Wednesday, May 16, 2012

Rose Cake Tutorial


Let me just preface this post by saying that I finished this cake late at night,
documented it with iPhone pictures and sold it the next day. 
But I think even without pretty pictures you can see how striking the decorating looked 
(and it was even better in person!)
So I wanted to share how you could do this yourself.
It was so easy it's almost embarrassing to admit...
but would be so perfect for your birthday princess or baby showers or bridal showers!

First, whip up a batch of vanilla Swiss meringue buttercream (recipe below)
You could also sub in your favorite buttercream recipe. You just need something that will hold its shape well. I added a tiny dab of pink gel food coloring to give it a rosy hue.

You'll also need a Wilton 1M frosting tip (or any large open star tip) and a pastry bag. You can also use a ziploc bag, but just be aware that if you squeeze too hard the seams can burst!

I got my frosting tip for about $1 at Wal-Mart.

Using your aforementioned tools, begin piping roses on the sides of your cake. This will be simpler if your cake is sitting on a plate without any extra space on the edges. Note- my weird flat bottomed flowers . 

Starting in the center, pipe a spiral to the desired size. Continue around the edge of the cake until you have roses all the way around.

 Then, beginning in the center of the top of the cake, pipe roses of a similar size, working around the center with the same method. 

Fill in any spaces between your roses by piping in the same direction as the rose closest to it, in a curve.

And voila! You're done! Refrigerate to help the roses set and enjoy.
The same method would be so simple for cupcakes- just one rose per cupcake!

Vanilla Swiss Meringue Buttercream 
What You'll Need:
5 large egg whites
1 cup plus 2 tbsp sugar
Pinch of salt
1 lb (4 sticks) unsalted butter, at room temperature
2 tsp vanilla extract

What To Do:
Combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 degrees and the sugar has dissolved. 

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tbsp at a time, adding more as each addition is incorporated. Stir in the vanilla extract and mix just until incorporated. Tint with gel color as desired. 

Keep at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to one month. Before using, bring to room temperature and beat with the paddle attachment on low speed until smooth again.

Be sure to check out Shawnda's tips on fixing your frosting 
when it doesn't cooperate. I've used these and they work like a charm!

Frosting recipe from Annie's Eats, adapted from Martha Stewart
Rose Tutorial adapted from I Am Baker

1 comment:

  1. I love piping!! This is such a cute idea, it would look good with several roses of different shades of like blue and purple.


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