Procedure

1. Pour the egg, oil, and half the water into the blender jar, then add the Red Velvet Mix.
2. Mix with a spatula for 1 minute on the first speed setting.
3. Cream for 4 minutes on speed 2.
4. Wipe the edges of the bowl with a spoon and stir in the rest of the water.
5. Beat for 2 minutes on speed 2.
6. Pour 680 grams into each of two tall, greased 20-cm-diameter pans.
7. Bake at 150°C for 35 to 40 minutes.

Procedure and Assembly

1. In a saucepan, heat the heavy cream, glucose, and butter until just before boiling, then remove from the heat.
2. Add the white chocolate using a hand blender and blend until emulsified, taking care not to create air bubbles.
3. Add the olive oil and rose petal essence, then emulsify.
4. Gently fold in the rose petals. Refrigerate the ganache for 2 hours.
5. Measure out 210 grams of rose petal ganache and whip it using a mixer fitted with a balloon whisk.
6. Mix the whipped ganache with 300 grams of whipped cream to make a frosting.
7. Fill and frost the cake with the frosting.
8. Cover the entire cake with the candied rose petals.

Candied Roses

1. For each rose, gently remove the large petals with your fingertips, then lightly brush each petal with egg white.
2. Sprinkle the rose petals with refined sugar and let them dry at room temperature for 24 hours.
3. Cover the entire cake with the candied petals.
4. Garnish with edible gold leaf.