Espresso, White Chocolate and Rose Cake

For Bob's Birthday - he loves coffee cake

1. 1

   1. Preheat the oven to 160C/ 320F.
   2. Grease and line the bottom of a 8"/20 cm round tin. 3. 3. Cream the room temperature butter and the two sugars together until fluffy.
   4. Add an egg, beat well, then add the other (you may need to add a tbsp of flour in between the eggs.
   5. Sift in the flour and baking powder and fold to combine. 6. Add the espresso and vanilla and fold in.
   7. Spoon into the prepared tin and bake for about 30 minutes, or until a skewer/toothpick comes out clean.
   8. Remove to a wire rack and cool slightly before removing the tin and paper.
   
   For the sugared rose petals:
   1. Carefully pull petals off the rose - I only took 20 or so.
   2. Separate an egg and put in a small pot.
   3. Put the sugar in a small bowl/pot.
   4. Using a paintbrush or pastry brush, lightly cover a rose petal in the egg white.
   5. Either carefully press the petal into the sugar or sprinkle it on and put to dry on a sheet.
   6. Repeat for all your petals. Leave to dry for about 30 minutes or until fairly hard before using.
   
   For the white chocolate ganache:
   1. Break the chocolate up into small pieces and place in a small bowl.
   2. Heat the cream until nearly boiling and pour over the chocolate.
   3. Leave for a few minutes then stir until smooth.
   4. When it has cooled slightly, pour over the cake and arrange the petals on top.