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:
- Preheat to 180 degrees cel.
- Mix butter sugar and vanilla essence until pale and fluffy.
- Gradually add beaten eggs, if the mixture starts to curdle slowly add flour.
- Add remaining flour.
- 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:
- Mix Butter and caster sugar and gradually add in food colouring.
- Add milk till desired texture is created. (I tend to keep it stiff for crumb coating and add more milk for the icing).
- Crumb coat cake with palette knife.
- 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
