Here is a very nice recipe that I use to make rose water cakes.
Candy pink or red rose petals with egg whites and sugar the night before you make these cakes. (paint individual petals with egg whites and sprinkle with fine sugar. Let them dry on wax paper.)
White Cake Batter
2 and 3/4 cups sifted cake flour
4 tsps baking powder
3/4 tsp salt
4 egg whites
1 and 1/2 cups sugar
3/4 cup unsalted butter
1 cup light cream (not the heavy whipping cream)
6 fresh red or pink rose petals, minced finely (unsprayed organic rose petals)
3 tsps rose water
1 tsp almond flavoring
Spray small foil mini loaf pans with oil. Mix half flour and confection sugar . Use to flour the pans. Tap out excess. Preheat oven to 350 degrees.
Sift together : flour, salt, baking powder. Sift at least 2 times. Set aside.
In another clean, very dry bowl (any oil in the bowl will not allow the egg whites to whip properly) Beat eggs whites until foamy. Gradually add 1/2 cup of sugar and beat until meringue makes soft peaks.
In another bowl, cream butter, add remaining cup of sugar, mix together until light and fluffy. Add minced roses to butter and sugar mixture. Add sifted dry ingredients a little at a time to butter and sugar, alternating with cream. Beat after each addition until smooth. Mix in rose water, and almond flavoring. (you may substitute vanilla if you don't like almond) Add meringue, folding into batter.
Pour batter 3/4 full into small pans and bake for 25 to 30 minutes. Begin to check for doneness after 20 mins. (every oven is different)
Let cakes cool in pans for about 10 minutes then turn out onto cooling racks. Place a rimmed cookie sheet under racks.
Make a simple syrup with sugar and water, adding a few herbal hibiscus petals for color and flavor, letting the hibiscus infuse the syrup until very red.
(If you don't know how to make simple syrup, Martha Stewart is the best source for the recipe) Strain petals from syrup.
Make a confection sugar frosting using the hibiscus syrup for flavor, color and to make a nice consistency . Frosting should come out a light pink. You want to use enough syrup to make a frosting that will pour thickly onto cakes. You want it to be thick enough to be seen on cakes, but not so thick that it will have to be spread with a knife. Pour glaze over cakes letting the excess run onto cookie sheet.
Crumble the roses you candied yesterday and sprinkle lightly over cakes.
Let cakes cool and frosting dry before wrapping.
I wrap them in clear cello bags and tie them shut with rose colored raffia or pink gross grain ribbon.
Its a nice touch to print a tag with an old fashioned rose on it.
Now, after giving you that recipe, I will tell you that I have taken a box of white cake mix, added rose water, petals and cream to it and have come out with a very nice moist cake.
If you decide not to use the frosting, make a hibiscus-rosewater simple syrup and paint the top of the cakes with it. The syrup will make the cakes stay very moist.