Your post made me wonder if a two year old would like the flavor of rose. That seems young to me for such an adventurous palate, although I could be wrong. I think you should try it for yourself though!

Since it's a loaf cake and children are involved, I wonder how it would be to do two mini-loaves, one with the rose flavoring and one with, perhaps, almond, to accomodate divergent tastes. Some pink pastel jordan almonds might be a pretty accompaniment or decoration.

Looking at that recipe, I'm wondering why buy rose syrup if you have natural rose extract on hand. Monin's ingredient list is pure cane sugar, water, rose flavor and red dye. So basically simple syrup, extract and coloring. I think I'd save the money.

Carol

Sorry, an attack of senior-itis.

I meant to add I'm not sure I'd bake that recipe this time of year because it seems to call for really lush raspberries. You might have better luck; here the ones currently available look good but lack character.

Carol

Both rose extract and rose syrup are in the cake. The raspberries will be better later, but I guess the test cake could just be to tell me about the rose flavor. There's really no reason to do it now, except that I just had the book from the library and was taken with the idea (and the name!) of the cake. Unfortunately there was no picture.
I was thinking of doubling the recipe to make a tube version, since round things seem more like birthday cakes. Another thing that needs a test.
Callie has been a pretty adventuous eater, for example she ate spicy Thai things, but her mother just told me she has suddenly gotten fussier. Maybe not about sweets, though. She recently met chocolate milk and and fell in love.

Some children do have more adventurous palates.

I mentioned using simple syrup because the recipe calls for both rose syrup and rose flavoring and it just seemed you would be possibly buying two products when the rose flavoring could cover both bases.

However, it might be nice to buy the Monin to see just how strong the flavor is first and then once you've used the bottle up decide if you want to purchase more or make your own.

It will be interesting to see how you like that recipe.

I don't know if you spotted this Australian blog, which does include comments on the cake. The shape obviously isn't what you're planning on but the writer's experience with the recipe might be informative (not to say Greenspan is ever deficient, as her descriptions are wonderful).

Carol

Here is a link that might be useful: Australian Take on Ispahan Cake

I haven't made that cake but have made or eaten rose flavored desserts for Shakespearian, Elizabethan, or Persian dinners.

Rose is somewhat of an acquired taste so if you want to make a pink birthday cake for your GD, I would stick with a more conventional flavor like strawberry or raspberry and make the Ispahan cake for an event where other desserts will be present.

Here's a drink using rose water that is made in Iran for special occasions.

ALMOND ROSE WATER DRINK (Schraab el'Loz) - 4 servings

3/4 cup blanched whole almonds
2 1/2 cups ice water
3/4 cup sugar
1/2 tsp. rose water
20 ice cubes

In a food processor, grind the almonds until very fine. Transfer the almonds to a blender, add 1 cup of the ice water and process until frothy.

Spread a large piece of doubled cheesecloth over the top of a large bowl and pour the almond mixture into the center of the cloth. Gather the sides of the cloth together to form a bag and gently squeeze the bottom in order to extract the "milk" of the almonds. When most of the liquid from the almonds has been extracted, open the bag and pour in 1/2 cup more of the ice water over the almonds and squeeze for another 5 minutes. Once the almonds have lost all their taste, discard them along with the cheesecloth.

Transfer the almond "milk" to a small saucepan. Add the sugar and bring to a boil over medium heat until the liquid is thick enough to coat a spoon, about 20 minutes. Remove from heat and allow to cool to room temperature. Stir in the rose water. Refrigerate until completely chilled, about 2 hours. (You may freeze the almond syrup in a covered jar at this point. When ready to serve, defrost completely and continue with next step of recipe.)

When ready to serve, place the remaining 1 cup ice water, almond syrup, and ice cubes in a blender and mix on high speed until frothy like a slushy drink (add ice cubes 2 to 3 at a time, tasting as you go so as not to dilute the drink too much). Serve in tall glasses or champagne flutes.

I agree that rose is an acquired taste (which some never acquire) and can easily be overdone. Also, I have somewhere in my files a taste-testing of various rose waters. Some taste like ditch water. The brand makes a huge difference, and I assume that's also the case with rose syrup and essence.

Carol

Yes, I think the brand must be very important. Pierre Hermé uses Natco brand syrup from an Indian market in Paris. I just learned that from an old post on Chocolate and Zucchini; Clothilde went there and the storekeeper told her it is the best. Seems that has disappeared from the Natco site and the U.K. shops that sold it. Dorie Greenspan used Monin. I see there are some others that look less brightly colored.

Carol, thanks for that link. I looked around some more on the web and found interesting takes on the idea. When I searched before I was trying to find the Dorie Greenspan recipe, which is not on the web. Tartelette blog has some very pretty little cupcakes based on the same idea, and that might be a good thing to make for a birthday party.

The actual Hermé cake look very unlike what I imagined. The pinkness is like tweed, maybe because the almond meal is not as fine as I imagined and absorbs the color differently. And his is studded with raspberry gel. Not sure what is on top.
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I also see he has Christine Ferber making jams for him, and one is "Ispahan." His Ispahan flavor combination is rose, raspberry, and lychee, and he uses it in lots of gorgeous stuff. But his "Cake Ispahan" omits the lychee.

Ruthanna, I just remembered that my son came home from high school one day with a similar recipe for a rose drink that a Pakistani friend had. I believe that one used rose syrup, so I never made it. If I buy syrup for this cake, I can make it. I wonder if he ever has...

I made rose-rhubarb preserves once. Never again. All the charm was in the scent as it cooked, which was marvellous. Sadly, the preserve was less successful, not in terms of taste but in texture. The leaves were leathery. If I did attempt something similar, I'd either use a natural rose flavoring and add it at the end or strain out the rose leaves.

I have a Christine Ferber jam on the shelf. I'm reminded I need to open it up. Her book is incredible.

Carol

If you get the rosewater, here's another T & T way to use it.

ROSY BAKED APPLES

5 Tbs. unsalted butter, softened
1/4 cup sugar
1/4 cup honey
1/2 cup shelled pistachio nuts
1/2 cup pine nuts
1/2 cup chopped walnuts
1/2 cup currants
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1 1/2 tsp. rosewater
6 medium to large Golden Delicious apples, cored
Vanilla ice cream or whipped cream, for serving (optional)

Preheat the oven to 350 degrees. Butter an 8 inch square baking dish.

In a mixing bowl, cream 4 Tbs. of the butter with the sugar and honey. Add all of the nuts, the currants, cloves, cinnamon, and rosewater. Chop all of the ingredients together until the mixture resembles a paste.

Stuff each apple with the nut mixture and stand, stem end down, in the baking dish. Rub the skin of each apple with the remaining 1 Tbs. butter and sprinkle any remaining nut mixture over the apples.

Bake until the apples are soft, 25 to 30 minutes. Serve warm, with vanilla ice cream or whipped cream, if desired.