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!

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!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Can I add Lorann’s Marshmallow Flavoring to this recipe without upsetting the “crusting”? If so, how much should I add?

  2. Made this for a baby shower. It was a huge hit. I didn’t do the syrup part or freeze it though. Didn’t really have time or space for freezing. The syrup part I think might be important though. As the cake got cut, as each piece was taken out and served it fell apart. I am assuming the syrup will help keep that from happening. Will be using this one in the future.

  3. I just made the buttercream roses on top of my red velvet cake and it looks so very beautiful! I did use a cream cheese buttercream filling for the inside of the cake and for the light layer under the roses. Let it sit in the fridge for a bit to set up and then did the regular buttercream roses. Beautiful! I’m stoked to give it to a dear friend for her birthday today! Thank you! 🙂

  4. I made this cake today for my daughter’s first birthday, and even though it didn’t turn out even remotely as beautiful as yours, I’m still getting tons of compliments on it! It’s pretty hard to screw up 😉 Thank you for this tutorial!

  5. THANK YOU, so much for the easy instructions!!!! I just made this cake tonight, the first time I ever attempted frosting with tips. I will be proud to show it off at my parents 30th anniversary party tomorrow! The buttercream frosting is de-lish. And I saved a bundle by doing it myself!!

    Thanks again!

  6. this is probably one of the most elegant looking cakes I have ever seen! It’s simply beautiful and not hard to re-produce.

    Thank you for posting.

  7. I just found your blog & rose cake a few weeks ago and knew I HAD to try it!! Thank you so much for sharing & doing the tutorial. It was much easier than I thought it would be and I think with some practice my roses will get better. I did our cakes with white cake & red velvet cake for work Christmas parties. The only thing I changed was that I did not do a simple syrup, I spread a small layer of cream cheese frosting between the cake layers when I put them together. I made a mess of myself & the kitchen counter but I hope it will be worth it! I left 1 of the cakes white & sprinkled it with red & clear sparkling sugars the other cake got sprayed red. 🙂 Thanks again and Merry Christmas!!

  8. I love your tutorials and I am so intrigued by your beautiful techniques and dimension that you add to simple cakes. They all look stunning and you explain the process of making/decorating them in a format that is easy to follow. Thank you so much! Its very much appreciated 🙂

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