INGREDIENTS
2 1/4 cups
cake flour (spoon into measuring cups)
1 cup
cream (at room temperature)
6
egg whites about 3/4 cup (save yolks for pastry cream)
1 tsp
vanilla extract
1 3/4 cups
sugar
4 tsp
baking powder
1 tsp
salt
12 tbsp
unsalted butter (softened but still a bit cool)
1 cup
raspberry or jam of choice (I use blueberry jam)
48 oz
(two boxes - if purchasing) white fondant
green food coloring (I used Wilton Kelly Green)
fresh or sugared pink roses
7
egg yolks
2 cups
cream
1/2 tsp
vanilla bean
1/2 cup
sugar
2 tbsp
cornstarch
2 tbsp
unsalted butter (room temperature)