To Make The Rose Cakes:

1. Heat oven to 350 degrees. Grease three 8-inch round cake pans with nonstick
2. cooking spray, then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, and then dust the entire inside of the pans lightly with flour, tapping to remove excess.
3. In a medium bowl, whisk together milk, egg whites, and extracts into 2-cup glass measure until blended. Set aside.
4. In the bowl of an electric mixer, mix together cake flour, sugar, baking powder, and salt in bowl of at medium-low speed until combined. Add butter, and continue mixing until incorporated and the mixture looks like moist crumbs. Add the milk mixture to crumbs and beat at medium speed for 2 minutes, stopping midway to scrape down the sides of the bowl.
5. Divide batter evenly between three prepared cake pans. (If you want to be really precise, you can weigh each cake pan to be sure that the batter is even.) Use a rubber spatula or spoon to spread the batter on top so that each pan is even. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove cake and let cool on a wire rack until they reach room temperature. Then frost with rose buttercream, and top with fresh rose petals.

To Make The Rose Buttercream:

1. In the bowl of a stand mixer, beat butter on medium-high speed until smooth. Add powdered sugar, rose water, vanilla, chopped rose petals, and milk. Beat on medium-low speed for 30 seconds to incorporate. Then increase speed to medium-high and beat for 1 minute or until smooth. To thin, add 2 tablespoons of milk at a time until the frosting reaches your desired consistency. To thicken, add milk.