A Rosette Kinda Day

I bought the most beautiful cake stand today from Wheel & Barrow and decided it called for a pretty cake in it.
I decided to give the Rosette Cake ago. Now I have never piped rosettes before so this was a first!! Here's how it turned out :)

Recipe:

Vanilla Sponge Cake:

I just used a basic sponge recipe, no layering, nothing fancy as the base as the icing is rich in itself.

Ingredients:

200g butter

200g caster sugar

200g self raising flour

4 eggs (beaten)

1tsp vanilla essence (or just to your preference)

Method:

1. Preheat to 180 degrees cel.
2. Mix butter sugar and vanilla essence until pale and fluffy.
3. Gradually add beaten eggs, if the mixture starts to curdle slowly add flour.
4. Add remaining flour.
5. Spread batter into dish and make for approx 30mins or until cake is coming away at the edges and bounces back when touched.

Buttercream Icing:

The buttercream is used for both crumb coating the cake and to create to rosettes.

Ingredients:

400g butter

400g caster sugar

Milk to soften mixture.

Chosen food colouring.

Method:

1. Mix Butter and caster sugar and gradually add in food colouring.
2. Add milk till desired texture is created. (I tend to keep it stiff for crumb coating and add more milk for the icing).
3. Crumb coat cake with palette knife.
4. Refrigerate cake for 2-3hours or until firm.

Creating Rosettes:

Creating rosettes is easier than expected. I found this tutorial on youtube to be easier to understand than someone typing it out. Seeing it be done helps you work out hand movements and angle :)

When making the rosettes on the cake try to work from the sides of the cake up. As you can see mine aren't perfect. It was my first attempt :) But hope you guys enjoy and give it a go!

Emma x