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. Cat says

    Hi there–I’m a new reader (just added you to my RSS feed) and I want to thank you so much for posting this! I’ve been itching (more than usual) for Friday in anticipation of your tutorial. I haven’t been able to stop thinking about this gorgeous cake! It’s such a stunning piece of work–I think I’m going to try it tomorrow.
    Really looking forward to the vertical cake tutorial too. You do amazing amazing AMAZING work!!

  2. says

    This is just so lovely! Great job, and thanks so much for sharing. I’m so glad to have found your beautiful blog and look forward to seeing more! :) – Georgia

  3. says

    ♥ it…i have leftover mousse from work. gonna practice my roses right now. ha! i use that buttercream recipe too, but i substitute a tad of the shortening with butter. it’s a good one.

  4. Barbara | VinoLuciStyle says

    I saw a pic of this cake the other day and though I would have tried without your tutorial do you know how nice it is to have it??! Simply beautiful. I would more likely serve it on a red plate for Valentine color than color the frosting; the white just looks so beautiful

  5. Emily says

    Yet another great tutorial! I just shared about your easy decorating techniques and your buttercream recipe on my blog this morning! you make it look so easy!

  6. says

    have you ever thought about writing a book??? i think you would do a fabulous job, and i would definitely buy a couple copies for me and my sisters!
    Megan

  7. says

    Truly, reading your post the other day kept me together during dental impressions. Thought I was gonna have a HUGE panic attack in the chair & your b’day post took me away from it all. Thanks for this tutorial, truly I know I could still screw this up ;)

  8. says

    I am just in love with this cake!! I still need to give it a try myself… It’s definitely on my list. I’m thinking of red velvet w/ white cream cheese frosting roses for Valentine’s Day :)

  9. Lindsey Campbell says

    This cake is so beautiful! I have a baby shower in a few weeks… I will definitely be giving this the ol’ College try. They are having a girl, so the pink coloring will be perfect – although white is classic. I’ll let you know how it turns out!

Trackbacks

  1. [...] I don’t think I’ll ever tire of the rose cake.  My first attempt was a raspberry rose chocolate confection for a friend’s birthday.  I made this one for my husband’s birthday, using the same technique in lemon. The wow-to-effort ratio on these cakes is really great. I’d even venture to say that piping twists of roses with a star tip onto a cake is easier than the traditional crumb-coat, then smooth method, so long as you’re not afraid of a piping bag! To try it yourself, please pop over to I am Baker’s site for a great tutorial. [...]

  2. [...] Anywho, this is the rose cake. . . and I love it.  Like me, you’ve probably seen these rose cakes everywhere, and they are so much fun.  I wanted to do something a little different with mine – I wanted a strawberry cake (something about strawberry just screams summer to me) covered in colored roses.  And I wanted them layered so some actually stand taller than the others, for visual interest.  For the recipes, see below.  For a great tutorial, click here. [...]

  3. [...] After Christmas, Megs popped around and we chatted about possible options.  To tier or not to tier?  How many layers in the cake?  What to decorate it with.  After many a Google image search and taste tests of the cake and possible icings, it was decided.  There would be two separate cakes, one 8″ the other 12″, with the 8″ cake being on display and used for the official cutting, with the larger stored in the kitchen for eating.  There would end up being 5 layers in the cake (originally we were going for more but it wasn’t going to work), filled with a raspberry filling (Chris’ favourite flavour) with swiss meringue buttercream roses piped all over the outside, inspired by a post I saw on the “i am baker” blog here. [...]

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