1. Prepare the Pickled Rose Petal Jam:

1. Rinse rose petals and gently pat dry.
2. In a saucepan, bring water, vinegar, and sugar to a boil.
3. Add rose petals and lemon juice, reduce heat, and simmer for 20 minutes until slightly thickened.
4. Let cool, then refrigerate in a sterilized jar.

2. Make the Vanilla Cakes:

1. Preheat oven to 350°F (175°C). Grease and line a mini cake pan or muffin tin.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla.
4. Mix dry ingredients in a separate bowl; add to the wet ingredients alternately with milk.
5. Divide batter evenly and bake for 18–22 minutes or until a toothpick comes out clean.
6. Cool on a wire rack.

3. Prepare the Rosewater Buttercream:

1. Beat butter until creamy. Gradually add powdered sugar.
2. Add rosewater and a drop of food coloring, if using.
3. Add milk to adjust consistency.

4. Assemble the Mini Cakes:

1. Slice mini cakes in half horizontally.
2. Spread a thin layer of rose petal jam on the bottom layer.
3. Pipe buttercream on top and place the second half on top.
4. Finish with decorative piping and edible pearls or rose petals.