Patriotic Rose Cake {Video Tutorial}

filed under: Rose + Rosette Cakes on May 23, 2012

Did you know that the Rose is the National Flower?

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


Patriotic Rose Cake (the Original!)

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!

Patriotic Rose Cake (the Original!)


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 of 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 didn’t 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.) It’s 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!

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  • mishu says:

    I was really inspired by your rose cake and made a rose cake on my son’s second burthday. I would like to share the photo of the cake. Thank u for sharing such lovely decorations.

  • K. Searcy says:

    Thank you, thank you!!! I have been searching for a tutorial and yours was the one that answered my questions. I appreciate your efforts to help people out. 🙂

  • Rianna says:

    can someone please tell me what size cake tin have been used and how tall the cake is please? i need to make a cake exactly like this and have had so much trouble finding the right layer height and cake tin size. Thanks in advance 🙂


  • Linda billingsley says:

    I want to make a giant rose swirl that covers the whole side of a wedding cake in one large rose swirl filling top to bottom.

  • luna says:

    Can someone please tell me what the recipe is for the cake it self???

  • Emilia says:

    If you don’t mind me asking, what recipe did you use for the cakes? It is absolutely gorgeous! I feel like diving into it, lol!

  • Alice Crenshaw says:

    Great tutorial and beautiful cake! I hate using fondant, so finding a show stopping technique that I can use my favorite bourbon vanilla icing to accomplish is wonderful. Thanks for sharing!

  • Tara says:

    Thank you so much for this tutorial! My five-year-old was requesting a rose cake for her birthday and this tutorial was so easy to follow and turned out perfectly.

  • Sara says:

    Hi! What size cake pans do you use when making the cake part of this? Are they 8″ or 9″?

  • Anna says:

    Did you have to cool the cake or anything between each layer? It seems as if the dark colors like in the blue would have mixed into the white sweeps above it when you put white on top? Did you let each layer harden before the next or does this not happen (the colors getting drug up with the new color on top of it?)

  • Sara says:

    Can i see the tip that u used?

  • Marina says:

    What cream do you use for the rose?

  • Cloudy says:

    Hi Amanda,
    Do you have the recipe for the cake and the Buttercream please? It looks so good!!

  • Zanap says:

    Hello, I must say you are an absolute pro when it comes to icing a cake.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.