ROSETTE CAKE

Ingredients

  • 6 cups icing sugar
  • 2 cups butter, at room temperature
  • 2 tbsp vanilla essence
  • 2-4 tbsp whipping cream
  • Pink Gel food coloring of choice
  • Piping bag
  • 1M star tip

Instructions

  • Using a hand blender, whisk butter until creamy.
  • Reduce speed to low and add in icing sugar 1 cup at a time until well blended.
  • Increase speed to med and beat until blended, about 2-3 minutes.
  • Add vanilla and 2 tbsp cream and continue to beat on medium for about 1 minute.Add more cream as needed until desired consistency is reached.
  • Continue to whip for 3-4 more minutes until frosting is completely smooth.
  • Divide into 3 separate bowls (giving 1 bowl a bit more as the top covers more ground). Add gel icing color to each bowl until desired shades have been reached.
  • Make sure the cake is completely cool (chilled in the fridge for at least a couple of hours).
  • For Crumb coat: I used only one shade of frosting for the crumb coat, I wanted to ensure that I hide any possible gaps between the rosettes by having matching crumb coat.
  • Equipment: the only equipment I used that is completely necessary is a piping bag and a 1M star tip decorating tool. I used Wilton brand. The smaller star tips won’t produce the beautiful curves and billowy look of the rosettes seen in this post.
  • For Rosettes: Make sure there’s enough frosting in the piping bag before each rosette is made. Be sure to go counterclockwise as well. Start in the middle and then wrap around the middle for one full circle; moving at a continuous pace that allowed the rosette to build upward versus being flat was easiest. When coming to the end of each rose, ease up on how much pressure is applied to the piping bag; you want the tip of the rosettes to flow into the circle and not come up into a firm point.
  • Frost on a cool cake and chill.

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