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

Strawberry Swiss Meringue Buttercream Frosting

You might have read about my first attempt at Swiss meringue buttercream.

It did not end well.

This attempt turned out SO much better!

It is time consuming because of all of the steps and the very necessary mixing time, but it is amazing what a stand mixer and a food thermometer can help you accomplish! This frosting tastes light, not too sweet and has the perfect strawberry consistency. Some students just licked this frosting off of the cake. It was described as tasting like strawberry ice cream. So yeah. It was good. I topped some basic white cake with the strawberry goodness, but it would be just as delicious on yellow, strawberry or chocolate cake as well.

This recipe makes quite a large batch- perfect for frosting a cake! But I think I'm going to use the leftover as fruit dip (and completely minimize all nutritional value of fruit)

(are you lovin this tacky cupcake tower too?!)

What You'll Need:

1½ cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, at room temperature

What To Do:

Place the strawberries in a food processor or blender.  Puree until completely smooth.  Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F 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.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting.  Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices.

Source: Annie's Eats, originally from Martha Stewart’s Cupcakes

Decadent Chocolate Frosting

You may have noticed from other cupcake posts,

but I really love cream cheese frosting

So sometimes it's hard for me to understand why 

I would ever need to make any other kind

especially after this swiss meringue buttercream fail

But when I had two girls with birthdays in the same week

who both wanted some chocolately chocolate

I decided to try something new!

You see, buttercream frosting

even homemade

can be too thick or sweet or chalky

whatever

But this stuff. Oh.

This frosting is decadent and rich and bursting with flavor!

I definitely recommend you try it out.

And if you're not a double trouble chocolate fan

spread it on some yellow cake

You'll thank me later.

What You'll Need:

1 lb. semisweet chocolate, finely chopped

6 tbsp. Dutch-process cocoa powder

6 tbsp. boiling water

3 sticks (1½ cups) unsalted butter, at room temperature

1 cup confectioners' sugar, sifted

Pinch of salt

What To Do:

To make the frosting, place the chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate has melted.  Or be like me and microwave it in 30 second intervals, stirring between until all of the chocolate is melted. Let cool to room temperature, about 25-30 minutes.  

Meanwhile, combine the cocoa powder and boiling water in a small bowl; stir until the cocoa is dissolved.

In the bowl of an electric mixer, beat the butter, confectioners' sugar and salt on medium-high speed until light and fluffy, 3-4 minutes.  Add the melted chocolate; beat on low speed until combined, 1-2 minutes.  Beat in the cocoa mixture until well blended.  

I spread this over my favorite chocolate cupcake recipe

(with a cup of chocolate chips mixed in)

although it'd be fantastic on yellow cake, or strawberry! 

I normally pipe frosting on in pretty designs, but this is so rich 

that I didn't want to overload the cupcakes so I just spread it with a spoon.

Frosting recipe adapted from Annie's Eats, originally from Martha Stewart's Baking Handbook