loosely adapted from a Cook’s Illustrated recipe
for the cardamom rose gingerbread cake:
for the rosewater cream cheese glaze and decoration:
* When I crumble the rosebuds, I like to also use the little black seeds that fall out. They add some nice contrast to the pale icing and colorful rose petals. Some rose buds will have yellowish-brown petals on the inside—I just use the outer pink ones for decorating (sometimes with a little yellowish-brown), and save the scraps to make tea.
** If you don’t have convection, you may need to bake them slightly longer. Keep an eye on them, and take out of the oven once they’re no longer wobbly in the center.
*** If you don’t want to eat raw egg, wait to add the eggs until after you’ve tasted it, but keep in mind it should taste a little rosier without them. The cake has rosewater in both the frosting and the cake, so it’s better to under- than over-do it, and you can always sprinkle the finished cakes with a few drops if you didn’t add enough.