Raise your hand if you have ever been in charge of bringing the cake for a celebration and you quickly went into panic mode because not only did you not know how to decorate it to bring the umpf you want for the occasion and you also relinquished to buying a last minute cake at the super market. Been there, too!
The rosette cake is so downplayed for how easy it is to create.
Note: My how-to assumes your cake is already assembled & crumb coated with the first layer of icing.
What you need:
- (1) 6″ (or bigger cake round)
- (2-3) 6″ cake layers
- 1.5x buttercream recipe
- (1) Straight edge
- (1) Offset knife
- Wilton tip 1M
- Wilton tip 2D
- (2) Piping bags fitted with tips above. If you’re going for the multi-tone, rosette cake like in my video, when filling the bags with icing, alternate between different colored icings.
- Leave space in freezer to fit cake.
(This assumes your cake is crumb coated with the bottom layer of icing).
- Crumb coat your cake but don’t spend ridiculous amounts of time getting a nice smooth side; its going to be covered in buttercream decorations.
- Pop in the freezer for 20 minutes.
- While your cake is in the freezer. Take your piping bag fitted with the Wilton 1M and fill with icing, alternating between colors (if using multiple colored icings).
- Do the same for the piping bag with tip 2D.
- Carefully pull your cake out of the freezer.
- Using an offset knife, gently slice the excess icing on the cake.
- Take your bag with tip 1M and practice on a clean plate making rosettes. Then take the tip to the cake, picking a point to start and in a clockwise motion, fill out the flower. Fill the cake with rosettes anywhere you can fit the space.
- Fill in the gaps with the 2D tip.