Grease your miniature Bundt cake pans with butter and sprinkle with a thin layer of flour.

Sift the flour, salt and baking soda in a bowl.

Mix the buttermilk, food coloring, vanilla, rose water and vinegar in another bowl.

Combine the oil, butter and sugar in a bowl and mix well for 1 minute. Add the buttermilk and mix well then stir in the eggs and give it a good mix.

Fold in the flour and mix just until incorporated.

Spoon the batter into the prepared Bundt cake pans and bake in the preheated oven at 350F – 180C for 15-17 minutes.

Remove from the oven and allow the pans to cool down for 10 mintues then remvoe the cakes from the pan, placing them on a wire rack to cool down.

Combine the egg whites, sugar, salt and vanilla in a clean heatproof bowl.

Place the bowl over a hot water bath and cook, mixing all the time with a whisk, until the sugar dissolves completely and the mixture is hot.

Remove from heat and start mixing the egg whites with a mixer until it becomes a glossy, stiff meringue. It may take about 10 minutes.

When the meringue is done, add the butter, all at once and mix on low speed for 2-3 minutes. At first, the mixture will curdle up, but keep mixing until it comes together into a silky, glossy cream.

Stir in the raspberry puree, 1 tablespoon at a time, mixing with a spatula or whisk until well incorporated.

Spoon the buttercream in a pastry bag fitted with a star nozzle and place aside.

Combine all the ingredients in a bowl and mix until smooth and glossy. If the glaze is too thick, add 1 more teaspoon of water. If the glaze is too thin, add more powdered sugar.

Dip each Bundt cake into the white chocolate glaze and place on a wire rack to drip off.

Pipe the buttercrea into each Bundt cake.

Decorate with fresh strawberries, raspberries or chocolate.