I made this cake for St. Therese’s feast on October 1st. Since she is sometimes known as “the Little Flower,” one of her symbols is the rose. I was going to use pink roses, like the cake depicted here at Catholic Cuisine, but realized I was out of red food coloring. But, I think white roses might be more appropriate for Therese, anyway, both to symbolize her virginity and her youth (she was only 24 when she died).
I used my standard one-bowl vanilla cake recipe, separated the cakes into a total of four layers, spread two layers with raspberry jam, and finished it all off with seven-minute coconut frosting. Then, I just used some ivory roses, care of COSTCO for decoration. Simple but very elegant. I was thinking this would also be a lovely cake for a bridal shower.
After the fact, I came up with a really great idea for next year: a “carmel”-rose cake! Therese was a Carmelite nun. My idea was either to use a white cake and frost it with a milk chocolate icing (the carmelite habit is brown, about the color of milk chocolate), or to use a caramel (get it—caramel, Carmel?) frosting! I’m rather partial to the idea of caramel, myself. I was thinking I would make white cake with apple butter in the layers and caramel frosting. What do you think?
Ah, the joy of feast days—“There’s so much scope for imagination!” as Anne Shirley would say.