Events. Questions. Cakes. Oh my!
For all of the readers in South Dakota, I am having a book signing at Zandbroz in Sioux Falls on May 10th. I will be there from 1:00-3:00pm. Looking forward to meeting you!
May 15th – May 17th I will be in Miami for BlogHer Food. So looking forward to this event! If you happen to be a reader in the Miami area and want a book signed, please do let me know. A few had asked so I set up some time; just email me if you want more details! (manda2177@gmail.com)
I have been so blessed and honored that you are still here, still visiting my little online home. Your comments and kindness mean the world to me, so thank you. Thank you for everything.
I have some really exciting changes coming up on my blog, with aesthetic changes and more focus on tutorials and even some new features designed especially to make your experience here better! (And yes, a more efficient “search” option is included in that!)
This is my Pink Rose Cake. I am really loving the soft pink paired with the crisp bold black cake stand. What do you think?
If you want to see how I make a Rose Cake you can see my picture tutorial here. If you want a video tutorial on how to make a Rosette Cake you can click here.
I use a Crusting Buttercream recipe when making the roses, but you can easily substitute your favorite frosting.
I also share a full video tutorial in my Craftsy class! Over 1,500 people have taken the class so far, and the response has been great!
I have seen the students cakes and I am blown away by the talent. You are all bringing fun and creativity into the world in the best way… with cake!!
I can’t wait to see how you will use the techniques to create your own designs. So go get signed up for your very own class!
And finally, please do consider getting a copy of my new book, surprise-inside cakes! This book has been such a labor of love and I would be so grateful for you to get your very own copy. (It’s even discounted on Amazon for almost half off!)
The press for the book has been so humbling and wonderful, I am extremely thankful to all who have shared and been a part of the #surpriseinsidecakes experience! (To fellow bloggers, if you have shared the book on your blog, please do send me a link so I can add it to the Press page!)
And that’s what is happening in my world. I hope that you are stopping to smell (and eat!) the roses in yours!
I’m making the rose cake for my birthday tomorrow. I made the 4 layers pink ombre, and will add the pink roses today!
Sounds beautiful Sandra! Hope your birthday is wonderful!!
How did your birthday cake turn out?
What color did you use to get the pink? Would cream cheese frosting work doing the Rosettes?
I used Dusty Rose from Americolor, and yes, cream cheese frosting would work. You will want it to have a slightly stiff consistency though. 🙂
What color did you use for the rosettes? Do you think cream cheese frosting will hold for the rosettes?
Making this for teacher appreciation lunch held at my daughters school. Was wondering if 5 cups of Swiss meringue buttercream be enough to cover an 8 inch cake? 2 layers if course.
Thanks!
I would rather you had more like 8 cups… those roses take a LOT of frosting!
Gorgeous! Love, love the soft pink on the black stand and that cake, oh my. I am a big fan of those colors together also pink and brown. Swoon!!
This cake is absolutely beautiful, and so dramatic with that cake stand! I’d love to get better at cake decorating, so thanks for sharing this tutorial. Pinning!
Still waiting to pipe beautiful roses like you. This particular star tip is in my wishlist next time someone is visiting India. Till then, I will just drool over your perfect roses.
Eagerly awaiting the new look of I am Baker. I hope to steal some ideas and implement them on my blog too. Hehehe. Jokes apart I am sure it will be wonderful.
LOL You are the cutest!!! 🙂
I just attempted this cake with your Perfect Crusting Buttercream frosting…. I made the frosting and immediately tried to do the Roses…. they fell all they way down to squished nothing 🙁 … Do I need to refrigerate the frosting before I frost??? please help! Birthday is in the Morning… AHHH!
Oh dear! Did you do a crumb coat? Did you start at the bottom and work your way up? Does your frosting hold the shape of the rose? So sorry there were any issues!
Hi. I have lost you for some reason. I had to re-subscribe.. 🙁
I was wondering why I had seen nothing from one of my favorite people…
I am making a ‘2 1/2 ” layer cake for a graduation.. well 2- 9″ layers and 1 – 8″
Why? hmm well lets just say I had a few in the freezer.. so may as well use them up rt?
I was think of white Italian buttercream roses ( my fav KA recipe) with alternating choc roses ( your awesome recipe)
for bottom 2 layers then
I was thinking Dark red roses on top or maybe the duskie pink that I just seen today..
What is your thoughts on this combo/ I really need anothers opinion-
My cake flavors are- 1 layer Mexican chocolate cake ( so good!)
1 layer Red velvet (your recipe) and the 8’ is the Mex choc.
I actually thought I might mod the choc frosting with Kahlua & add a little cayenne and cinn like in cake..
and I will use the choc in between the layers after all red velvet is a red choc cake…
I want really dark choc roses tho. last time I made the frosting it didn’t get very dark, I assume it was the cocoa I used?
anyway what do you think?or maybe all pink with dark red at top? The young lady loves choc and cake and roses so… a rose cake it is..:)
thanks for input
denise
Hope to make this beautiful cake for my mom’s upcoming 80th birthday in late August. If anyone has made it, please let us know how it turned out.