How to Make Rosette Cake {Buttercream}
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Easy rosette cake design and recipe, homemade with simple ingredients. Easy cake decorating technique, using just the star tip and colorful buttercream icing.
This beautiful cake is the perfect one to try your hand at piping buttercream! It only takes the ability to make a circular motion with your wrist and Wilton Piping Tip #21 to make the perfect little roses and stars, and impress your guests! This cake is perfect for birthdays, Easter, Mother’s Day, anniversaries, and even bridal and baby showers. These Raspberry Piped Rose Cookies and these Easy Fondant Roses (Ribbon Roses) all boast a beautiful rose theme in their decorations if you need more desserts utilizing that theme.
How To Make Easy Rosette Cake From Scratch?
- Bake cakes– Cool completely.
- Prepare the frosting– Color it.
- Stack and ice cakes– Smoothly with white buttercream.
- Fill piping bags– With different colors of icings.
- Pipe little roses– All over cake with Wilton’s Tip # 21
- Pipe little stars– Fill any gaps between flowers.
Variations For Homemade Rosette Cake Design
Ombre cake– Use three different shades of the same color icing to create an ombre rosette cake or use fondant to make a version of this Fondant Ombre Cake {Blue}.
Rainbow cake– Dye the icing in rainbow colors and layer them accordingly to make a rainbow cake. You can also make the inside of the cake rainbow like this Easy Rainbow Cake {With Cake Mix}.
Use other piping tips– To create another cool design with more variation, try this Russian Piping Tips Tutorial.
Use a sheet cake– Use the same piping method to decorate a sheet cake like this Yellow Sheet Cake or this Texas Sheet Cake.
Try other buttercream colors– Use any color or combos that match the theme of the event.
Try other cake flavors– Such as Funfetti Cake, Pistachio Cake, Moist Triple Chocolate Cake, Pineapple Cake, Best Vanilla Cake Recipe {From Scratch}, or Best Red Velvet Cake {From Scratch}.
Try other frosting flavors– Like this Lemon Frosting (Lemon Buttercream), Marshmallow Frosting , or Chocolate Buttercream Frosting.
Add some small berries in this design– For added decoration and a pop of juicy flavor.
Add some sprinkles or edible pearls– To elevate the design even further. Try these Homemade Sprinkles or store bought will work just as well.
Make a tiered cake– Use wooden dowels for support between the layers. Pipe all the layers with the rosette design.
Make a larger cake– Simply double the amount of cake batter and fill larger pans to create the size you want.
Make different shape of cake– Such as oval, heart, rectangle, or use a 3D pan to make a ball shaped bouquet!
Make it a piñata cake– Fill it with surprises like I did in this Pinata Cake.
Make cupcakes– Pipe individual cupcakes or place cupcakes together to mimic a sheet cake and decorate for a pull-apart cupcake cake.
Filling ideas- Such as Homemade Vanilla Custard, Chocolate Whipped Cream, Dulce De Leche, Raspberry Pie Filling, Lemon Curd, Homemade Caramel Sauce.
Use larger 1M tip (larger star tip)– To pipe larger roses, or use a combination of larger and smaller tips for more variance.
Tips And Techniques For Piping Buttercream Rosettes
Liquid food colors vs. Gel colors– You can use either. I prefer gel colors because they are more vibrant and require less product. Liquid colors will work, but if you use too much, it may thin out the icing too much to make it usable for piping.
Use firm icing– If it’s too soft and runny, the rose shape won’t hold and flowers would slide off the cake.
Use a tall drinking glass to fill the piping bags– Place the bag inside a glass and fold the edges over the glass. Then use a spoon or knife to fill the piping bags more easily.
Do not over-fill piping bags– The warmth of your hand will melt the icing in the bag as you hold and pipe the flowers. The more icing you put into the bag, the greater chance you have of melting and wasting icing.
Flick your wrist– After you use a circular motion to make the rosette, flick your wrist to break the stream of icing cleanly.
Don’t pipe in a hot kitchen– The key to piping anything is firm icing. A hot kitchen from baking all day makes that difficult to do, and much more likely your icing will melt.
What piping tip to use? I used Wilton Piping Tip #21 for the rosettes and the stars.
Cool cakes completely– Before icing, or else the icing will melt and slide right off.
Storage For Rose Cake With Icing
Refrigerate– In a sealed container for up to 3 days.
Freeze– Unfrosted cakes and frosting can be stored in freezer-safe containers for up to 1 month. When you are ready to enjoy this cake, simply thaw to room temperature and assemble, as per instructions below.
More Easy Buttercream Decorated Birthday Cakes
- Easy Dinosaur Cake {Dino Cake}
- Easy Construction Cake {Excavator Cake}
- Pencil Cake {Back To School Cake}
- Easy Pokemon Cake {Pokeball Cake}
- Easy Cereal Cake
- Easy Monster Cake
Easy Buttercream Rosette Cake
Ingredients
- 2 Chocolate raspberry cake
- 5 cups American buttercream frosting, Divided and colored white, green, yellow, pink, red
Instructions
- Bake cakes and allow them to cool completely.
- While cakes are baking and cooling, prepare the frosting and color it with gel colors or liquid colors.
- Place one cake on serving dish or a cake stand.
- Spread white icing on top.
- Place the other cake on top and press gently to secure together.
- Ice the entire cake smoothly in white buttercream.
- Fill separate piping bags with different colors of icings. Attach Wilton's Tip # 21 to each bag.
- Pipe little roses randomly all over the cake, using a circular wrist movement.
- Pipe little stars to fill any gaps between flowers. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Beautiful! Amazing instructions, mine came out as pretty as yours. My friends were so impressed!
This cake turned out so gorgeous and delightful, my family loves it, especially the kids. Thanks for the tips, it’s very useful.
This is a festive cake! My family enjoyed it so much, they love the colorful buttercream icing, it is a winner! We’ll surely have this again, thanks Abeer!