I Am Baker

Rose Cake Tutorial

SO excited to share with you how easy it is to make the rose cake. (Video tutorial HERE.  In four minutes I frost an entire three layer Rose Cake!)

Seriously, once you see you are going to run right out, buy a 1M tip, and make one.

That or go back to work. Or bed. Or whatever it was you were doing before I interrupted you.

Ok, here we go!

There were two main components to this cake.

The vertical layer interior and the frosting rose exterior.

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I am going to do a vertical layer tutorial at a different time, (updated: you can see it HERE) as I did not get any pictures of it this go around and it is IMPOSSIBLE to explain without pictures. What I can tell you is, I did not make a sponge cake that I simple rolled up. I actually made two separate cakes and assembled them into the vertical layer pattern.

Now for the frosting rose tutorial!

I promise you, this could NOT be easier. Bakers have been putting frosting roses on cupcakes forever by simply using a 1M decorators tip. That is all I did!!

(I need to mention… before I froze my cake I poured a simple syrup over it. This helped to retain moisture as well as assist in binding the layers together… just be careful to not use to much!)

Start with your cake. I put a good crumb coat on… as in, a crumb coat that conceals the cake underneath. It can be sloppy and uneven, but you should not be able to see what color the cake is.

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Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting.

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If you have an appropriately sized coupler you can use that, or you can just insert the tip into the bag and cut off the excess.

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To make your rose, start in the center, then slowly move your tip in a circle around the center point. I wanted a single rose to span the side of the cake so I looped around my center point twice.

Try to end in the same place each time.

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Go all the way around the cake and complete with one last rose!

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This is how it looks after completing the circumference of the cake.

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Then go back and add the roses to the top using the same method.

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When making flowers that big, you are bound to have some ‘dead’ space in there. Can you see that big empty spot up there?

My first instinct was to go back in and add dollops of stars… but I think I found a better way!

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Instead go in and make a swoop with your tip. (try and go in the same direction as the rose right next to it)

In the overall design it seems to fit in better then the star dollop!

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At least, I hope so anyway. :)

Now… if you are really adventurous and want to add some color to your cake…

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You can pick up some of these.

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I did a light dusting of yellow then went back over it with the pink. I have to admit, all white is still my favorite, but I love the flexibility of being able to add some color.

I think a deep red would be stunning on a Valentines Day cake! If you try that, be sure to send pictures! Or just add it to my flickr group!

Here are my tips to finding success:

1. Use a good crusting buttercream recipe. I used my new favorite and loved how it worked. You will want to make sure the frosting is not creamy though… for the tutorial cake I used a creamier version and the roses did not holdtheirshape as well.

2. Make sure you have enough frosting! Those roses use a lot… I would make the whole batch of the above recipe.

3. Put your cake in the fridge after you are done with decorating to help them set up and retain their shape.

4. Have FUN with it! Those roses are so forgiving. But if you find that you really dislike how they are turning out, just scrape them off and start over!

Cant wait to see what you do!

And of course, if you have any questions, feel free to let me know.

***

You can also see Audrey’s Rose Birthday Cake and my Royal Wedding Cake!

Thank you for much for viewing and commenting the Original Rosette/Rose Cake that I created.  Although many have stolen this idea and passed it off as their own, I can assure you that I was the Original.  Thanks!

Comments

  1. Cassidi says

    hi there! thank you for the tutorial! what if we absolutely had to use pre-made frosting such as betty or duncan?? would that frosting work too?? Thank you!

  2. Lisabeth Morche says

    I came across your blog strictly by accident and it’s been the best accident I’ve ever had! My husband and I hosted Easter this year and we decided to make your Neopalitan Rose Cake. It was the most AMAZING thing I’ve ever tasted! My favorite part was the chocolate buttercream frosting. I wish there was a way to add a photo of my rendition.
    Thank you so much for sharing your creations.
    Mr birthday fell on Mother’s Day this year and I wanted to make my own cake. I saw your “Birthday Cake” and knew I HAD to make it for my birthday!! I did and again…. There are no words to describe it!!
    I am currently searching for a Memorial Day Dessert to make as well!!
    Thank you again for being so awesome!!! :D

    • says

      Lots and lots and lots of research and documentation. :) Also, I have legal prepresentation and we are able to prove it in court.

  3. Ida says

    Hi!
    Thanks for the tuturial! One question: does the icing get stif? And Can you make it with creamcheese so it won’t get too sweet?
    Thanks!
    - Ida

    • says

      Hi! Yes, you can make it with cream cheese if you would like. My buttercream recipe does crust, and I do prefer that consistency. :)

      • Ida says

        Thank you for the quick response! Do you have a recipe for a cream cheese buttercream? – It is for a wedding cake. How much time before the wedding can you make it (like the day before?) :)
        - Ida

  4. Jenny Burmesch says

    Can I use regular cake?! Every tutorial ive seen uses sponge cake…. I wanted to use regular cake…and mine will only be 2 layers..should I do the rosettes on 1 cake. .then put the other one on top like frost them separately? Or put the whole cake together and do it that way
    Thanks! Jenny

  5. Kay says

    Thank you so much for the great tutorial. After many, many years of baking, it’s only in the past couple of years that I’ve learned to use a pastry bag. After seeing your buttercream roses on Pinterest, I tried making them (using a raspberry buttercream frosting on a lemon layer cake), and for a first try it looked pretty darn good, despite the fact that I used all butter and no vegetable shortening. When my daughter posted a photo on Facebook, I was amazed to see over 60 likes and comments. A few years ago, I would have thought making such a pretty cake was way outside my skill set, so I’m really grateful for your help.

  6. jenny says

    I love the design on this cake.they are beautiful.please which other tip can I use to get the same rose design? thank you

  7. Christy Lowry says

    Have you tried coloring the frosting instead of using the spray? I normally use the Wilton gel colors. Any advise would be greatly appreciated!!

  8. Kaye says

    Hello! This is wonderful. Thanks for sharing. I wonder if marshmallow frosting will work… Will it? I live in a hot and humid country and buttercream will surely melt. Thanks in advance.

  9. Amberlee says

    Hi! I really wanna make this and my question probably sounds silly, but I’m a noobie! Haha. If I have 2 nine inch round cake pans do I just bake the two and level the too of them? Or am I supposed to just split one in Half? I only want a two layer cake I’m just confused how to go about it haha
    Thanks!

  10. says

    Thanks for the tutorial! I was making one of my sister’s wedding cakes and this tutorial helped me decorate it with the prettiest roses!

  11. says

    hi Amanda, I have to make 7 table cakes for a wedding this week and I have a question. I have made your rosette cake before, with no problem, but was curious whether you let the crumb coat crust first or apply your rosettes immediately after crumb coating?
    Thanks,

  12. Audrey says

    Thank you for your tutorial! Finally, I could make this cake. My five year old grand-daughter wanted her birthday cake to be full of flowers – yikes – your rose cake icing was my immediate answer! She kept telling me it was beautiful – like a wedding cake. Again, THANK YOU for making a simple family birthday party one she will always remember because of your rose cake!!

  13. Grace says

    after I made my first rose, I didn’t know where to start my second one so they wouldn’t overlap. any references?

  14. Kendra says

    Thank you so much for the info! Your cake is beautiful, and I am excited to try it for my daughter’s birthday in a few days! I would like to make the cake and freeze it ahead of time, but could you give me more information on the freezing process? For example, do I put on the simple syrup and layer the cakes (I’m doing a 3-layer cake), then wrap them in sarah wrap and foil, or do I wrap each layer individually and freeze? Also, how long does it take for them to defrost? Do you ice them while still frozen or after they defrost?

  15. henny says

    How far in advance can these be made? Can they be frozen? Can they (wanna do in cupcake form) be stored at room temperature- or refrigerator? If these are displayed on a table- how long can they sit out and still taste great?

    Wow- lots of questions!

    thanks!

    • says

      You can safely make these a couple days in advance if left out at room temperature. Storing in the fridge I would say 2 weeks. I would only frost the cupcakes a couple days prior to serving, but that is pushing it. But case scenario is frosting them day of, but the day before will work great too.

  16. Tamara says

    Hi,
    I LOVE the roses on the cake. So beautiful and unique. I am just learning on my ownon how to use tips. So I will be practicing. I haven’t take any classes, is there any tutorials online you know of with tips on how to set up your bag and use tips? I made homemade raspberry filling for donuts and what a big mess it was. :)
    Blessings, Tamara

Trackbacks

  1. […] My first project was Elle’s birthday cake. The cake itself was kind of a disaster, and even the frosting was a disaster, but the icing method worked great and would work even better if I used a stiffer frosting rather than the melty cream cheese frosting. I actually had to scrape the sides clean because the poor flowers kept sliding off. Ha!  Original Pin Here. Original Tutorial from I Am Baker. […]

  2. […] My first project was Elle’s birthday cake. The cake itself was kind of a disaster, and even the frosting was a disaster, but the icing method worked great and would work even better if I used a stiffer frosting rather than the melty cream cheese frosting. I actually had to scrape the sides clean because the poor flowers kept sliding off. Ha!  Original Pin Here. Original Tutorial from I Am Baker. […]

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