Everyone love butter cream rosettes for their beauty, simple
application and of course because they add a thick layer of delicious
buttercream to the cake! I have been Dying to try this rosette technique
since the first time I saw it on baking group. As a New year special Today This
was the first time I have made it, The cake itself is not difficult, the
rosette cake is ALL about the buttercream piping. It takes a few practices to get
the rose right so be patient and besides messing up a few rosettes the whole
process went relatively smoothly and it turned out pretty good!
Process:
1 .A baked cake of your choice and let cool. I made simple sponge cake.
2 .Crumb Coat your cake. as in, a crumb coat that conceals
the cake.To crumb coat a cake you will need to slather on a good amount of
icing using an offset spatula to cover the cake entirely Once you’re done let
the icing crust dry for few minutes.
3 .Put your 1M tip (or any large open star tip) into the
pastry bag then fill it up with buttercream frosting.
4. To make your rose, Holding the piping bag parallel pipe in a
circular motion start in the center, then slowly move your tip in a circle
around the center point. a round rosette rose.
5.After you’ve covered the cake with roses fill in any gaps
with little stars using the same 1M tip.Just apply a small amount of pressure
to pipe .
6.I used pink but you can use whatever color you like! It’s
my first time making a rosette cake so the roses aren’t perfect, but ,
it’s a learning process!
7.Finally I used edible silver& golden balls in
different sizes to look my Rosette cake Gorgeous:)
For The Buttercream Frosting:
Butter-1/4 cup
Icing Sugar-1 1/4 cup
Milk-2-3 tbs
Vanilla-1 tsp
Pink Food Colour – a few drops
Method:
In a standing mixer fitted with a whisk, mix together sugar
and butter. Mix on low speed until well blended and then increase speed to
medium and beat for another 3 minutes.
Add vanilla and continue to beat on medium speed for 1
minute more, adding more milk if needed for spreading consistency to make
frosting smooth and spreadable. If frosting is too thick, beat in more milk, a
few drops at a time. If frosting becomes too thin, beat in a small amount of
powdered sugar
Note:
Add in powder
sugar, one cup at a time. If you find your mixer struggling, slowing add in
milk. Use more milk for a creamy consistency, use less milk for a stiff
consistency.
