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.
So once you have a crumb coating or a thin layer of frosting over the whole cake, grab a round cookie cutter about the size you want your roses to be.
Use the cutter (even a cup would work) to gently indent the frosting to outline where each rose will go. Continue around the whole cake, trying to leave as little space as possible between each rose.
Now, you’re ready to make your roses. I like using the extra large piping tips – a closed star tip (2D) was used to make these roses but 1M also works GREAT – you can get piping tips at many large craft stores or online and they’re really inexpensive.
Starting in the center of each circle outline, begin piping a circular swirl outward until you reach the outer border of the circle. Then, move right on to the next circle.
By marking the circle outlines ahead of time, you should be able to keep your roses nice and evenly sized and spaced!
That’s it for now! Have fun!! If you missed it, also visit the detailed post on the full Dinner Party Hot Cocoa Bar.
Like making beautiful cakes?
Here are some other tutorials to inspire you!
Comments & Reviews
Linda says
Thank you for the tips!!! Happy Thanksgiving!!!
okpulor ifunanya says
love this. and i ask for more tips on cake decoration
Janice says
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.
girlinspired says
I haven’t tried Janice, but do let us know if it turned out!
Meena | AnchoredinSweets says
Great idea!
I just pinned this to a board of mine. =)
Linda says
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 🙂
Ruchikajain says
Which tip axactly we shud use??
Is it wilton 1 m
Beth Grange says
Hi,
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?
girlinspired says
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.
Monia says
Hi There,
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?
girlinspired says
Hi there, I would use a frosting appropriate for decorating – a buttercream would work without fail, I think!
Jessica says
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! 😀
Danielle says
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
girlinspired says
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!