How To Make A Rose Cake

You may have seen this cake all around the internet, but it was originally piped by the very talented Amanda from i am baker. While mine may not look perfect like Amanda’s, I’m happy with the results. And happy to tell you, it’s not so difficult to do. To help you along, I put together this tutorial on how to make a rose cake with step-by-step photos. My advice if you are even the least bit nervous about making this—take a deep breath, practice on a surface that will allow you to reuse the frosting and then go for it. Don’t hesitate, or the roses will end up looking jagged and stuttered from all the pausing. For the frosting I used my swiss meringue buttercream recipe found here (step-by-step photos included). If you decide to use another frosting, one that will slightly “crust” as it dries, use Amanda’s tip here, so that your roses will adhere to the cake.

The chocolate cake recipe can be found here. I used a denser cake, since I had intended on making this a two tier cake but ran out of time. Of course the bunting is extra, but I do love how it steps up the cute factor on a cake. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly. Transfer mixture to stand mixer bowl fitted with a whisk attachment and beat on medium speed until mixture becomes foamy, then increase speed to high and beat until it cools and doubles in volume. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Cover cake with a crumb coat.

Cover cake with frosting coat. Score a line across cake horizontally to easily guide two-layer rose piping (one on top of another). Place parchment strips down on preferred cake stand and transfer cake on top. Fill pastry bag fitted with a Wilton 1M tip and hold it perpendicular to the cake. To pipe rose, gently squeeze bag and move in a circular motion starting from the center and moving outward. Finish by releasing pressure and dropping the finishing point to the right of the starting point (to the left if you are left handed). Continue to pipe roses all the way around cake. For the second layer, start in between two roses and pipe all the around cake. For the top, start by piping roses along the perimeter and moving towards the center. Fill in empty spots with dollops of stars. To do so gently squeeze and lift pastry bag. Start by wrapping twine around one straw and extend and wrap twine to around second straw . Place first Washi tape around twine and cut a triangle pointing up toward top of twine. Place second Washi tape and cut a triangle pointing down away from the twine.

Pre-heat the oven to 180 ° C and then put in the pan and bake for 10 minutes or so, take out the cake for cooling. Prepare the vegetarian chocolate cream. Pour chocolate syrup into the milk pan, add some sifted low-gluten flour and corn starch and mix evenly. Heat the milk pan. While heating, keep stirring the mixture (use a wooden spoon or heat-resistant silicone spatula. Stir frequently so that the syrup won't be overly-burnt at the bottom. When the syrup is boiling, turn off the heat and soak the milk pot in cold water. Keep stirring while the chocolate syrup is cooling. Fully cooled syrup will become very thick and creamy. Voila, the chocolate cream is done. When the cake is fully cooled, cut it into 4 pieces. Take one piece of cake slice and coat with a layer of chocolate cream. Put a second cake slice on the top and coat with chocolate cream. Put on a third cake slice and chocolate cream coating, and finally put on the last piece of cake slice. Put the finished cake into the refrigerator for more than two hours so the taste of the cake will become denser. Take out the refrigerated cake and cut off the irregular edges, then cut into three helpings. Top the cake with chocolate cream, and sprinkle some chopped nuts as decoration.