For the sponge use the same recipe I published yesterday (click here), but pour the batter in greased muffin/cupcake tin. Once the mini cakes are ready tip them over and prepare a syrup with a little water (about 50 ml),
a little sugar (2 tbsp), and 1 tbsp of rose water (available in many
Middle Eastern and Asian shops, or deli shops). This dose is good for about 4-6 mini cakes. Pour slowly over the cakes and decorate with rose buds or rose petals
Fresh rose buds and petals are better, but in winter you can use edible dried rose buds. These are from a pack of Chinese Rose Tea, available in Chinese and Asian shops.
Photos and Recipes by Alessandra Zecchini ©