How to Make a Rosette Cake
- Use a 1M tip in your pastry bag filled with buttercream and hold it perpendicular to your surface.
- Squeeze some out as if you are making a star.
- Guide the icing to curve and fold over the center you started.
- With the central part formed keep squeezing and circle around the center until you get the rosette size you want.
How do you pipe a cake with rosettes?
Then use the bottom line as a guide for the top of each rosette and pipe a row of rosettes around the base of the cake. Make sure you pipe your rosettes in the same direction as you go, and feel free to take breaks if your hand gets tired.
What is a buttercream rosette cake?
Buttercream rosettes are such an easy and gorgeous way to decorate a cake. With the help of an open star tip like a Wilton 1M, these swirls of frosting make your cake look like a total masterpiece with minimum effort. If this technique is new to you, don’t worry! I walk through everything you need to know below to make the perfect rosette cake.
What is the best tip to use to make buttercream rosettes?
My go-to piping tip (and in my opinion the best piping tip) to use to make buttercream rosettes is an open star tip. Different brands make different versions of this, but the most common are a Wilton 1M or an Ateco 824. I used a Wilton 1M to pipe the rosettes on this cake and I love the way they look.
Do I need a piping bag to Pip a buttercream rosette?
If you aren’t super comfortable with a piping bag or you haven’t piped a buttercream rosette before, I recommend practicing on a piece of parchment or wax paper before you tackle your cake.
What tip do you use for rosettes?
Open and Closed (Drop) Tips
Open tips are ideal for rosettes, most borders, and for use in overpiping styles. Closed tips, also known as drop flower tips, are used to create star or ‘flower’ shapes, piped directly onto cakes or cupcakes.
Which Wilton tip makes rosettes?
Use tip 1M, cut 16 in. disposable decorating bag and darkest tinted icing to pipe rosettes at bottom of cake. Continue piping rosettes using tips 22, 21, 20, 18, 17, 16, 14 and 13, cut 12 in.
Do you Chill cake before crumb coat?
Refrigerate the cake for at least 30 minutes, until the crumb coat is chilled, and no longer feels sticky. If it’s a warm day, and your buttercream was warm and soft to begin with, you may need to chill the crumb coat for 45-60 minutes.
What does the word rosettes mean?
Definition of rosette
1 : an ornament usually made of material gathered or pleated so as to resemble a rose and worn as a badge of office, as evidence of having won a decoration (such as the Medal of Honor), or as trimming. 2 : a disk of foliage or a floral design usually in relief used as a decorative motif.
What tip do I use to make rosettes?
– a rosette iron – a 9-inch cake pan – a large frying pan – a candy/deep fry thermometer – a clean knitting needle or chopstick – paper towels for draining the fried rosettes
How to make a beaded rosette?
How to make easy buttercream rosettes?
How to make a rosette swirl Smash cake?
Step 1: Fold the fabric strip in half lengthwise and round off the corners with shears. Step 2: Tightly gather the strip. Step 3: Roll your fabric strip into a rosette. Step 4: Next, cut some leaf shapes from the craft felt and a small circle approximately the size of the back of the rosette. How do you pipe buttercream on the side of a cake?
How to Make a Rosette Cake
Ramona, the owner of Simple Country Weddings, approached me about making a rosette cake for her wedding.She had a vision of a cake that was both gorgeous and simple, perfect for today’s modern bride.Following the creation of a cake for her open house, this design has quickly become one of our most requested wedding cake designs.Check out this lesson on how to build a rosette and how to put it all together for inspiration.Make careful to practice making your rosette before attempting to make them on your cake.Don’t be concerned if you make a mistake!
Simple as scraping it out and starting again!To paraphrase my small kid, ″keep trying, and eventually you’ll get better!″
Making the Rosette:
Fill your pastry bag with buttercream and insert a 1M tip into the bag, being sure to hold the bag perpendicular to your work area.Make a star with your fingers by pressing part of the liquid out.3.Use your fingers to guide the icing to curve and fold over the center that you started with.Continue squeezing and circling around the center until you get the desired rosette size.Here’s a fantastic video tutorial that explains the procedure in detail:
Putting the Rosette Cake together
To begin, crumb coat the cake with the same color that you will be using to build the rosettes on top.Allow at least an hour for the crumb coat to dry completely (I like to let it firm up for at least a few hours – I have found the longer you let your material get firm, the cleaner the end result looks) 2.If necessary, raise or lower your cake to the desired height.It is important to be in a comfortable position when creating the rosettes.Working with rosettes on the final display board or stand that it will be shown on is something I enjoy doing as well (moving the finished cake to another board could mess them up real easy).3.
Begin with the first row of rosettes from the bottom of the rosette.I created my rosettes around 2″ tall for this 4″ tall cake, which gave me two rows of four rosettes.To create the second row, place the rosettes in such a way that they fill the ‘large’ gap between two rosettes from the bottom row.
5.After the two rows on the side, begin working your way up to the top.The central rosette should be placed first.After that, arrange rosettes in a circle around the central rosette.6.There will be voids between the lines with nothing in them.
- Fill in the gaps with the same technique as before.
- It will not look correct if you use another tip – trust me, I’ve tried it and it does not work!
- Also, make every effort to employ circular-sh fill-ins whenever possible.
I attempted to fill in the gaps with straight-sh lines, but the result was a disaster.7.Allow the cake to harden up before serving your rosette cake!Wishing you a successful baking endeavor!Christie
How to Make a Rosette Cake: Easy Recipe & Step by Step Tutorial
Buttercream rosettes are a simple and beautiful way to dress up a cake for a special occasion.With the use of an open star tip, like as a Wilton 1M, these swirls of frosting transform your cake into a total work of art in the shortest amount of time possible.Don’t be concerned if this is a new technique to you.I’ll go over everything you need to know to bake the ideal rosette cake in the section below.My rosette cake was made in purple, but you may use any color you like for your buttercream.You can even create an ombre look by combining three different tones of the same hue!
What Frosting Tip Works Best for Piping Rosettes?
For making buttercream rosettes, I use an open star tip as my go-to piping tip (which is also in my view the greatest piping tip available).Different manufacturers produce different versions of this, but the most often encountered are the Wilton 1M and the Ateco 824.I piped the rosettes on this cake with a Wilton 1M tip, and I absolutely adore how they turned out.When using a closed star piping tip, such as a Wilton 2D or an Ateco 34, be in mind that the ridges on the rosettes may not be as well defined.
What You Need to Make a Rosette Cake
- One of the most appealing aspects of this cake design is that it does not need the use of a large number of tools or specialized equipment. A rotating cake stand isn’t even required for this project. The items you will require are as follows: Wilton 1M or Wilton 2D star frosting tips (open or closed) are examples of open or closed star frosting tips.
- 1 big frosting bag (optional)
- Food coloring – You may use liquid, gel, or powder food coloring, as well as natural food coloring such as raspberry powder.
How to Make Vibrant Buttercream Frosting
Now that we’ve covered the materials you’ll need, let’s speak about how to create a stunningly colored buttercream icing for your cake.Using gel food coloring or natural food coloring is a good option for this project (like this powder).It is also possible to use liquid food coloring; but, if you use too much, it can affect the consistency of your frosting and will give it a harsh taste.It is recommended that you use gel food coloring.Because gel food coloring is concentrated, you may get away with using less of it.A few of squirts can turn your room into a gorgeous shade of purple!
Gel food coloring is also thicker than liquid food coloring, so it will not alter the consistency of your frosting.Gel food coloring from Americolor and Chef Master are two of my favorite brands, and I get them both from Amazon.
Properly Crumb Coating a Buttercream Rosette Cake
Another consideration is the crumb coat, which is a thin coating of buttercream that is applied to the top of a cake in order to catch any loose crumbs within.Even though you may believe that a crumb coat is simply a crumb coat, when it comes to constructing a rosette cake, there is some thought put into the process of creating it.If you wish to pipe your rosettes out of colored buttercream, I highly recommend using the same color of buttercream to crumb coat your cake as you used for the rosettes.This will aid in the concealment of any little gaps between your rosette clusters.
Practice Makes Perfect
For those of you who aren’t quite confident with a piping bag or who have never piped a buttercream roseette before, I recommend practicing on a piece of parchment or wax paper first before tackling your cake.Apply some tape to the surface and rehearse the action using a tiny piece of parchment paper.Holding the piping bag perpendicular to the counter, slowly pipe a spiral pattern starting in the middle and working your way outward to the edges.You should stop squeezing when you reach the end of the rosette, but you should continue moving your hands in the same direction you were piping until the buttercream separates from the piping tip.Concentrate on piping your rosettes in the same direction and making them around the same size as you did the first time.Make a few more repetitions and keep practicing until you are comfortable with the move.
Scrape the frosting off the parchment paper and re-place it in your piping bag to prevent wasting any of your precious frosting.
How to Pipe Buttercream Rosettes on a Cake
When you’re ready to pipe rosettes onto your cake, I recommend using an offset spatula to make two lines around the cake that are evenly spaced apart.This will allow you to pipe three even rows of rosettes that are all the same size and positioned evenly across the top of the cake.In order to get a really clean, cohesive appearance with your rosettes I propose that you end each rosette in a spot where you can tuck the tail below another rosette.In the case of this cake, I terminated each rosette at the very top of the swirl and tucked the tails beneath the rosette directly above it.You can, however, pause the action wherever you are most comfortable doing so.Just make sure that your pattern is constant throughout!
Tips for Making the Best Rosette Cake
- Before constructing the cake, place the cake layers in the freezer for approximately 20 minutes. This makes it simpler to stack and freeze them afterwards.
- Serrated knife: Use a serrated knife to level your room temperature or thawed cake layers to make them simpler to assemble
- Check to see that your buttercream has the proper consistency. It enables you to quickly pipe your rosettes while ensuring that they maintain their form.
- Crumb coat your cake with the exact color(s) that you intend to pipe your rosettes in before you begin! Camouflage and gaps between your rosettes will benefit from this technique.
- Refrigerate your crumb-coated cake before piping the rosettes to ensure that they stay in place.
- Before piping the rosettes, use an offset spatula to make three evenly spaced lines around the outside of the cake. This will allow you to pipe four even rows of rosettes that are all the same size and distributed evenly across the cake
- You should finish each rosette where you will be able to cover the tail with another! If you use this method, you can easily conceal the tail of each rosette behind the rosette next to it.
Making This Rosette Cake in Advance and Storage Tips
- Make your cake layers ahead of time and store them in the freezer. It simplifies the process by breaking it down and making it more approachable.
- Make your frosting ahead of time, or preserve any extra frosting for a later day! Storage in the refrigerator for up to a month in an airtight container is recommended.
- In addition, this frosting may be kept in the freezer for up to 3 months. Don’t forget to give it a good stir once it has thawed to ensure that the mixture is nice and smooth again.
- A frosted cake can keep for up to a week in the refrigerator and up to a month in the freezer. The buttercream holds in the moisture, allowing the cake to remain moist and tasty throughout the day.
Let Me Know What You Think
Would love to know what you think if you try this rosette cake recipe! Please leave a rate and a comment below to let me know what you think of the video.
Other Recipes You Might Like:
- How to Frost a Cake Smoothly
15 minutes for preparation Preparation time: 25 minutes 1 hour of additional time is required. 1 hour and 40 minutes is the total time.
Ingredients
Chocolate Cake Layers:
- 260 grams all-purpose flour
- 2 cups granulated sugar (400 grams)
- 3/4 cup sifted unsweetened cocoa powder (75 grams)
- 2 teaspoons baking powder (8 grams)
- 1 1/2 teaspoons baking soda (9 grams)
- 1 teaspoon salt (6 grains)
- 1 cup very hot water (237 grams)
- 2 teaspoons instant espresso of coffee (6 grains)
- 1 cup buttermilk (240 grams)
- 1/2 cup vegetable oil (120 grams)
- 2 teaspoons vanilla extract (8 grams)
- 1 teaspoon vinegar (4 grams)
- 2 eggs, room temperature
Purple Buttercream Frosting
- 678 grams: 3 cups unsalted butter at room temperature
- 12 grams: 1 teaspoon salt
- 1250 grams: 10 cups powdered sugar
- 75 grams: 1/3 cup heavy cream (or whipping cream)
- purple food coloring
Tools / Equipment Needed
- Open star piping tip
- Large piping bag
Instructions
Moist Chocolate Cake Layers:
- Preheat the oven to 350 degrees Fahrenheit. Prepare three 8-inch or four 7-inch baking pans by lining them with paper circles and spraying them with nonstick baking spray. Bake these layers in batches if you don’t have enough baking pans on hand. Even if you leave the batter out at room temperature for an hour or two, it will turn out fine.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, 3/4 cup baking cocoa, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Using a whisk, blend the ingredients until well-combined.
- In a separate medium-sized mixing dish, combine 2 teaspoons instant espresso or coffee with 1 cup boiling water, stirring until completely dissolved
- In a separate bowl, whisk together 1 cup buttermilk, 1/2 cup oil, 2 teaspoons vanilla extract, and 1 teaspoon vinegar until well combined. Give the mixture a brief swirl to ensure that all of the ingredients are evenly distributed.
- The wet components should be added to the dry ingredients. Hand-mix until everything is well combined.
- Add 2 eggs, one at a time, beating well after each addition. Because of this, the batter will be on the thin side, but this is exactly the consistency you want:
- Bake for around 24-27 minutes, depending on how many cake pans you have. Divide the mixture evenly between the cake pans.
- Remove the cakes from the oven and allow them to cool for approximately 5 minutes. In order to free the cake pans, gently slide an offset spatula over the rims of the pans.
- Placing the cake layers in the freezer for 30 minutes will help to expedite the chilling procedure. Once the layers have been allowed to cool completely, carefully flip the pans over and carefully remove the layers.
- The tops of the layers should be leveled using a serrated knife. If you’re making them ahead of time, you may wrap them in plastic wrap and freeze them.
Purple Buttercream Frosting:
- To make the sauce, use a stand mixer fitted with a paddle attachment or a hand mixer to beat 3 cups unsalted butter on a medium speed until smooth (1-2 minutes).
- On a low speed, blend in 1 tablespoon vanilla essence and 1 teaspoon salt
- Add in 10 cups of powdered sugar one cup at a time. Approximately halfway through, pour in 1/3 cup of heavy cream to make the frosting easier to work with.
- For a few minutes, mix on low speed to get the correct consistency.
- Add a couple of big squirts of purple food coloring to the buttercream to make it purple. Remember to scrape the sides and bottom of the bowl to ensure that the frosting is uniformly tinted throughout the whole batch.
- Put a piece of plastic wrap over the frosting to prevent it from becoming crusty and leave it aside.
To Assemble and Decorate This Rosette Cake:
- Cake layers should be stacked and frosted on a greaseproof cake board or plate before being baked. A dab of frosting can be used to assist in sticking the initial cake layer to the board.
- In order to build the cake, spread an even amount of purple buttercream on each cake layer as you go.
- Spread a thin layer of frosting around the outside of the cake, allowing the overhanging icing to completely cover the layers of cake.
- Smooth the frosting with a bench scraper, then chill the cake in the refrigerator (30 minutes) or freezer (10 minutes) until it is stiff to the touch.
- Place the remaining frosting in a large piping bag fitted with a star piping tip and pipe the decorations on. The top of the bag should be sealed with a rubber band.
- Using an offset spatula or a butter knife, make two horizontal lines across the cake that are evenly spaced apart. If you follow these instructions, you will have three even rows of rosettes that are all the same size and correctly spaced apart.
- Use the bottom line as a reference for the tops of each rosette, then pipe a row of rosettes around the base of the cake using the bottom line as a guide. Maintain the same direction in which you pipe your rosettes, and don’t hesitate to take rests if your hand becomes fatigued.
- To finish the cake, repeat the piping technique and add two additional rows of rosettes around the circumference. Cover the top of the cake with rosettes, starting at the border of the cake and working your way toward the center.
- When making rosettes, I recommend terminating each rosette where you want to pipe the center of the following rosette. This will give your rosettes an extremely clean, unified look. This will allow you to conceal the tail of each rosette behind the rosette next to it.
- Once the cake has been adorned, keep it in the refrigerator for at least 30 minutes to allow the rosettes to firm into place before cutting into it.
Notes
Tips for Making the Best Rosette Cake
- To make it simpler to stack and frost the cake, place the cake layers in the freezer for about 20 minutes before constructing the cake.
- Serrated knife: Use a serrated knife to level your room temperature or thawed cake layers to make them simpler to assemble
- Maintain the proper consistency of your buttercream so that you can pipe your rosettes effortlessly and have them maintain their shape.
- Crumb coat your cake with the same color as the rosettes you intend to pipe on top! Camouflage and gaps between your rosettes will benefit from this technique.
- Refrigerate your crumb-coated cake to ensure that the rosettes stay in place while you pipe them.
- Before piping the rosettes, use an offset spatula to make two lines around the cake that are evenly spaced apart. This will allow you to pipe four even rows of rosettes that are all the same size and distributed evenly across the cake
- Each rosette should be terminated where you want to pipe the center of the following rosette. If you use this method, you can easily conceal the tail of each rosette behind the rosette next to it.
Making This Rosette Cake in Advance and Storage Tips
- Make your cake layers ahead of time and store them in the freezer. It simplifies the process by breaking it down and making it more approachable.
- Make your frosting ahead of time, or preserve any extra frosting for a later day! Storage in the refrigerator for up to a month in an airtight container is recommended.
- In addition, this frosting may be kept in the freezer for up to 3 months. Don’t forget to give it a good stir once it has thawed to ensure that the mixture is nice and smooth again.
- A frosted cake can keep for up to a week in the refrigerator and up to a month in the freezer. The buttercream holds in the moisture, allowing the cake to remain moist and tasty throughout the day.
Nutrition Information
Yield
Serving Size
1 Calories per serving (per serving): 559 30 g of total fat 16 g of Saturated Fatty Acids 0 g of Trans Fatty Acids 12 g of unsaturated fat Cholesterol levels were 81 milligrams. 344 milligrams of sodium 73 g of carbohydrates 1 gram of fiber 62 g of sugar 3 g of protein
Stars. in your multitude.
Calories in a single serving: 559. 30-gram triglycerides 16 grams of saturated fat Glycemic Index: 0 g Fat from plant sources (unsaturated fat): 12g 81 milligrams of cholesterol Three hundred and forty-four milligrams of sodium 73 grams of carbohydrates 1.25 g of soluble fiber 62 g of sucrose 3 grams of protein
Open and Closed (Drop) Tips
Although it is clear from their names that open tips are open and closed tips are closed, there is no discernible difference between the two.Open tips are suitable for rosettes, most borders, and overpiping styles, as well as for a variety of other applications.Closed tips, sometimes known as drop flower tips, are used to pipe star or ″flower″ forms directly onto cakes or cupcakes, rather of using a pastry bag.They can be piped straight or with a twist to add a little of character to the design.Also great for use as filler flowers on cakes, or for adding little bursts of color to arrangements of other flowers.Below is a picture of the little star tips that are most typically used, followed by several instances of how they are used to execute various jobs.
As you shall see, the way open and closed tips pipe rosettes and stars is highly different from one another.
Large Star Tips
In most cases, huge tips are employed to create rosettes or broad borders.Rosettes may be piped straight onto cupcakes or onto cakes for a quick and easy approach that is nonetheless quite effective.In order to distinguish yourself from other pipers, you may choose to pipe with a tip that is distinct from theirs.Due to the fact that I make bigger type cupcakes, I like to use a 1B tip for cupcakes, but 1M tips are common among other decorators.When I’m piping onto a cake or tiny cupcakes, I use a 2D tip, which is the same size as a 1B tip, but slightly smaller in diameter.The following is a photo of the most common huge star tips, as well as samples of the rosettes they produce.
Rose Cake Tutorial
I’m beyond thrilled to demonstrate to you how simple it is to prepare the rose cake.(You may see a video instruction HERE.) In four minutes, I can ice a three-layer Rose Cake from scratch!) Seriously, as soon as you realize you’re going to be late, go out and purchase a 1M tip and create one.It’s either that or go back to work.Alternatively, go to bed.Whatever you were doing before I interrupted you, continue doing it now.Let’s get this party started!
In order to make this cake, there were two major components.The interior of the vertical layer and the exterior of the icing rose Pin It This time around, I will not be doing a vertical layer tutorial (updated: you can see it HERE), as I did not obtain any photographs of it this time around, and it is nearly impossible to explain without images.That being said, I did not bake a sponge cake that I just wrapped up like a tube of toothpaste.
I actually prepared two distinct cakes and put them together in a vertical layer design to create the vertical layer pattern.Now for the instruction on how to make a frosting rose!I guarantee you that it does not get any easier than this.Bakers have been decorating cupcakes with frosting roses for decades, and all they need is a 1M decorators tip.That is all I accomplished!(I should say that I drizzled a simple syrup over my cake before I put it in the freezer.
- This assisted in the retention of moisture as well as the gluing of the layers together (but be cautious not to apply too much!) Begin with the dessert you’ve chosen.
- I applied an excellent crumb coat…
- as in, a crumb layer that was thick enough to disguise the cake beneath it.
It is acceptable if the cake is messy and uneven, but you should not be able to tell what color it is.Fill the pastry bag halfway with buttercream frosting after inserting your 1M tip (or any big open star tip) into the bag.You may use a coupler if you have one that is the proper size, or you can just insert the tip into the bag and cut off the excess.At order to create your rose, begin in the middle and carefully move your tip in a circle around the central point.So that I could have a single rose across both sides of the cake, I looped around the central point twice.Make an effort to finish in the same spot each time.
Continue all the way around the cake and finish it off with one more rose!This is what the cake looks like when you’ve completed the circumference of it.Then, using the same technique, add the roses to the very top of the arrangement.When you make blooms so large, it is inevitable that there would be some ‘dead’ area within them.Is that a large empty space up there you can see?It was my initial reaction to go back in and add more dots of stars…
but I think I’ve come up with a better solution!Instead, swoop in with your tip and produce a swooping motion.(Make an effort to travel in the same direction as the rose that is immediately next to it.) It appears to blend in more seamlessly with the overall design than the star dollop!
At the very least, it is my hope.Now…if you are feeling very daring and want to inject some color into your cake…
You can get your hands on a few of these.I started with a small dusting of yellow and then went over it again with the pink.I have to say that all white is still my favorite color scheme, but I appreciate the versatility of being able to incorporate some color.A rich crimson would look wonderful on a Valentine’s Day cake, in my opinion!If you do do it, please send images to me as proof!
Alternatively, you can simply upload it to my Flickr group!Here are some of my suggestions for achieving success: 1.Make use of a crusting buttercream recipe that is easy to make.I experimented with my new favorite and was pleased with the results.
- You will want to make sure that the icing is not too creamy, although…
- I used a creamier version of the recipe for the tutorial cake, and the flowers did not keep their shape as well.
- 2.
- Double-check that you have enough icing!
- Those flowers put in a lot of effort…
- I would prepare the entire batch of the recipe listed above.
- 3.
- After you have finished decorating your cake, place it in the refrigerator to help the decorations set up and hold their shape.
- 4.
- Have a good time with it!
- Those flowers are extremely forgiving.
You may, however, scrape them off and start again if you realize that you truly despise how they’re coming out.I can’t wait to see what you come up with!And, of course, please do not hesitate to contact me if you have any queries.
- *** Audrey’s Rose Birthday Cake, as well as my Royal Wedding Cake, may be found here!
- Starting in the centre of the cake and creating the same pattern as you did on the sides is all it takes to create this design.
- Instead of stopping, continue going around and around until you have completely coated the cake!
Thank you so much for taking the time to look at and comment on the Original Rosette/Rose Cake that I designed.Despite the fact that many others have copied and passed off my concept as their own, I can promise you that I was the original.Thanks!
meet Amanda Rettke
Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.She lives in Los Angeles with her husband and two children.She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.She is the author of the cookbook, The Kitchn Cookbook
Rosette Cake
Mud Cakes
- 400gms–14oz. dark chocolate chopped
- 900gms–4 cups caster sugar
- 480ml–2 cups cold water
- 4 eggs lightly beaten
- 250 gms–2 cups self-raising flour
- 380gms–3 cups plain flour
- 60gms–12 cup cocoa powder
- 500gms–1.1 lb. butter chopped
- 480ml–2 cups cold water
- 500gms–1.1 lb. dark chocolate chopped
Chocolate ganache
- 400 g – 14 oz chopped dark chocolate
- 330 ml – 1 1/3 cups heavy cream
- 400 g – 14 oz chopped dark chocolate
Sugar Syrup
- 240 ml – 1 cup water
- 120 gms – ½ cup sugar
- 1 shot Rum optional
Swiss Meringue Buttercream
- 3 lb unsalted butter, cut into tablespoons, at room temperature
- 1 12 tsp vanilla extract
- optional food coloring
- 5 large egg whites
- 225 g – 1 cup plus 2 tbsp sugar
- pinch of salt
- 400 g – 1 lb unsalted butter, cut into tablespoons, at room temperature
- 1 12 tsp vanilla extract
- optional food coloring
Mud Cakes
- Bake at 180°C fan-forced (355°F) or 180°C standard (355°F) for 30 minutes. Line the bases of two 23 cm – 9 inch round springform pans with baking paper and oil and gently flour the edges of the pans as well.
- Melt the butter in a large saucepan over medium-low heat until it is completely melted. Combine the chocolate, sugar, and 2 cups of cold water in a large mixing bowl. Cook for 3 to 4 minutes, stirring regularly, or until the mixture is smooth. Transfer to a large mixing bowl and let aside for 10 minutes to cool.
- Stir in the barely beaten eggs until everything is well-combined.
- Stir in the flours and cocoa powder until the mixture is smooth.
- Using a spatula, divide the mixture between the prepared pans.
- In a baking dish, bake for 1 hour and 30 minutes, or until a skewer inserted in the center comes out with moist crumbles attached.
- After allowing the cakes to cool in the pan for 10 minutes, carefully transfer them out onto a wire rack to cool completely.
Chocolate Ganache
- Turn off the heat once the cream has reached a simmering point.
- Toss in the chocolate chunks in one large batch. Allow for a 3-minute resting period.
- Stir the cream and chocolate together with a wire whisk until they are smooth and well-combined.
- Place baking paper on the bottom of a 23 cm – 9 inch round springform pan
- then pour the heated ganache into the pan.
- Remove from the oven and allow it cool fully and solidify.
Sugar Syrup
- In a saucepan, combine the water and sugar and cook over medium heat until the sugar has completely dissolved. Allow it to cool down.
- If you’re using liqueur, pour it in now.
Assembling the cake
- Using a sharp serrated knife, level the tops of the two cakes. In order to avoid over-defrosting my cakes, I allowed them to thaw half way through, but not entirely, before leveling them. I’ve found that doing so helps me obtain a cleaner cut.
- Prick the tops of the cakes with a toothpick and brush with the sugar syrup, if desired. This will aid in the preservation of the cake’s moisture. Experiment with different amounts of syrup to see how much the cake will absorb
- don’t go overboard or the cake will disintegrate when you try to assemble it.
- Unmold the chocolate ganache disc and lay it on top of one of the leveled cakes, then cover with the other cake to complete the cake. Select the smoothest side of the fabric for the top.
- Cover the cake with plastic wrap and place it in the refrigerator overnight.
Swiss Meringue Buttercream
- In the heatproof bowl of a standing mixer positioned over a pan of boiling water, whisk together the egg whites, sugar, and salt until foamy.
- Continuously whisk the mixture with a hand mixer until it is warm to the touch and the sugar has completely dissolved.
- Connect the bowl to the mixer, which should be equipped with the whisk attachment. Whisk on low speed for a few minutes, then gradually increase to medium-high speed until stiff peaks emerge. Continue to mix until the mixture is frothy and glossy, as well as totally cold (this will take around 10 minutes).
- Mixing on medium-low speed, add the butter a few teaspoons at a time, mixing well after each addition, while keeping the mixer running. Once all of the butter has been added, mix in the vanilla extract until well incorporated.
- Continue pounding on low speed for several minutes with the paddle attachment until all air bubbles have been gone (this will take about 2 minutes). After scraping down and continuing to beat until the frosting is absolutely smooth, remove the bowl from the mixer.
- Gel-paste culinary colors can be used to tint the buttercream to your liking. Combine the color and the vanilla essence in a separate bowl.
Decorating
- To begin, crumb coat your cake with icing sugar. Alternatively, you may use your favorite buttercream recipe or even the same Swiss meringue buttercream that will be used to adorn the cake as the filling and frosting for it. Ensure that it is in a separate bowl since you do not want any crumbs in the buttercream that will be used to pipe the rosettes!
- Also, make certain that the crumb coating is approximately the same color as the rosettes.
- Begin at the top and work your way down the sides. Make use of a cake spatula to ensure that the cake’s surface is as smooth as it possibly can be. When the cake has been completely coated in frosting, place it in the refrigerator to solidify.
- The cake is ready to be decorated once the crumb coating has solidified completely.
- Fill your piping bag halfway with the Swiss meringue buttercream and close the bag with a 1M Wilton tip.
- Twist the end of the piping bag and compress it to remove any air from it.
- Remove the cake from the refrigerator and, using a round cookie cutter approximately the size of the roses you want to make, lightly indent the frosting to define the areas where each rose will be placed. Continue around the entire cake, attempting to leave as little gap between each rose as possible.
- Now it’s time to start piping your flowers. Beginning in the middle of each circle outline, pipe a circular swirl outward until you reach the outer border of the circle. Repeat this process for all of the circles. Then go to the next circle without stopping. Begin with the edges of the cake and work your way up to the top, finishing with the center last.
- When you make blooms so large, it is inevitable that there would be some ‘dead’ area within them. Insert your tip and do a swoop, aiming to go in the same direction as the rose immediately adjacent to it.
- Serve and enjoy!
I baked the cakes a week before the occasion and put them in the freezer. I leveled them the day before the party, prepared the ganache, and built the cake the next day. I was also in charge of the crumb coating. The Swiss meringue buttercream and rosettes were created on the day of the celebration, and I piped them using a star tip.
How to Make an Ombré Rosette Cake
- Instructions on how to make an Ombré Rosette Cake (quickly and simply!) My first attempt at a rosette cake was for my daughter’s 1st birthday celebration (see photo here), which was a huge hit with the guests. Strawberry and Chocolate Ice Cream Cake was a huge hit with Lucy and everyone else (read: the grownups) who tried it as well. The majority of my visitors didn’t believe me when I told them it was homemade, which I took as a compliment! One of my friends requested an ombré version of her daughter’s 2nd birthday cake, so I made her a second rosette cake with a different design. In fact, the ombré cake received a lot of attention on social media (see here), and I wanted to share how I made it because I am definitely not a pastry chef, have no training (aside from decorating cakes when I worked at Dairy Queen as a teenager, where, let’s be honest, we ate way more than we decorated), and discovered that it was extremely simple. Check out the rest of the post to learn how this Ombré Rosette Cake came to be! I started by adapting my friend Olivia’s frosting recipe, which can be found here, to fit my preference for a lot of vanilla extract. After that, I made some small changes to suit my tastes. Olivia’s directions are excellent, and if you aren’t already a follower of her site, I strongly advise you to do so in order to experience some major cake envy. The cake was really delicious, and she was quite patient with all of my queries. In light of the fact that I wasn’t a huge fan of the cake recipe depicted in the images, I’m not going to suggest it. This Chocolate Cake recipe from a post I wrote over at Peaks & Harbours was perfect for Lucy’s birthday cake, and I was thrilled to make it. Because it was for a child’s birthday, I reduced the quantity of coffee powder I used to 1/2 teaspoon (leaving the liquids alone), and I used decaf coffee. Because the cake seen here is a three-layer 6′′ and the cake shown in the P&H post is a two-layer 8′′, I ended up creating six frosted cupcakes to go with this cake. Check to see that the cake is entirely cool (chilled in the fridge for at least a couple of hours). Frosting: Use an icing color gel, such as the Wilton brand, to decorate the cake. Gel food coloring is commonly accessible
- I acquired mine at Superstore and Gourmet Warehouse, both of which are located here in Vancouver (no affiliation). Regular food coloring contains a significant amount of liquid, which alters the consistency of the frosting when used. Gel icing color is also much more concentrated than liquid icing color, which means that considerably less is needed
- I apply it to my frosting with a toothpick. Due to my lack of experience in cake decorating, I used two distinct colours of frosting for the crumb coat. By using two different shades of icing, I was able to ensure that any possible gaps between the rosettes were concealed by having a matching crumb coat. The crumb coat, or masking coat, as I believe it is formally referred to, should be thicker than a typical crumb coat to provide it more protection. That implies that you shouldn’t be able to see much of the cake at this point. As Olivia points out in her article, the rosettes produce a lot of frosting, which necessitates the use of a masking coat to ″hide″ any defects in the rosettes while also ensuring that everyone isn’t just eating frosting and losing out on the cake element of the recipe. Rosettes: I’d suggest practicing a few on a piece of waxed or parchment paper first (I scraped my practice rosettes back into the frosting bowl as the recipe just covered the cake). Make careful to turn the cake the other way around as well, for whatever reason, this helps the rosettes stand out more from the cake. It was a little paradoxical for me, but the rosettes should overlap just enough to cover the masking layer. This should be done in the practice round as well to ensure that you are satisfied with the layout. It was simplest to start in the centre and then wrap around the middle for one complete round
- going at a steady rate that enabled the rosette to rise rather than remain flat was the most difficult. Allowing for a slight reduction in the amount of pressure used to the piping bag as you near the end of each rose
- you want the tips of the rosettes to flow into the circle rather than rising up into a solid point. Before beginning to pipe each rosette, check to see that there is enough frosting in the piping bag. Instrumentation: The only piece of equipment which I would consider absolutely required is a 1M star tip decorating tool. I used the Wilton brand of baking powder. It is unlikely that the smaller star points will generate the exquisite curves and billowy appearance of the rosettes shown in this article (I tried it). I used a piping bag for this, but a plastic freezer bag would certainly work just as well. I don’t have any other cake-making equipment. I don’t have a cake stand that rotates or anything fancy, so this cake is extremely doable for chefs of any skill level to make! This Ice Cream Sandwich Dessert is another another fantastic cake that I’ve created for my children. It turned out to be a tremendous hit, and it’s also quite simple to put together. A handcrafted decorated cake that seems like it was purchased from a bakery is the most straightforward method. Samantha @MyKitchenLove is the author of this post. 6 cups confectioners’ or icing sugar
- 2 cups room-temperature butter
- 2 tablespoons vanilla extract (ideally clear, and that is a typo, not a mistype)
- 6 cups confectioners’ or icing sugar
- 2-4 tablespoons heavy whipped cream I used three different gel food colorings of my choosing. I used Wilton brand ″Rose Petal Pink″ gel and gradually reduced the amount of gel applied from the bottom to the top.
- Cream butter in a stand mixer fitted with a whisk attachment until it is light and fluffy.
- Reduce the speed to low and gradually put in the icing sugar, one cup at a time, until everything is thoroughly combined.
- Increase the speed to medium and continue to beat until everything is well combined, about 2-3 minutes.
- Continue to beat on medium for approximately 1 minute after adding the vanilla and 2 tbsp cream.
- Add additional cream as required until the desired consistency is achieved.
- Continue to whip for an additional 3-4 minutes, or until the frosting is perfectly smooth.
- Divide the mixture into three separate bowls (giving 1 bowl a bit more as the top covers more ground). Each bowl should have a different color of gel icing until the appropriate shade is obtained.
- Frost a cool cake with the frosting procedures specified in the last post and set aside to chill.
Enjoy! xo
Check Out More Tips & Tricks
The Amazing 1M Decorating Tip
Consider watching our video, which demonstrates how this strategy may help you achieve all of your decorating goals. If you need a picture to go along with the project, have a look at our gallery.
Cake Baking & Serving Guide
Whether you’re trying to find out how many serves your cake will make or how much batter or frosting you’ll need to fill your pan, this chart of cake sizes and cake servings can assist you!
How to Avoid Common Cake Baking Mistakes
Whatever your level of experience with baking or if you’re simply wanting to sharpen your abilities, these tips and methods for creating a flawless cake will help you achieve consistently excellent outcomes.
Cake Bakeware 101: How to Prepare a Cake Pan and More
Are you interested in learning how to make flawless cake layers? It’s actually a lot less difficult than you would expect! By using the suitable pan and following the necessary preparation instructions, you can bake exquisite cake layers that are ready to decorate in no time!
Buttercream Frosting Tips and Tricks
Cakes and cupcakes with homemade buttercream are a terrific way to add taste and personal flare to any occasion, but if your butter is too soft or the environment is too hot, your frosting may not turn out as you expect it to.
How to Make a Beaded Rosette Medallion – Craft Tutorial
The 6th of February, 2013 The most recent update was made on January 5th, 2022.This project will teach you how to make beaded rosette medallions for use in a tiny Native American craft project, which you can learn more about here.Dancers’ medallion necklaces, made of beaded beads, have been a favorite accessory for both men and women for many years.According to these directions, the new foundation should be used as the material to sew the beads onto.Because it is stiffened, it aids in the preservation of the rosette’s flat surface while drawing the threads tightly (Figure 1).Figure 1 shows a diagram of a Materials required for a beaded medallion with a 2-inch diameter: Piece of Beading Foundation (number 1) 2 1/8′′ × 2 1/8′′ (inches) 2 – 3/4′′ diameter brass cones 1 – Thong in soft leather, 42′′ in length Hairpipe No.
2 the number 12 – crow beads 1 – A piece of leather for the back of the chair 2 1/8′′ × 2 1/8′′ (inches) 1 – A bobbin of nylon thread in the color ″B″ 1- Sharps needle, size 11 (optional).1 – A little piece of beeswax A variety of seed beads, generally in the size 11 range The first step in producing this style of Native American beading is to settle on a pattern that will work with the colors of beads that you have available to you.If you are working on a classic centered circular design, you may utilize the planning graph pattern illustrated in Figure 2 to help you organize your thoughts.
Color pencils should be used to sketch out the pattern.Image patterns such as the turtle in our photo should be drawn out on the foundation using a pencil before applying the pattern.Fig.2: A diagrammatic representation of a diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation of the diagrammatic representation Thread your needle with a length of nylon thread to make it easier to thread.Pull the needle all the way to the center of the thread length and fold it over on itself.By slipping your hand over the thread and dragging it through the bee’s wax block multiple times, you may wax the thread.
- Regardless of the type of beading you choose, you will use the appliqué stitch illustrated in Figure 3.
- Grasp the thread and bring it up through the foundation at the beginning position with the needle.
- Typically, this is located in the middle of the design.
The fundamental step is to thread on four beads, stitch through the foundation, and come back up with the needle two beads away from where you started.After that, thread the needle through the remaining two beads and string on four additional beads.Repeat the procedure until you reach the beginning of the previous row.Figure 3: A diagram of the human body This is illustrated in Figure 4, which displays a design for commencing the rows at the middle of the rosette.It’s important to remember that you begin your Native beading by sewing one bead into the middle of the design.Figure 4: a diagram of the human body For example, if you’re making a Native beadwork image design like our turtle pattern, you’ll often begin by stitching the beads on the outside of the pattern and then adding rows on the inside until the design is complete.
For example, in the turtle pattern, the outer outline row of the turtle back is completed first, followed by the filling in of the turtle back, and finally the addition of the head, feet, and tail.When doing this type of Native American beading, you frequently have to choose the width of the bead that will fit the hole in the hole, especially for the final few beads in a row of beads.To end a row, when you put the last one or two beads in place, thread the needle through the holes of the first two beads that were sewed in that row to complete the row.Pull the thread taut, and then slide the needle through the foundation to secure the row of beads in place using a needle.After putting the needle up through the foundation at the start position for the pattern, you are ready to begin working on the following row.If you run out of thread, tie a knot at the rear of the foundation and then reassemble the thread and needle set as described above to make more thread.
Finish by trimming the foundation to match the design you created while working with beads.Create a matching circle of backing leather by cutting a circle from the leather.Attach the backing leather to the back of the foundation, hiding all of the threads and knots you’ve made along the way.
It is possible to use a small amount of sticky glue.Sew edge beading around the edges of the two layers of beads to hold them together.Figure 7 (top) Cut the leather thong so that it will fit over your head and secure the necklace.
Figure 7 illustrates how to attach the hard pipe and crow beads to the rosette by sewing the necklace thong to the back of the rosette.Finalize by inserting the ends of the cord into a metal cone and crimping the top with your pliers (Figure 8).Loren Woerpel, Noc Bay Publishing, Inc., and Loren Woerpel Copyright 2003.This project will teach you how to make appliqué rosettes on a tiny scale and will be a good practice project.Dancers’ medallion necklaces, made of beaded beads, have been a favorite accessory for both men and women for many years.
Materials
- Materials required for a 2-inch diameter medallion include: 1 – Piece of Beading Foundation measuring 2 1/8′′ x 2 1/8′′
- 2 – 3/4′′ Brass Cones
- 1 – Piece of Beading Foundation measuring 2 1/8′′ x 2 1/8′′
- 1 – Piece of Beading Foundation measuring 2 1/8′′ x 2 1/8′′
- 1 – Piece of Beading Foundation measuring 2 1/8′′ x 2 1/8′′
- 1 –
- 1 – Soft leather thong 42′′
- 2 – Hairpipe
- 12 – Crow beads
- 1 – Soft leather thong 42′′
- 1 – Piece of leather for the backing (about 2 1/8′′ by 2 1/8′′)
- 1 – Bobbin of nylon thread (type ″B″)
- 1 – Sharps needle, size 11
- 1 – Piece of bee’s wax
- 1 – Sharps needle, size 11
- A variety of seed beads, mainly in the size 11 range
Instructions
- Making a design out of the colored beads you have is the first stage in this process. The next illustration (Figure 2) shows a planning graph design that you may use if you are creating a centered circular pattern. Color pencils should be used to sketch out the pattern. When creating image patterns, such as the turtle in our example, trace the image onto the beading foundation using a pencil before beginning.
- Thread your needle with a length of nylon thread to make it easier to thread. Pull the needle all the way to the center of the thread length and fold it over on itself. By slipping your hand over the thread and dragging it through the bee’s wax block multiple times, you may wax the thread. You will be employing the appliqué stitch depicted in Figure 3 in either case. Make a knot in the beading thread and bring the needle up through the foundation at the starting place of the project. Typically, this is located in the middle of the design. The fundamental step is to thread on four beads, stitch through the foundation, and come back up with the needle two beads away from where you started. After that, thread the needle through the remaining two beads and string on four additional beads. Return to the beginning of that row and repeat until you reach the end of that row. Figure 4 illustrates the pattern of starting each row at the center of the rosette. Note that you begin by sewing one bead into the center place
- if you are planning an image design, such as our turtle pattern, you would often begin sewing the beads on the outside of the pattern and then add rows on the inside until the pattern is completed.. For example, in the turtle pattern, the outer outline row of the turtle back is completed first, followed by the filling in of the turtle back and finally the addition of the head, feet, and tail.
- When working with this type of beading, you will frequently have to choose the width of the bead that will fit the space available, especially when working with the last few beads in a row. To end a row, when you put the last one or two beads in place, thread the needle through the holes of the first two beads that were sewed in that row to complete the row. Ensure that the thread is taut, and then put the needle through the foundation to secure that row of beads in place.
- After putting the needle up through the foundation at the start position for the pattern, you are ready to begin working on the following row. To get extra thread, tie a knot in your thread and place it on the back of the foundation, then repeat the process with a new thread and needle set as described before.
- Finish by trimming the foundation to match the design you created while working with beads. Create a matching circle of backing leather by cutting a circle from the leather. Attach the backing leather to the back of the foundation, hiding all of the threads and knots you’ve made along the way. It is possible to use a small amount of sticky glue. Sew beads along the edges of the two layers to hold them together. Cut the leather thong so that it will fit over your head and secure the necklace. Figure 7 illustrates how to attach the haripipe and crow beads to the rosette by sewing the necklace thong to the back of the rosette.
- Lastly, tuck the ends into a metal cone and clamp the top with a pair of pliers (see Figure 8).
Notes
Loren Woerpel, Noc Bay Publishing, Inc., and Loren Woerpel Copyright 2003.
Learn to make more Native American Crafts in our Craft Tutorials.
Noc Bay Publishing, Inc. acquired the copyright in 2005 from Loren Woerpel. Home » Native American Articles » Pow Wow » Craft Tutorials » Native American Articles » Instructions on How to Make a Beaded Rosette Medallion (Craft Tutorials – Native American Pow Wows) CATEGORIES: beading craft tutorial, instruction
Rosette Sugar Cookies Recipe
These Rosette Sugar Cookies are a soft and chewy sugar cookie that is covered with a delectable buttercream frosting, making them the perfect treat for any occasion.A basic cookie recipe with a simple decorating — these are my favorite cookies!It’s possible that you’ve already realized this, but I have a sweet tooth.I have always enjoyed icing on my cakes, cookies, and whatever else I could get my hands on.That’s just the way I operate.In truth, many times the cake, cookie, or other baked good is only a vehicle for a wonderful frosting to be delivered.
To give you an example, Betty Crocker just reintroduced their Rainbow Chip frosting.Please tell me you are aware of what it is and have experienced it in the past.It’s the finest of the best!
Yes, I get what you’re saying.Can I really claim that a canned frosting is the best?I make everything from scratch (mostly).My confession is that I have been eating that frosting since I was a child, and it is the only canned icing that I truly like eating.And you guys, that makes me swoon.Die!
- I purchased six cans of it when I saw it was back on the shelf a week or so ago.
- Yes, you read that correctly — six.
- That is to say, I feel the urge to hoard that item, much like a chipmunk, in case they ever take it away from me again.
I’m not sure what I’d do in that situation.It’s a matter of self-preservation in the end.In the years that have followed, I’ve eaten a little bit at a time.I’ve been removing vanilla wafers from the freezer and dipping them in the frosting.It’s the salsa to my tortilla chip.Only a handful at a time.
As you can see, frosting and cookies go together like peanut butter and jelly in my opinion.Not all cookies, but certainly sugar cookies, should be avoided.Is there no icing?There will be no sugar cookie.So I had a little fun with them and frosted them with rosettes to make them seem more festive.They are the simplest thing to accomplish, yet they look fantastic and as if you put in a lot of time and work.
All you need is an icing bag and a tip to complete this project.I prefer to use the Ateco tip 844, which is my personal preference, but the Wilton 1M is more widely accessible in stores and would also work nicely.I’ve created a brief little movie for you below that shows the piping motion so that you may simply reproduce these at your convenience.
Start at the center of the cookie and compress the piping bag with the same amount of pressure all the way around, working from the center in a circular motion all the way to the edge.The cookies are delicious, and they are very simple to make.This is a really straightforward cookie dough recipe.
How to Frost Sugar Cookie Rosettes
To begin, cream the butter and sugar together until light and fluffy.A blend of standard white sugar and light brown sugar is used in my recipe.Brown sugar not only gives the cookies a little additional wetness, but it also gives them a little more depth of flavor.It was a huge hit with the hubs.In a separate bowl, whisk together the egg and vanilla until creamy, then add to the butter and sugar mixture.The final step is to blend all of the dry ingredients