Pink Rosette Cake Recipe and Tutorial- An elegant and simple cake design
4. ICING AND DECORATING
For this particular cake design, I like to apply another thin coat of icing above the crumb coat so it covers the color of the cake. In this cake we will be piping Rosette Swirls and some gaps may appear in-between them. Simply use the spatula and apply buttercream like in the previous “crumb coating” step. Transfer the cake to the Cake drum and proceed to decorating.
Piping bag preparation– As shown in the collage above, take a new piping bag, cut 1 inch from the bottom and insert the piping tip in pushing it through until is is snug at the bottom end. Fill in the bag with icing. I like to work with little icing at a time.
First practice on a piece of plastic sheet, until you are comfortable with the technique. I pipe in the shape of letter “e”– Start in the center and with constant medium pressure move in an anti-clockwise direction. You can choose a direction of your choice- your first Rosette is done! Continue the design around the cake. Add some edible silver pearls to add dimension to your cake 🙂
I have a detailed article on buttercream- types and techniques coming up for you!
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