For the past few weeks we have planned to make a special birthday cake to celebrate my mother in law and father in law's birthday, their birthday is only a couple of days apart from each other so we were planning to make a cake to celebrate it. But of course we didn't count on the fact that I got sick the week of their birthday and then my son got sick as well after me. So the celebration got a little bit delayed...but the most important thing is that we get to celebrate anyway :)
We had planned to do an ombre rosette cake and here is our finished cake
And we'll give you the step by step process just in case you want to try and make it too. Its not too hard to make, just slightly time consuming :)
You can use any basic vanilla cake recipe, the first thing we do is divide the cake batter into four bowls and each dyed (coloured by using a gel food colouring) into a progressively darker colour. We wanted a pink rosette for the cake so we used Wilton Rose Pink gel colour.
Put each batter into a 6" cake pan and bake according to the instruction from the recipe you use. We baked ours for approximately 35-40mins (until the toothpick inserted comes out clean when you check the cake). We also use the 'cake strip method' to make sure the finished cake is flat. This trick is used to prevent a 'dome' on top of the cake so that you don't have to level the cake after baking. I put the link there in case you want to check out the trick ;-)
Here is the cakes in each colours, perfectly flat and ready to be layered up!
Okay so the next thing to do is to stack up each layer. We start with the darkest pink and we used a lemon curd filling to put in between each layer. We also put a bit of the buttercream icing on the edge of the cake to prevent the filling to bleed out into the buttercream frosting.
Then put the next layer on top and keep stacking each cake layer from the darkest to the lightest colour
When you have finished stacking them up, it should look like this :)
Then we cover the cake with buttercream icing, we just did a crumb coating because we will be putting a lot of rosette all around it so we don't want the coating to be too thick.
Then the fun part begins! It is now time to cover the cake with buttercream roses. We used the 1M piping tips to create the roses.
Start at the bottom of the cake with the darkest pink colour. The same process is used when preparing the icing, do the darkest colour first and progressively lighten it by adding more buttercream.
Remember when decorating that the colours will intensify after a few hours. So if its not the perfect shade when you mix it - walk away and leave it alone for a few hours and let it meld :)
Oh and just to be on a safe side i woulds recommend practicing the rose swirl on baking paper before doing the roses on the cake itself.
As you get more confident on making the rosette you can continue along the bottom of the cake until it covers the whole bottom circle.
Continue to do the middle and top layer of rosette with a lighter pink colour icing.
When you have finished piping the rosette all around sides then start covering the top of the cake with the lightest pink colour.
And that's it, you're done! Taaadaaa! :)
Here is the picture of the cake being cut by two very happy recipients, my mother & father in laws :)
And this is what the inside of the cake looks like after being cut :)
Hope everyone is having a restful weekend, specially those who had been unwell like our family :)