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”
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 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!
I can’t remember or not but have you tried your rose technique on cup cakes? I tried to look back on your blog to see. My friends want to throw me a baby shower and asked what kind of cake I wanted and I just keep spamming them (lol nearly daily) with links to your rose cakes. I am not even a fan of roses typically but I love your cakes! Anyways I would love to see how they look on cupcakes.
I have! https://iambaker.net/flower-cupcakes Happy Baking! 🙂
I just love how impressive yet easy this frosting technique is!!! What a fun way to celebrate any patriotic holiday!!!!
Another absolutely beautiful cake! I love the video too!! 🙂 Can’t wait to try making my first rose cake.
This is gorgeous! You always do such a lovely job with such festive recipes! Thanks for sharing!
Thank you for the video and the idea! I made a golden Gluten Free birthday cake this weekend. Wow!
http://www.flickr.com/photos/29049346@N06/7275021050/in/set-72157629423049264
It was amazing and I thank you so much for the idea, the technique and for sharing! I’ll do it again.
Great job!!
Thank you so much for the video tutorial! I have been eyeing your rose cakes for a while, and tried the rose on cupcakes, but didn’t have the guts to try it on a full cake until I saw your vid. I made a chocolate cake with cream cheese icing (which totally works, just up the confectioners sugar a little bit to help it crust and make sure the cake is COLD when icing it) this weekend for a surprise birthday party and it was a hit!! I’ve had to send a link to this page to all of my girlfriends!
Thanks for being an inspiration! You rock my socks.
Way to go Sara!!
This is just so spectacular Amanda. Amazing how the color can change things up like this! I think I am finally prepared to try your rose frosting advice. I am baking a bunch of cakes for our church auction today and decorating tomorrow. I will send you pictures if they are not too embarrassing!
Hi There,
I have been following your blog for a while, because your cakes are so inspiring and GREAT, I have been too embarrassed to ask this simply question, but I wanted to know: How do you get your buttercream frosting to come out so firm? I tried using one of the recipes you provided on your blog, however when it came time to piping , it was to soft and started to melt. Then I put it in the refrigerator for a while and it was still to soft to pipe. I JUST NEED HELP PLEASE! Yours seems to come up perfect.
Thank you for your time and for sharing your amazing cakes with us.
Shasha
Hi Shasha! I use buttercream with a little crisco in it. Also, make sure you adjust the amount of liquid used to your climate/area. If you find your frosting is to soft, you can add some more sugar. (if you are using a traditional buttercream recipe) Hope that helps! 🙂
Thank you so much for taking the time to reply to me, I will try that out, I hope it works 🙂 , thank you again!
I gave it a go today, I made an ombre yellow rose cake, and it turned out really nice…very minimum effort for maximum impact! I also used your technique with the cartridges of different colored frostings and the one bigger bag with the tip – amazingly easy & so smart, thank you for teaching me that!! I’ll so use that again & again!! I’m going to post a picture of my effort on your Facebook page.
One Handed!!! You are awesome!! Love the video, I gotta make those bad boys soon 🙂