Doodh Masala

1. To make the doodh masala, add almonds, cashews, pistachios and pumpkin seeds to a small skillet over medium heat. Toast for 4 minutes while mixing occasionally. Pour the nuts into a blender. Add cardamom seeds, fennel, and peppercorns to the skillet and toast for 1 minute. Pour the whole spices into the blender as well. Add saffron, turmeric, and sugar and blend until you have a fine powder, about 1 minute. Pour the powder into a jar and set aside.

Cake

1. Pre-heat oven to 350°F/177°C. Grease and line three 9-inch baking pans with parchment paper.
2. In a large stand mixer, add butter, shortening, and sugars. Cream for 4 minutes on high, until light and fluffy. Add eggs one at a time, mixing in between each addition. Add the vanilla extract and mix on high for 4 minutes until it’s light and voluminous.
3. While the batter is mixing, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate container, whisk together the buttermilk, and oil.
5. Alternating, add the flour and buttermilk in 4 additions, mixing in between each addition until just incorporated. Evenly divide the batter amongst the 3 prepared baking pans. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes and then flip out onto a rack and cool completely.

Milk Soak

1. Add warm milk and saffron in a small bowl and mix well. Set aside.

Frosting

1. Add butter, shortening, cream cheese, corn syrup, powdered sugar, cardamom and salt to a stand mixing bowl. Mix on high for 5 minutes or until white and fluffy. Add the doodh masala and mix until well incorporated.

Assemble

1. Use a 6-inch round cutter to cut each cake. These are your top three layers. Place the cutter on parchment paper-lined baking sheet and line the sides with a strip of acetate. Take the cake scraps and place them inside the ring. Use the back of your hand to press scraps together into a flat, even layer. Use a spoon to drizzle one 1/4 of the milk on top of the cake. Spoon 5 tablespoons of frosting on top of the cake and use a spoon to smooth it into an even layer. Top with the next cake layer and gently press down and repeat the milk soak and frosting. Gently tuck second acetate strip between cake ring and the top ¼” of the first acetate strip, so that you have a clear ring of acetate that is  5–6″ tall. Add the next cake layer. Add the next two cake layers and repeat. Spread the rest of the frosting on top of the final layer. Sprinkle the edges with additional doodh masala and dried rose petals. Place the cake in the freezer for at least 3 hours. When you’re ready to serve, defrost in the fridge for a minimum of 3 hours.