsp
7. Vanilla Extract - 1-1/4 tsp
8. Salt - 3/4 tsp
9. Baking Soda - 1 tsp
10. Milk - 3/4 cup
11. Boiling water - 3/4 cup

For Whipped Cream Vanilla Frosting
1. Heavy Whipping Cream - 1 quart
2. Powdered White Sugar - 1 cup (you can add more depending on the sweetness you require)
3. Vanilla Extract - 1 tsp
4. Pink Gel Color - Few drops

For Filling 
1. Fresh Fruits - 1/2 cup (thinly sliced)
 (You can use fruits like kiwi, pineapple, strawberry, peach - here i used honeydew)
2. Sugar - 3-4 tbsp
3. Water - 1/2 cup

Preparation:
1. Preheat oven to 350 degrees F (175 degrees C)
2. Grease two baking pans with butter or spray some oil and dust with flour. (Here i used two heart shaped pans, you can use any round or square shaped pans)

3. For Vanilla Cake - In a medium bowl, cream together the sugar and butter using a beater. Beat in the eggs, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well using the beater. Add the milk and beat until batter is smooth. Pour this into 1 greased pan

4. For Chocolate Cake - In a large bowl, cream together the sugar and butter using the beater. Beat in the eggs, then stir in vanilla. Combine flour, cocoa powder, baking powder, baking soda and salt, add to the creamed mixture and mix well. Add the milk and beat for 2 minutes on medium speed. Stir in the boiling water and beat until batter is thin. Pour this into another greased pan

5. Bake both the cakes for 30-40 minutes in the preheated oven. Insert a toothpick on the middle of the cake to check if its cooked.
6. Cool in the pans for 10 minutes, then remove to a rack

7. For Whipped Cream Frosting - Chill the mixing bowl, beater blades and heavy whipping cream in freezer for 15 minutes. Add the heavy whipping cream, sugar and vanilla extract and cream together using the beater. Start on low speed for 30 seconds and then increase the speed. Add the color. Keep beating until stiff peaks form

8. For Filling - Boil the sugar and fruits with the water sugar syrup forms

9. Carefully cut the chocolate cake on the middle to form 2 layers. Catch the knife constant on a proper height required and keep rotating the cake to cut it neatly

10. Place 1 chocolate layer. Brush the sugar syrup on the top, place the fruits and spread the frosting and apply evenly using a flat icing spatula.

11. Now place the vanilla cake on top of the frosting, Brush the sugar syrup on the top, place the fruits and again spread the frosting evenly using the spatula

13. Finally place the another chocolate layer. Spread the frosting evenly on the top and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill for 10-15 minutes until set

14. For the roses, place a large star decorating tip in a large decorating tool or decorating bag filled no more than 1/2 full with pink frosting

15. To make the rose, start in the center of the side, then push, twist and swirl your tip in a circle around the center point. Once the sides are done, make the roses on the top using the same method.

16. Check for any empty space between the roses and make a swoop with your tip.

17. You can sprinkle some colored sugar crystals and sugars stars of your choice to give more colorful look

18. Place the cake in refrigerator for 1 hour to help them set up and retain their shape after the decoration

Note:

1. Make the frosting stiff enough to hold the roses in shape. Creamier version will not help the roses to hold their shape

2. Make sure you have enough frosting. Roses need a lot

3. If you find less confident in making the roses, first try them on a wax paper/parchment paper before making them on the cake.