rose cake

I made this cake for my daughter’s 5th birthday… wait. I realize I have some explaining to do. What happened to summer? Where have I been?

Well… for starters, swim lessons started which kept us busy 1 1/2 hours every day… then there was vacation, and well… life.

Anyway, I’m back now and I have cake. So will you forgive me?

I almost feel guilty accepting compliments on this cake. They’re undeserved, because if you can draw a spiral, you can totally make this cake.

The secret is in the tip. It’s a 1M tip, and you can find it at craft stores and cake supply shops. My cake… err, frosting isn’t perfect; the frosting was a little too dry… that’s why there are ragged edges on some of the roses. I should have scraped them off for a re-do, but I was attempting to accomplish a weeks’ worth of tasks on this particular day…. and I knew my family wouldn’t mind. If it were for a client… well, I wouldn’t be cramming it into a one day project, that’s for certain.

To make the roses, it’s as simple as starting at a center point and swirling around it. You can make them as small or large as  you wish, I like the big ones, that makes it look like a rose blanket was draped over the cake.

I tossed in some sugar pearls to distract from the less than perfect frosting consistency… 😉 Sugar fixes everything.

For the frosting recipe I used this one: Wilton Buttercream

I’ll be honest with the cake: It’s a basic vanilla cake mix that I doctored up but substituting the oil for melted butter, and the water was substituted with milk. I added a tablespoon of  orange zest also 🙂 That’s the secret to almost homemade. Shhhh….

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