Dessert: Paula's Sugared Rose Parade Layer Cake

A fancy and delicious red and white cake with sugared rose petals.

Ingredients

2 egg whites, broken up with a fork
50 to 75 (depending on size) rose petals, from organically grown roses
3 cups self-rising flour, sifted
1 cup milk
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
2 oz red food coloring
2 tablespoons cocoa powder
6 cups sugar, divided
6 eggs, divided
1/2 teaspoon baking soda
1 tablespoon vinegar
2 lbs cream cheese, softened
2 lbs butter, softened, divided
3 teaspoons pure vanilla extract
6 to 8 cups confectioner's sugar, sifted

Instructions

Line a baking sheet with wax paper and set aside. Pour 2 cups sugar into a medium mixing bowl. Using a craft paint brush, gently brush all sides of each rose petal with the egg whites and dip each one into the sugar completely coating the petal. Place on lined baking sheet. Repeat until all rose petals are covered. Allow to dry at room temperature over night.