Pink Rosette Cake Recipe and Tutorial- An elegant and simple cake design
2. FILLING AND STACKING
- Cake Board– For stacking and icing your cake you need a cake board. it not only acts as a base for lifting your cake but also acts as a guide for “icing”. Use a cake board that matches with the size of your cake- you can cut out a circle from a piece of cardboard using the base of your “cake pan” as guide.or buy your cake boards online/at a craft store. I get mine in bulk from here.
- Turn Table- This is a one-time worthy investment! Look for product reviews online or ask bakers in your area what turntable they use. I purchased my turntable from a local craft store but you can also find it here.
- Piping Bag– You will need a disposable/reusable piping bags for this step.
- Icing Color– I used a drop of Americolor Deep Red to achieve this pink color.
If you would like to read more on Equipment and Utensils read here.
Apply a dab of icing on the cake board and place your first cake layer (cooled) giving it a firm push. Place this onto the turn table (apply another dab of icing to secure the cake board to the turn table). Next, cut your piping bag 1/2 inch from the bottom, fill with the buttercream icing and pipe a dam around the edge of the cake. Fill you cake with the jam/preserve and place the next layer of cake. Go on and repeat this step until you are done stacking. After adding each layer make sure it is centered and within the cake board circumference. If you have any “bulges” that stick out of this circumference use a serrated knife to carefully carve pieces out.