Preheat the oven to 350 degrees F. Grease a 12 cup bundt pan.
In a large bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer on medium speed, beat together the sugar and butter until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla, rose water and ginger essential oil, milk and yogurt and mix until well combined.
With the mixer on low, add the dry ingredients to the wet ingredients slowly letting each addition mix together. Make sure batter is completely mixed.
Pour batter into greased bundt pan and smooth top with a rubber spatula. Bake for about 50 minutes or until a toothpick that is inserted into the middle of the cake comes out clean. Let cool in pan for about 10 minutes and then invert onto a cooling rack so it can cool completely.
Meanwhile, make the glaze. In a medium bowl, whisk together the powdered sugar, milk, rose water and salt. Add extra milk if the glaze seems to thick. Once the cake is cool you can pour the glaze over the cake, top with chopped ginger and rose petals. Cut and serve!