How to Make Buttercream Rosettes

It’s true.
I have a thing for pink and yellow.
The last time I showed you a pink and yellow cake using a buttercream watercolour technique, it was a because I was hoping its springy funness (totally a word, right?) would push the snow away and bring on some sunshine. Well it worked…for about a week. But the snow came back {shaking my fist at the sky and yelling “Winter! Won’t you just go away!”} and I think it needs a little coaxing to leave us again. So I just may have the cakes that can do that once more!
When I shared my recipe for Whipped Buttercream Icing a few weeks ago I showed you these two lovely cakes. 
pink and yellow cakes
LOVE lemon cake and lemon curd. That tangy sweetness is just perfect. These cakes are a light lemon cake with a lemon curd on top and between the layers. I’ll have to share this cake recipe and curd recipe sometime because it’s so delightful. {I’ll come back here and link it up when I do share…so don’t worry!}
Not only are these two lemon cakes but these cakes are also decorated using my favorite cake decorating techniques: rosettes and ruffles. They are easy to do and make you look like a professional cake decorator with no blood, sweat or tears involved. (well hopefully none of those! haha)
Today we’re going to focus on making these beautiful Buttercream Rosettes. 
how to make buttercream rosettes

What you will need:

  • 1 1/2 cups unsalted butter
  • 2 -2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • decorating bag
  • Wilton 1M cake decorating tip for large rosette or a 74 tip and cupler for small rosettes
1. Begin by whipping up your frosting by placing the unsalted butter and 2 cups of powdered sugar in your stand mixer. Beat on a low speed until the powdered sugar is completely incorporated and then turn the switch onto setting 5-6 and let it whip it for awhile. Scrape down the sides of the bowl occasionally and whip until the icing is very light (almost white) and the bowl scrapings no longer have a yellow tinge. {To see how to make this frosting, with pictures and all then check out the post all about it here
2. Once you have your icing made, then colour it your desired colour. I like to use Wilton gel colours.  
3. After you have stacked your cakes with icing inbetween, then you will want to start by giving your cake a crumb coat and letting it set in the fridge for about 20 minutes to an hour.

rosette swirl
4. Starting on the bottom of the cake, find where you want the middle of your rosette then squeeze the bag and complete a circle motion either going clockwise or counterclockwise (it really doesn’t matter). As you move to the outer part of the circle give a little bit of an extra squeeze to really fan out the frosting. Don’t fear the squeeze! 
*A general rule of thumb is that you will get one rosette for each layer of cake. This pink rosette cake was made using three 6 inch layers so I was able to get use three rosettes vertical to the top. But if you go here, to my old blog, you will see what a rosettes look like on a two layer 9 inch cake. It’s equally as beautiful. 
5. I also like to alternate swirling clockwise and counterclockwise because it gives it a fuller effect. When going up to the next layer of rosettes, make sure to place the rosette between two other rosettes, not stacking them on top of each other. 
pink rosette cake
This swirl also looks beautiful on a cupcake. It gives it airy romantic feel. And if you reverse the swirl and go from the outside in with the same tip, then you get a very pretty traditional swirl that goes a bit higher. 
rosette swirl cupcakes

Have a beautiful time, swirling your way to making a lovely cake!

I’ll be back soon with a tutorial on how to make a ruffle. {And here it is!}

Love,
Kat

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7 comments

    • KathrynJason Ferrie says:

      I'm actually teaching a decorating course this week. We'll definitely practice on parchment paper first. The key to everything, is just to do it and be fearless. You'll surprise yourself!

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