Rose Cake Tutorial

filed under: Rose + Rosette Cakes on February 3, 2011

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.


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


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.


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.


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


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


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


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!


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!


At least, I hope so anyway. 🙂

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


You can pick up some of these.


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!

How to do a Rose Cake!

To make this design, simply start in the middle of the cake and create the same pattern as you did on the sides. Instead of stopping, keep going around and around until you have covered the whole 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!

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  • Angela says:


    I am making the buttercream rosette cake next week. The party is on the Sunday, is it ok to complete the cake the day before? I will be using a shortening based buttercream. And should I keep the cake in the fridge over night if I do complete it the day before?

    Thank you!

  • cara says:

    please help. My daughter is graduating tomorrow and I have got to make a cake. I was going to do one covert and buttercream roses. I was thinking a caramel frosting would be great if anyone knows if I can do this with caramel also what kind of buttercream recipe should I use these roses have to hold up they cannot slide off of the cake. Please help

  • Unknownpython says:

    does putting the cake in the fridge make the frosting frozen ? it is my first time making a cake.. so hopefully they turns out the way,those recipes are really helpful.thanks!

  • Cheryl Simons says:

    I am going to try the rose cake. It may take several times to perfect it but looks like it’s worth it.

  • Angelika Streck says:

    I am always looking for unique cupcakes to make….I have read some of you posts that says there is a distinct difference between cake batter & cupcake batter …. so I was wondering how I could make the brownie/cake into cupcakes….can it be done?

  • Karen says:

    Thank you for sharing your recipe. I look forward to making the chocolate cake.

  • Denisevasquez says:

    Thank you so much for all those recipes.I am not a baker but I plan to make my granddaughter who is turning 3 this rose cake.and pray it turns out good

  • Laurie says:

    Beautiful cake! I was wondering, how do you keep the rosettes from sliding in hot humid weather.?

  • Alice says:

    Thank you! You give the best instructions for making roses that I have been able to find.
    Very clear and precise.

  • Dora Cooper says:

    Love your rose cake! Which butter cream frosting do you use? I saw one with shortening and one without? Thanks, Dora Cooper

  • Fran says:

    I really like the way your directions were so easy to follow. Gonna try it soon.

  • Becky jones says:

    Sooo enjoyed your talents! Hope to try a couple soon!


    Thank you very much for your recipyies sharing with us. It is very helpful for me.

  • Kay says:

    You are truly are an accomplished baker. I can’t resist reading your recipes. I’d love to make these roses but have never been one good at little crafty things. I do love to bake, though. I must try the white cake with the brownie layer.

  • Pat McIntyre says:

    I love the Rose pattern on frosting. So fitting for a baby shower expecting a baby Girl…also for a sweet 16 bday….endless times to use the roses.

  • Candy says:

    Thank you, I used this technique to decorate a cake for my sisters birthday. It was pink Champagne flavored and it took me a while to do 3 tiers of pink roses but it came out beautiful 😊

  • Suzanne Mann says:

    I can’t wait to try this for Easter! In the morning I will start practicing making roses. If it turns out I am not so great at it, plain will work as well.
    Thank you for a great recipe.

  • Merab sine says:

    That was beautiful I will learn to make the rosettes today am a beginner.Thank you

  • Glenda Chambers says:

    Sounds wonderful and know it is as I baked it!
    Was too afraid to try the roses but still got rave reviews as it being great! ( I used my comb and made ridges on the whole cake.
    I think I’m ready to try making roses and will keep you informed on the outcome.
    You make it look super easy.

  • Irene says:

    Thanks for this awesome tutorial!

  • Janani McCausland says:

    This looks so beautiful! Please can you share the recipe for the buttercream and sponge? I’ve never made a rose cake before and really want to try.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.