This cake only looks fancy. It’s actually one of the simplest cake I’ve ever frosted, and good riddance to those tired old roses you see sitting on top of grocery store cakes. Years ago I took a Wilton cake decorating class and learned to make the “Wilton Rose”. While there is a place for those roses, I like this version much better. I’ve seen this frosting style pop up a couple of times recently, and couldn’t wait to try it. My new favorite frosting technique fits right in with the Spring / Summer 2011 floral fashion trend.
3. Gap Kids
5. Vera Wang
That was fun, but back to the cake.
Here’s what you’ll need:
1 Round Cake
1 batch frosting
Gel food color in Rose (optional)
A pastry bag fitted with a 1M tip
1. Start by frosting your cake with a “crumb coat” so the cake is lightly frosted. An offset spatula is the perfect tool for the job.
2. Place the 1M tip in the bottom of your pastry bag and trim the bag away from the end of the tip. Fill with frosting.
3. Start with the sides of the cake. Place the tip of the pastry bag half way up the side and make a spiral from the center outwards, about 2 times around the center point, until your roses fill the side of the cake. Next make the same swirl roses on top of the cake. Fill in any empty spaces with a little extra frosting in a swish.
Check out i am baker
for a more detailed photo tutorial.
Wondering what kind of cake to make? I made a rosé
cake and filled the middle with sliced strawberries. If you would like to make a rose rosé cake like I did, try this
recipe for champagne cupcakes, but substitute rosé or sparkling rosé. Use two 9 inch cake pans and bake for 20 minutes. Wouldn’t this make a beautiful Mother’s Day cake or bridal shower cake?