Mascarpone frosting adapted from Call Me Cupcake.
The weight of the flour is more important here than usual because the scale of the cake is so small, and measuring flour by tablespoons can be a bit finicky weight-wise. When scooping by tablespoons instead of scooping into a cup and leveling, 6 tablespoons can add up to 1/2 cup of flour by weight (63 g) fairly easily, and will result in a denser cake, more like pound cake in texture, that stays pale even when fully baked. The amount above (55g) should be golden brown on top once baked, and is light and more delicate. Happily, both are delicious, just in different ways.
As noted in the instructions, if you don’t have the time to infuse the cream with the rose petals beforehand, simply add 1 tsp rosewater to the cream and mascarpone before whipping and proceed as normal.