# What You Need:
→ Rosé velvet cake
01 - 310 g all-purpose flour
02 - 15 g cornstarch
03 - 15 g unsweetened cocoa powder
04 - 4.6 g baking soda
05 - 2.5 g fine salt
06 - 225 g unsalted butter, room temperature
07 - 300 g granulated sugar
08 - 100 g light brown sugar, packed
09 - 4 large eggs, room temperature
10 - 120 ml rosé wine
11 - 120 ml buttermilk, room temperature
12 - 10 ml vanilla extract
13 - Pink gel food coloring, optional, as needed
→ Cream cheese frosting
14 - 450 g cream cheese, room temperature
15 - 225 g unsalted butter, room temperature
16 - 600 g confectioners' sugar, sifted
17 - 10 ml vanilla extract
18 - Pinch of fine salt
→ Gold drip decoration
19 - 90 g white chocolate chips
20 - 60 ml heavy cream
21 - Edible gold luster dust, quantity as required for paint
22 - A few drops clear vodka or lemon extract (to suspend luster dust)
# How-To Steps:
01 - Preheat oven to 175°C. Grease and line three 20 cm round cake pans, ensuring even distribution of butter or baking paper to prevent sticking.
02 - Sift together the flour, cornstarch, cocoa powder, baking soda and salt into a medium bowl; whisk briefly to homogenize and set aside.
03 - In a large bowl, beat the unsalted butter with granulated and brown sugars on medium speed until pale and aerated, approximately 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition, then fold in the vanilla extract until evenly combined.
05 - In a separate jug, combine the rosé wine and buttermilk, whisking to blend.
06 - With the mixer on low, add the dry mixture and the rosé–buttermilk mixture to the butter mixture in three additions, beginning and ending with the dry mix; finish by adding gel colouring to achieve desired hue.
07 - Divide the batter evenly between the prepared pans, smooth the tops with an offset spatula for even rise.
08 - Bake for 28–32 minutes or until a skewer inserted in the center comes out clean. Allow cakes to rest in pans for 10 minutes, then invert onto a wire rack to cool completely.
09 - Beat cream cheese and butter together until smooth and creamy. Gradually incorporate the sifted confectioners' sugar, vanilla and a pinch of salt, beating until the mixture is light and spreadable.
10 - Level cake layers if necessary, spread an even layer of frosting between layers and crumb-coat the exterior. Smooth with a spatula and chill the assembled cake for 30 minutes to set the crumb coat.
11 - Place white chocolate chips and heavy cream in a heatproof bowl over simmering water and stir until fully melted and glossy. Allow ganache to cool slightly until it reaches a pourable but not runny consistency.
12 - Using a spoon or squeeze bottle, apply the ganache around the top edge to create drips down the sides. Return the cake to the refrigerator to allow the ganache to set.
13 - Mix edible gold luster dust with a few drops of vodka or lemon extract to create a paint; when the white chocolate drips are set, use a small brush to apply the gold paint evenly and allow to dry.
14 - Optionally garnish with edible flowers, fresh berries or gold leaf. Bring to room temperature before serving for optimal texture and flavor.
