Easy Buttercream Rosette Cake
Easy rosette cake design and recipe, homemade with simple ingredients. Easy cake decorating technique, using just the star tip and colorful buttercream icing.
Servings: 9 Slices
Calories: 936kcal
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!
Video
Notes
- In this video tutorial, you will notice my piped stars are pointy. I wanted to try something different and liked how it looked but you can easily smooth out the points by moistening your index finger and gently patting down the point.
- I used American buttercream but you can also try white chocolate frosting, sour cream frosting or even almond frosting.
- If your icing is too runny or has warmed up from your hands, chill in fridge for about 30 minutes.
- Elevate the design further by tossing some sprinkles or sticking some berries on the cake.
- Try other frosting color combinations or just use white for a very elegant cake.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 936kcal | Carbohydrates: 155g | Protein: 6g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Sodium: 1023mg | Potassium: 359mg | Fiber: 2g | Sugar: 116g | Vitamin A: 3IU | Calcium: 148mg | Iron: 5mg