Saturday, 20 April 2013

Decorating Rose Cake – Practice makes perfect

Decorating Rose Cake


Decorating a Rose Cake for the first time can be a little scary for the uninitiated or non-cake decorators amongst us. I have to say this is not in my comfort zone so to speak, but I wanted to start cake decorating at some time, and with the help of some great food and bakery blogs I did just that. Now then, success doesn't always materialise first time that you try something new; this post I hope will lead you in the right direction. The two main elements of this rose cake are not something I have done before, namely the cake sponge and butter cream recipes, both of which I got from Woodland Bakery Blog. I reserve judgement on the use of the butter cream which has shortening in the recipe, it’s a butter cream that needs to be thoroughly blended, and this recipe is for a more robust butter cream that holds up well, this is what you need when you are piping roses. At the end of the day you can colour and flavour the butter cream any way you like, although personally I think using 100% butter is still more flavoursome.

Decorating  Rose cake recipe

I picked this recipe from the Woodland bakery blog because for one thing I hadn't done a sponge cake like this before and secondly I wanted a white sponge which I need for a future cake project and wanted to see how it turned out. The recipe uses egg whites which keeps the colour of the sponge whiter, great if you want to add colour for rainbow cake. The cake baked evenly and was easy to work with once chilled for a couple of hours.
Decorating Rose Cake


The two sponges above are what I used for the Rose Cake, I could have gone for two cakes the same size but wanted to experiment with different shapes. Once the cake has been wrapped in clingfilm and refrigerated for around two hours I started preparing the bases. First of all I cut the two cakes in half with a cake cutter leveler which gives you a nice even cut. i then spread raspberry jam, then vanilla buttercream.
Decorating Rose Cake

Decorating Rose Cake



Decorating Rose Cake

Butter creaming the whole cake once you have it assembled is the first step which soaks all those loose bits and crumbs, after you have covered the whole cake and stuck all your bits together its time to give it a blast in the fridge for at least an hour. Your next layer is your smooth coat, this is the one which you will pipe your roses onto.
Decorating Rose Cake

Decorating Rose Cake


I used white and pink for the roses and separated the roses with a white ribbon effect. The two piping tips I used were # 822 for the roses and #124 for the ribbon effect.


Here's the two recipes  for decorating Rose cake if you want to have a go: Swiss Butter cream and White cake , the butter cream recipe is for strawberry but you can omit the strawberry for vanilla butter cream.






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