How to Decorate a President's Cake

Crystallized rose petals are used to decorate the President's Cake.

Although there are dozens of cakes named after U.S. presidents throughout history, the classic President's Cake is a rich, sweet yeast bread filled with fruit and nuts, similar to a German stollen or a French brioche. To make it extra special, rose petals are brandied and added to the dough, and crystallized rose petals decorate the top. Prepare the crystallized rose petals the day before you decorate the cake. According to the book "A World of Cake" by Krystina Castella, this cake has been served at midnight on Christmas Eve at the White House since the days of President Lincoln.

Things You'll Need

• 1/4 cup fresh red rose petals
• 2 tbsp. meringue powder
• 1/4 cup superfine sugar
• Parchment paper
• 3 cups chilled whipping cream
• Electric egg beater
• 1/4 cup confectioner's sugar
• 4 tbsp. liqueur

Instructions

1. Whisk together 2 tbsp. of meringue powder with 2 tbsp. of water in a small bowl.

2. Dip rose petals one at a time in the meringue powder mixture, coating both sides. Hold the petal with your fingers or with tweezers, and allow any excess mixture to drip off.

3. Sprinkle the petal with superfine sugar on both sides. Place the petal on parchment paper, and repeat with the other petals, one at a time. Allow the petals to dry overnight.

4. Beat the chilled whipping cream in a chilled bowl with an electric beater set to whip until it becomes thick. Add the liqueur of your choice and the confectioner's sugar and continue to whip until stiff.

5. Spread the whipped cream icing over the top and sides of the prepared, cooled cake. Sprinkle or arrange the crystallized rose petals on top of the icing.

Tips & Warnings

• A beaten pasteurized egg white can be used instead of the reconstituted meringue powder; unpasteurized raw egg white should not be eaten.

• You can use any kind of liqueur or brandy in the icing, such as cherry, almond or orange.

• Only use roses that have not been sprayed with pesticides.

References

• A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World; Krystina Castella; 2010
• The Worldwide Goumet: President's Cake Recipe
• Martha Stewart Weddings: Crystallizing Rose Petals