I am so looking forward to spring break next week. Less time driving every which way, more time for playing!! Today’s post is a quickie – just a little tip for frosting one of those rose cakes that I love doing. Why do I love them? Because they look beautiful for any occasion AND you can frost one in less than 10 minutes.
You’ll need a frosting that holds its shape pretty well – you know how much I love my swiss meringue buttercream, so I won’t go on and on about that, but it works perfectly for this cake. I’ve also done one with chocolate and the swirls look so beautiful.
Like making beautiful cakes?
Here are some other tutorials to inspire you!
Comments & Reviews
Thank you for the tips!!! Happy Thanksgiving!!!
okpulor ifunanya says
love this. and i ask for more tips on cake decoration
What a stunning cake!Love the tip about using the cookie cutter to mark the circles, makes life a lot easier! Do you think a 7 minute marshmallow icing will hold its shape to pipe large rosettes? People don’t appreciate a butter icing where I live.
I haven’t tried Janice, but do let us know if it turned out!
Meena | AnchoredinSweets says
I just pinned this to a board of mine. =)
What a great idea to use the cookie cutters as a guide! I can’t wait to try this. I actually make handmade soap but many of my soaps are ‘bath confections’ . . . meaning they look a lot like desserts (in case you’re wondering ‘WHY?’, my soap cakes are fun to use as a centerpiece at parties or events, then each guest goes home with a slice as a party favor). Your cake tutorial will work great for my soap. I even pipe my soap with Wilton decorating bags and tips 🙂
Which tip axactly we shud use??
Is it wilton 1 m
Beth Grange says
Just wondering if you could help me with an icing question 🙂 I’ve been using a Wilton 2D tip to ice my cupcakes following this method for a while, but recently it has started to do something weird to the icing. It seems to be splitting into separate streams and doing what I can only describe as ‘ribboning’, instead of sticking together as one stream. Any idea what might be happening?
Hi Beth, I know exactly what you’re talking about. Sometimes, if the icing isn’t completely smooth – like a little clump of sugar or butter is in there – I’ve noticed it will stick in the spaces of the tip and make the icing split and stream out. Also, I think if the tip gets bent in a little over time, it won’t pipe out as smoothly. I would suggest trying a brand new 2D tip – or try the 1M – it gives almost the same look but is a bit more open and forgiving.
If I use the swiss buttercream, am I able to make this cake the day before and store in the fridge until the next day for the party? If so, will it soften up in time if I leave it out for a couple hours?
Thank you very much! Going to try the swiss buttercream and the rose design next weekend. Thanks!! 🙂
Taijuana sylvester says
What is the best frosting to use to make the swirls?
Hi there, I would use a frosting appropriate for decorating – a buttercream would work without fail, I think!
With determination to make my own sweets and cakes at my DIY vintage themed wedding, i am VERY excited to try this one out!! cant wait, thank you! i’ve seen a few other tutorials but i haven’t seen one that used a circle cookie cutter to help keep organized and each rose the same size! (perfect for my ocd that would set in if i noticed one too big or too small lol) thank you! 😀
What size cookie cutter did you use to make the markings?
Linda billingsley says
I want to make the whole side of a wedding tier one gigantic rosette. What size cutter do I need if the tier is Four inches in height. Also what size tip is to be used. Thank you linda
Hi Linda, I like tip 1M – it’s one of the larger size tips. As far as the cutter, I think you’d just need to hold the cutter up to the side of the tier and decide what size is going to fit the way you like it! Have fun!