Practice makes perfect when it comes to making icing roses! Fill a pastry bag with a Wilton 1M tip and let’s begin. Step by step instructions included.
You may have seen this cake all around the internet, but it was originally piped by the very talented Amanda from i am baker. While mine may not look perfect like Amanda’s, I’m happy with the results. And happy to tell you, it’s not so difficult to do. If you wanna take on a smaller canvas for your first go; try Rose Cupcakes!
To help you along, I put together this tutorial on how to make a rose cake with step-by-step photos. My advice if you are even the least bit nervous about making this—take a deep breath, practice on a surface that will allow you to reuse the frosting and then go for it. Don’t hesitate, or the roses will end up looking jagged and stuttered from all the pausing.
A few notes:
- For the frosting I used my swiss meringue buttercream recipe (step-by-step photos included). If you decide to use another frosting, one that will slightly “crust” as it dries, use Amanda’s tip here, so that your roses will adhere to the cake.
- This is the chocolate cake recipe I used. I picked a denser cake, since I had intended on making this a two tier cake but ran out of time.
- Again, to make sure you are comfortable with the piping motion and with how much pressure to use on the pastry bag while piping the buttercream roses, practice on a surface that will allow you to reuse the frosting (straight –sided salad bowl worked great for me)
- Of course the bunting is extra, but I do love how it steps up the cute factor on a cake.
- 7 large egg whites
- 2 1/4 cup sugar
- 6 sticks unsalted butter, diced and softened
- 1/4 teaspoon salt
- 2 tablespoon vanilla
- Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
- Transfer mixture to stand mixer bowl fitted with a whisk attachment and beat on medium speed until mixture becomes foamy, then increase speed to high and beat until it cools and doubles in volume.
- Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine.
**Refer to the post for step-by-step photos to piping the roses on the cake and making the bunting.**
To pipe roses on cake:
- Cover cake with a crumb coat.
- Cover cake with frosting coat.
- Score a line across cake horizontally to easily guide two-layer rose piping (one on top of another).
- Place parchment strips down on preferred cake stand and transfer cake on top.
- Fill pastry bag fitted with a Wilton 1M tip and hold it perpendicular to the cake. To pipe rose, gently squeeze bag and move in a circular motion starting from the center and moving outward. Finish by releasing pressure and dropping the finishing point to the right of the starting point (to the left if you are left handed). Continue to pipe roses all the way around cake. For the second layer, start in between two roses and pipe all the around cake.
- For the top, start by piping roses along the perimeter and moving towards the center. Fill in empty spots with dollops of stars. To do so gently squeeze and lift pastry bag. I used this method to fill edges on the top and bottom of the cake
To make bunting:
- Supplies:(1) Twine (2) Two different patterned Washi tape (3) Striped straws and (4) Scissors
- Start by wrapping twine around one straw and extend and wrap twine to around second straw .
- Place first Washi tape around twine and cut a triangle pointing up toward top of twine.
- Place second Washi tape and cut a triangle pointing down away from the twine.