Rosette cake

lilac rosette cake

Piped using tip #1M by Wilton.



This cake was a highly requested tutorial by my Facebook fans. I’m sure you’ve seen it before because there are TONS of different variations of it on the internet. But since my Facebook buddies asked for it…I gotta give them what they want, right?

pink rose cake

Piped using tip #21 by Wilton.



In my pink rosette cake(pictured above), I hand inserted dragees(pearls)into the cake after I was done. Keep in mind if you plan on doing this, you need to be more meticulous about your rosettes, making sure that they are evenly spaced out. If you insert your dragees into the cake and your piping is messy, then all you’re doing is bringing more attention to the sloppy areas. Trust me, I’ve been that piper before! :)

You have to use a medium consistency frosting for this cake. That means: No whipped cream frosting, no non dairy whipping cream, and no cream cheese frosting. You might be able to use cream cheese frosting if you place it into the fridge to firm up before piping. Otherwise, it would be too creamy and your rosettes will not hold it’s shape.

Best frostings to use for the cake: Italian meringue buttercream, Swiss meringue buttercream, or good ol’ American buttercream.

I have a good recipe for IMB that can be found here.

Keep in mind that different tips yield a slightly different result. Other tips that you may use by Wilton besides #1M and #21 are: #2D, #16, and #18.

Place your finished cake into the fridge to set your rosettes for at least 30 minutes.

Inspired by Amanda Rettke from Iambaker.net.

Watch the video below to see the proper technique!

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Author:eatnowcrylater

My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog: http:eatnowcrylater.blogpsot.com/.

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5 Responses to “Rosette cake”

  1. Dimple Dhes
    October 26, 2014 at 9:55 AM #

    Hi! Sav,I followed your recipe on how to make a “Fruit Filled Sponge Cake” it was my first time baking a cake from scratch, and my family loved it so much ! especially my teenager nephews :) .They said it taste like the one we bought at our favorite Chinese Bakery.Thank you for sharing your recipe.Have a Good Day ! And continue baking/ cooking.Thanks again ,from California!

  2. Nancy Ngoc Do
    June 11, 2014 at 7:22 PM #

    Hi Sav Le!
    I am writting from Vietnam, i guess that you are Vietnamese or half-blood. I am very happy to find out your page when looking for Fondant receipt and feel more happy if you are someone related to Vietnam.
    I love baking and cooking, I will visit you more to learn more baking receipt.
    And today I will try to make Fondant first time, hope that I will success.
    Thank you very much for sharing everything.
    My Enghlish may not good, sorry…

    • June 15, 2014 at 10:15 PM #

      Hi Nancy,

      I’m so happy that you found me! I am not Vietnamese, but I did marry one. :)

      Please continue to enjoy the recipes and do let me know how the fondant recipe worked out for you!

  3. October 5, 2013 at 4:31 AM #

    Hi Sav Le! I really enjoy watching your videos on YouTube and I just came across your blog today. I’ve started learning to cook more dishes from the recipes thanks to you! I just wanted you to know that you are awesome, you have good taste in food and really good at keeping things simple. I hope to see more videos from you soon! :D

    - Iman Syami
    xo

    • October 7, 2013 at 9:38 PM #

      Hi Iman! Thank you so much! I love that you’re learning to cook more and I do hope that you enjoy my future recipes! I love doing what I do, so they’ll be plenty more fun recipes to try! :)

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