Pink Rosette Cake Recipe and Tutorial- An elegant and simple cake design
2. FILLING AND STACKING
A picture from one of my previous posts just so you get an idea of how it is done
- 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.
Poourani
August 31, 2016
Yet another chance to dig into super soft cake. The icing was awesome with right amount of sugar
Thulashitha RD
August 31, 2016
Thanks for your feedback Poourani 🙂 im glad you enjoyed it !
Navleen
September 1, 2016
Hello this is so nicely explained. Just loved it. Will be your regular reader. Thanks for doing this work.
Thulashitha RD
September 1, 2016
Anytime Navleen ! I am glad that you are finding my blog resourceful 🙂
Rekha
August 31, 2016
Absolutely beautiful and delicious ! Thx thula
Thulashitha RD
August 31, 2016
Anytime Rekha ! 🙂
Arun
August 31, 2016
Loved the cake, especially the core, non-cream part.
Thulashitha RD
August 31, 2016
Thank you Arun ! 🙂
pradeepa
August 31, 2016
Awesome thulashitha. What a nice and easy description. Thanks
Vishy
August 31, 2016
The cake was yummy. It was the highlight of my daughter’s bday
Thulashitha RD
August 31, 2016
Thank you Vishy ! 🙂
Saranya
August 31, 2016
Wow.. I was waiting from a long time for Crumb coating, Icing and decoration article from you. Though I bake cakes which are tasty, I don’t decorate them because I have very less confidence about Icing and even coating. This post is clearly explained and gives me much need confidence. Thanks a lot Thula!!
Thulashitha RD
August 31, 2016
Anytime Saranya ! Thanks for reviewing this post. I have many facebook messages coming in every day , which go unseen by others. I am glad that a few of my readers leave their feedback here, it adds value to my content 🙂
Anju Aravind
August 31, 2016
Ombre rosettes definitely lifts up the confidence of a novice person and it looks elegant too.. I have tried it with whipped cream and like you said its easy and gets better with practice. Will try with buttercream too..
Let me tell you Thula I definitely envy those who are lucky enough to taste these yummy cakes of yours.
Anu
September 1, 2016
U described each n every step so clearly. I would like learn more about butter cream as how to add flavours n reduce the sweetness
Thulashitha RD
September 1, 2016
Thank you for your feedback Anu, Sure! I have noted your interest . I will keep that in mind for my future tutorials 🙂
Ruth Omondi
September 1, 2016
Hi thanks for sharing I love it am doing cakes but always afraid of using butter cream.would you please share your butter cream recipe
Thulashitha RD
September 1, 2016
Hello Ruth, I have attached the buttercream recipe (link) to my post. It is on page-2 (Recipes). Let me know how it worked for you, feel free to ask questions along the way ! Goodluck 🙂
Bharu
September 2, 2016
Elegant indeed! Only wish I could taste these creations of yours!
Thulashitha RD
September 2, 2016
thank you, Hopefully soon Bharu ! 🙂
Indika
September 5, 2016
So this is how this icing is done! And super tip about the crumb coating! Thanks!
Thulashitha RD
September 5, 2016
Anytime Indika ! 🙂
Shirin
September 9, 2016
hi great post for starters like me 🙂 can u please also post some recipes on edible cake figure decorations .. wanted to start with simpe jungle or princess theme so was looking for ideas..
Thulashitha RD
September 10, 2016
I will keep this is mind Shirin 🙂