Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2011 Sarah Phillips CraftyBaking.com
If you want to make a really beautiful, tasty and impressive cake for your mom this Mother's Day, our new Shabby Chic Rose Cake is PERFECT! When one of our Premium Members posted her recipe for Maple Spice Pink Rose Cake, we were charmed by the beautiful rose swirls she had created on her cake. We had seen buttercream rose swirls on cupcakes, but loved the look of the entire cake clothed in roses. We decided to put a CraftyBaking twist on the design, by adding bi-colored rose swirls, as well as chocolate leaves. We also added our own Video: How to Make the Buttercream Rose Swirls. Upon further research, we discovered i am baker's version of the rose cake, which she calls the original "Rose Cake". Hat's off to Amanda for a beautiful cake design!
We chose the perfect cake recipe as the base because it is SO moist and the texture is divine. The combination of raspberry and lemon curd fillings goes perfectly with it, but you can just fill it with the same buttercream you decorate it with, if you like. The cake is decorated with roses using one of our buttercream frosting recipes that pipes beautifully and holds its shape. The roses are piped right on the cake, and you can see exactly how they are done, by viewing our tutorial and video. The white chocolate leaves add to the look of this pretty and romantic cake. YUMMY!
CAKE RECIPE HELP
You will need:
Basic cake and frosting:
1 recipe Classic White Cake
1 recipe Tami‘s or Perfect Buttercream, 6 cups; all butter variation with regular vanilla extract
Americolor "Tulip Red"
NOTE: For this tutorial, I got fancy and used:
1 recipe (1 cup) Fresh Lemon Curd, optional*; It is best to make the lemon and raspberry curds the day before you make the cake so that it can be properly chilled and set, when you use it.
1/2 recipe (1/3 cup) Raspberry Curd, optional*; It is best to make the lemon and raspberry curds the day before you make the cake so that it can be properly chilled and set, when you use it.
*Instead, you can fill cake with 1 cup Tami's Buttercream from the 6 cup recipe, instead of using the curds.
27 Chocolate - Leaves, optional
Assemble the cake:
1. Place one layer CLASSIC WHITE CAKE top side down on a cake plate and insert waxed paper strips under the layer to keep the cake plate clean.
2. Place TAMI'S BUTTERCREAM in a piping bag with a large plain tip and pip a dam all the way around the edge of the cake layer.
3. Spoon the optional LEMON CURD onto the cake and spread it to the icing dam with a small off-set spatula.
Optionally, put the RASPBERRY CURD on the LEMON CURD and spread it to the dam.
NOTE: The lemon curd is very thick, so the raspberry curd, which is thinner, spreads easily over it.
Or, fill the cake layers with TAMI'S BUTTERCREAM.
4. Center the second CLASSIC WHITE CAKE layer on top of the filling, bottom-side-up, and gently press into place.
5. Crumb coat the cake: Place a large dollop of TAMI'S BUTTERCREAM on top of the filled CLASSIC WHITE CAKE and spread it over the cake and down the sides. It does not need to be perfectly smooth, because the buttercream will be covered with roses.
Pipe the "roses": Video: How to Make the Buttercream Rose Swirls
1. Take about 1 cup of TAMI'S BUTTERCREAM and put it in a small bowl. Add a few drops of red food coloring and stir until the color is uniform.
NOTE: I used Americolor "Tulip Red" which makes a more peachy pink.
2. Fit a Wilton 1M tip into a piping bag.
Place a large spoonful of the peachy pink TAMI'S BUTTERCREAM into the bag.
NOTE: You can optionally use one color to pipe the flowers with.
3. Flatten the bag and spread the peachy pink TAMI'S BUTTERCREAM evenly on the walls of the bag with your hand.
4. Open the bag and place about a cup of the untinted TAMI'S BUTTERCREAM in the bag fold or twist the top of the bag to force the frosting down to the tip.
NOTE: You will need to do this several times as you pipe the roses on the cake. When the bag is empty, just unroll it, open it up, line it with peachy pink frosting, then add the white and pipe.
5. Apply buttercream roses to the side of the crumb coated cake. The crumb coat need not be smooth.
You want the roses to be large enough to go from the bottom edge of the cake to the top edge.
Start in the center and pipe a small mound of frosting, then move your bag from the center out, in a circle to the left, in a COUNTER-CLOCKWISE motion.
Pipe 3 times around the center-point. Use even pressure as you do. Do not twist and turn the piping bag.
Widen the circle everytime you move the piping bag around the centerpoint to enlarge the flower. When you reach the end of the rose, ease off on the pressure on the piping bag and finish the rose.
Start with another center, leaving enough room so you can move the piping bag around in a circle to the left, COUNTER-CLOCKWISE, creating another flower.
Continue piping until the entire side of the cake is covered with roses all the way around. It's ok if the flowers overlap slightly or are slightly different sizes.
6. When you are done with the sides of the cake, pipe a layer of 7 large roses around the top of the cake.
Pipe the last rose in the center of the cake, in the same manner, moving the piping bag from the center out to the left, in a COUNTER-CLOCKWISE fashion..
Complete decorating the cake:
1. In between the roses, there will be some voids that you will need to fill with frosting. Just pipe a curve of peachy pink TAMI'S BUTTERCREAM as a continuation of the rose next to the void.
2. I decided to also help "fill the voids" by placing the WHITE CHOCOLATE LEAVES on the cake, between the blooms.
You can omit them, if you prefer.
The icing and filling that covers your cake determines how you store your cake. Because TAMI'S BUTTERCREAM does NOT need refrigeration, the cake can be stored at the cool side of room temperature for a few days. The frosted cake can be frozen for a month or more. Allow it to thaw in its wrappers at room temperature.
Unfrosted butter cake layers should not be refrigerated because it dries the cake and can be stored at room temperature for about 2 days. Unfrosted cake layers freeze well for about 2 months. Make sure you wrap them with plastic wrap and then foil. Thaw in their wrappers at room temperature.