Rainbow Birthday Cake

My little girl turned five this past week.  Five!  In the midst of extensive Christmas baking, I took a break from all this green and red and peppermint and made a perfectly perfect girly girl cake.

With Audrey’s help of course!  The last couple years I have let her “design” her cake;  she tells me what colors and themes she wants and I do my best to make it happen.

Like this Rose Cake.  And this Neapolitan Cake.

Swirly Rainbow Cake (Inside and Out!) #rainbow #cake #birthdaycake

 Her requests were pretty simple:

1. Lots of flowers

2. Every color in the rainbow.

3. Lots of frosting. (but no chocolate cake because her brother doesn’t like chocolate and she is very thoughtful like that)

Swirly Rainbow Cake (Inside and Out!) #rainbow #cake #birthdaycake

 

I even let her pick the cake stand, which just happens to be one of my all time favorites.  I found it in a specialty shop near our new home.  The owner of the shop did not want to let it go!  Even though there was a price tag on it, they had been using it for display for so long it had become part of the ambiance.  I tried so hard to not show my desperation, but in my head I was screaming, “I HAVE TO HAVE THAT CAKE STAND!”

I think her soul heard my souls cries.

Do you think I am being too dramatic?  Let’s see… what do most women love?

Ah yes.  Shoes.  Pretend I was talking about a pair of Jimmy Choo’s.

Swirly Rainbow Cake (Inside and Out!) #rainbow #cake #birthdaycake

 

Back to the cake.  Audrey did request a Rosette Cake, but… and this is hard for me to admit… sometimes I get tired of making that cake!  So I asked her if it would be ok to change things up a little tiny bit.

She refused.

I asked sweetly.  She said no.  She crossed her arms and stood up tall and looked me in the eye.

“I promise I will still try to make it pretty!” I pleaded.

“Oh sure mom!  Whatever you want.” And she happily flounced away in her princess dress.

Swirly Rainbow Cake (Inside and Out!) #rainbow #cake #birthdaycake

 

So this is my “compromise”.  I didn’t make the full on rosette shape, but still tried to make it “flowery”.  And it has every color in the rainbow.  Except Indigo.

Cause like, I prefer my rainbows with six colors ok?

Swirly Rainbow Cake (Inside and Out!) #rainbow #cake #birthdaycake

 Audrey loved her cake and loved being a princess for a whole day.

She loved the attention and the gifts.

But most of all, I hope she loved the love.

Swirly Rainbow Cake (Inside and Out!) #rainbow #cake #birthdaycake

 Happy Birthday Sweety!

Here is a recipe for How to Make a Rainbow Cake.

I shared a picture of Audrey blowing out the candles on this cake on my Instagram account.  I am iambaker.

Christmas Surprise Inside Cake

I had no intention of sharing this cake.

Christmas Surprise Inside Cake #surpriseinside

Everything that could go wrong, did.

The multi-colored roses are oddly resembling a pile of mush.  The touch of green leaves is a more of a massive green undergrowth and has a life of its own.

Surprise Inside Cake!

And the inside… well.  Lets just say that was not my best work.

Its completely tilted over.

Christmas JOY Surprise Inside Cake #surpriseinside

Why on earth would it do that?  Maybe because I used the wrong cookie cutters when preparing my cake and they were too tall for the pan so I had to improvise and create a “wall” around the cake with parchment so when I poured the extra batter over the letters it wouldn’t spill out the sides which didn’t really work and the batter did spill out on all sides resembling a square mushroom that took 70 minutes to bake and ITS CROOKED.

CROOKED!

This cake that I spent many hours dreaming about and baking and decorating was a total failure.

Christmas Surprise Inside Cake #surpriseinside

But then I shared this picture on Instagram with the caption, “Guess what I am up to.”  and the adorable @achewycookie said,

“Spreading some JOY!”

And I was humbled.  Because most people don’t care about the dumb details like I obsessively do.

They just feel loved and appreciated when someone makes them a cake.  As they should.

So here it is.  The cake that should have been something else but isn’t so it is what it is.

Merry Christmas. :)

Pumpkin Pie Rose Cake

This “cake” was a fusion of two things I love.  My original Rose Cake design and Pumpkin Pie.  Let me be more specific… pumpkin pie smothered in whipped cream.

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie

 

I have to tell you, the Buttercream Rosette Cake is near and dear to my heart.  Its by far the most popular cake I have ever done.  Imagine my surprise seeing it in world famous bakeries or on a Pillsbury commercial or even in a book by the woman who made the Royal Wedding Cake!

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie

I just love how simple it is and how transitional it is.  It can be for man, woman or child.  It can be pink or brown or white.  It can be one tier or twelve.  It can be anything, just as long as you can imagine!

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie

In all seriousness, I want you to know that I share all my cakes with the intention that you would be inspired.  I hope that you will make them.

I would hope that you would present them to your loved ones and say, “I did that.”   I want you to know what its like to create beautiful and delicious things and to have people in awe of your talent!

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie #rosecake

This cake is no exception.  Its not a cake… its a pie!  A Pumpkin Pie covered in whipped cream Rosettes.

And super easy to do.

I got a 30 oz can of Pumpkin Pie Mix. (follow the directions on the can for baking) and a pre-made pie crust.  I spread the pie crust into a 6in round springform pan.  Then prepared the pumpkin pie mix according to directions, then poured it into the uncooked pie crust.  Baked according to directions.  Let it cool and place in the fridge for one day. (For no reason other than I am insanely busy and couldn’t get to it in the same day)

Pumpkin Pie Rose Cake!  The perfect way to jazz up pumpkin pie!

When ready to make the Rose Cake:

Fill up a piping bag with a 1M or 2D tip and then the whipped cream. (I used Cool Whip)  Pipe out roses following my written tutorial for buttercream rosettes or watch my video tutorial on How to Make a Buttercream Rose Cake in Less Than Four Minutes!.

I sprinkled cinnamon (about 1 teaspoon) over the top, then chilled until ready to serve.

I have to tell you, this is the PERFECT way to dress up a pumpkin pie!

You can buy a store bought pie, remove it from the pan, then fill in around the bottom with whipped cream.  Then get to piping!  Pipe roses all over!  You now have a beautiful, easy, delicious and unique way to serve pumpkin pie!

Pumpkin Pie Rose Cake!  A great way to jazz up pumpkin pie!

I just hope that you all enjoy an equal whipped cream to pie ratio like I do.

And I hope that you are inspired to jazz up your pumpkin pie this year, and I just know you will be the hit of your Thanksgiving celebration!

Patriotic Rose Cake {Video Tutorial}

Did you know that the Rose is the National Flower?

Did you know I just made that up so that a Patriotic Rose Cake would seem more natural?

A very smart reader, Lisa, shared this (thanks Lisa!) :

“The rose was designated the official flower and floral emblem of the United States of America in 1986″

People have been asking for over a year now for a video tutorial for the Rose Cake.  After posting the Neapolitan Rose Cake a week ago and getting a few more requests, I finally did it!

While I will probably still refer folks to my original tutorial, this little video shows you a couple fun things:

1. How to make it with different colors. (So this will apply to the Neapolitan Cake as well as any Ombre effect you might desire)

2. Just how quick and easy it is.

This video is mostly in real time.  You really truly can frost a cake like this in less than 10 minutes.  And if you are making all one color it is even quicker.

As you can tell, I made this cake in honor of patriotism… Memorial Day, the Fourth of July, Veterans Day, Flag Day, an Inauguration, basically any occasion that red white and blue is appropriate!

 

How I prepare to frost a Rose Cake:

I get all my frosting’s ready and place in plastic disposable pastry bags.

I then prepare a bag with a 1M tip in it for every color I am using. Here I used three colors, so I had three bags ready.  You can go through a lot of frosting making those roses, and its good to have an extra bag ready to switch out.

Also, I really didn’t do a crumb coat. I have done it with and without a crumb coat and find they both work. The reason I can get away with not doing a crumb coat is because I tend to squish my roses together to avoid any dead space.

When making the bottom layer of blue roses around the cake, I tried to stop applying pressure at the top my my rose, where the next layer would be covering.  Then simply go right over that edge on your next row.  Overlapping is a very good thing with this cake!

 

As you can see in the video, I went fast and didn’t worry about perfection with each individual rosette.

If you didnt like how one of your roses looked, simply wipe it off the cake and re-pipe it.  Easy peasy! :)

There is no editing (other than exposure/color) done to the pictures I have posted.  (The pictures were actually taken with my phone.) Its the same cake in the pictures and video.

The ending cake is still pretty good, even though you saw many errors throughout the video.  That is just a testimony to how forgiving the Rose Technique is!

A few have asked, so here is a link to the gel food coloring I use to achieve such deep colors!  I use a lot so typically buy the largest size they offer. (link is to a smaller size)

Ateco Tulip Red (Sugarbelle has a whole post on this!)

Ateco Royal Blue

 

 

A big special thanks to Kirk from Interactive Business Solutions for filming and editing this tutorial.  You (and your beautiful family) are the best!

Neapolitan Rose Cake

UPDATED: Video Tutorial HERE

I am obsessed with Neapolitan lately.  And if you are friends with me on Instagram you already know this.


I shared this picture yesterday.  As well as another picture of the pre-frosted cakes the day before.

And I even made another Neapolitan Rose cake last week that was for the amazing staff of volunteers and teachers at my kids’ AWANA program.

But I digress.

I love Neapolitan.  I adore the ease and look of  my Rose Cake technique.

When I first did the Rose Cake back in Feb. of 2011, I had no idea it would take off like it did.  Its now being taught in Wilton course’s and being sold in bakeries across the world.

To say I am humbled by it all is putting it mildly!

So to be able to do something new (and delicious!)  with the sweet buttercream roses is so exciting.

For me, this was a match made in heaven.

Not only is the buttercream Neapolitan, but the cake flavors are as well.  I made a chocolate cake, a strawberry cake, and a white cake in 8in pans.  I only used one 8in layer of each flavor for this cake, so I popped the extra layers into the freezer.

I am going to whip up another one of these easy cakes to bring to a Mothers Day celebration this weekend!

I used a basic buttercream for the white and strawberry layers, but added 1 scant teaspoon of strawberry extract to the pink buttercream. (which I tinted with AmeriColor Soft Pink, quite possible my favorite ever brand)

I have been trying to use as many different frosting’s as possible with the rosette technique to determine if they will hold up.  I found this specific buttercream to be very durable as well as obnoxiously sweet.

Which is awesome.

Back to Basics Buttercream

Ingredients

  • 1 cup butter
  • 1 two pound bag powder sugar (about 7-8 cups)
  • 1 tablespoon good quality vanilla
  • 4 tablespoons milk
  • dash salt

Instructions

  1. Put room temperature butter, vanilla, and salt into mixer. Add in powder sugar one cup at a time, alternating with the milk until you have used it all.
  2. If your frosting is too thick you can certainly add more milk. I found that this is the perfect consistency for me to pipe roses using the 1M or 2D tip.
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http://iambaker.net/neapolitan-rose-cake-rosette-cake/

I made a batch up chocolate buttercream as well! (had to halve this recipe)

 

You really cant go wrong with a rose covered Neapolitan cake for mom!

Or you.  Just make it for you.  Its totally worth it.

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.

Rosecakevertical

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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!

Vertical Layer Rose Cake

*Tutorial HERE!

I have been dreaming about this cake for about a month.

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Dreaming of layers that went up and down instead of horizontally.

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Dreaming of obscene amounts of delicate frosting roses.

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Dreaming of a variety of flavors.

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And finally, my dream has come true.

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Normally I share recipes and techniques and design aspects and every detail I can think of sharing… and maybe I will do that if anyone cares to know. But for now, I just want to enjoy it.

Why?

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Because tomorrow (Feb. 1st) is my birthday. And I wanted to make myself a cake! (thats me getting sassy with myself)

I just want to sit back, relax, and have a piece.

But I do wish I could share it with you.

Cause man oh man…

It. Is. Good.