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Ingredients
  • subheading: VANILLA CAKE:
  • ¾ cup ( 168g) unsalted butter, room temperature
  • 1 ½ cups ( 310g) sugar
  • ¾ cup ( 173g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 6 large egg whites, room temperature
  • 2 ½ cups ( 325g) all purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ¾ cup (180ml) milk, room temperature
  • ¼ cup (60ml) water, room temperature
  • subheading: ROSE WATER BUTTERCREAM:
  • 1 ½ cups ( 336g) salted butter
  • 1 ¼ cups ( 237g) shortening
  • 10 ½ cups ( 1208g) powdered sugar
  • 1 tbsp  rose water
  • 1 tsp vanilla extract
  • 5 to 6 tbsp water or milk
  • Ivory icing color
  • Pink icing color
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