JPepper Posted 21 May 2013 , 9:11pm
post #1 of

Hey there icon_smile.gif

 

Just wondering if anyone has some advice for me regarding a tiered rosette cake. I want to make the cake pictured below but I am wondering how to stack it. I have stacked a 'smooth' cake before but the rosette cake uses a ton of icing so I thought maybe I should get some advice first before tackling it.  Should I:

 

1. Decorate both cakes and then stack them

2. Crumb coat, stack and then decorate.

 

Also wondering if anyone knows of a good video tutorial on making buttercream hydrangeas like on the top tier of this cake? I have only been able to find tutorials using gum paste.

 

Any advice anyone is able to give me would be greatly appreciated.

 

Thanks icon_biggrin.gif

 

12 replies
mcaulir Posted 21 May 2013 , 9:21pm
post #2 of

I would definitely do option 2. Having never done that.

JPepper Posted 21 May 2013 , 9:27pm
post #3 of

I did option 2 one time with a standard iced cake and then realized after removing the top tier for cutting that only the outside half of the bottom tier had buttercream on it, which was a bit disappointing. If the cake is cut the way Wilton suggests, then the pieces from the inside wouldnt have any buttercream. But I'm a little confused at how all the tiered rosette cakes look so perfect as if they were stacked first and then decorated. 

Norasmom Posted 21 May 2013 , 9:28pm
post #4 of

Definitely stack and crumb coat first.  To make the hydrangea, I would use Wilton tip 123. You will need  nimble wrists to make those!  It's a beautiful cake, post pictures when you're done!

JPepper Posted 21 May 2013 , 11:28pm
post #5 of

Thanks Norasmom for your reply. I am wondering, do you think I should put more buttercream icing on top of the bottom tier where the top tier will sit so it will have more than a crumb coat on it?

kblickster Posted 21 May 2013 , 11:50pm
post #6 of

I just did a 4 tier rosette cake this weekend.  2 tiers rosettes and 2 tiers smooth buttercream.  I crumbcoated, decorated and then stacked.  Since every other tier was plain, I only put a single row of rosettes on the outer rim of the top of the rosette tiers.  Used SPS to stack and placed the next tier on.  I froze the tiers before stacking and had very little damage.

JPepper Posted 22 May 2013 , 12:29am
post #7 of

kblickster, what is SPS?
 

connie9003 Posted 22 May 2013 , 1:11am
post #8 of

separator plate system

Norasmom Posted 22 May 2013 , 1:25am
post #9 of

I would say cover the entire bottom tier with rosettes and then put the top tier on, that will make it look seamless.

CWR41 Posted 22 May 2013 , 3:17am

SPS = Bakery Craft's version of Single Plate Separators.

JPepper Posted 22 May 2013 , 3:45am

Norasmom, I think you're right....I'll decorate the bottom tier first, crumb coat the second tier then place it on top and decorate it that way there will be no seam between the two layers.

 

Thanks so much everyone for all your help!

 

Still wondering if anyone happens to know of a link to a you tube video showing how to make the hydrangeas?? I just can't seem to find a tutorial using buttercream icon_sad.gif

KathleenC Posted 22 May 2013 , 5:44am
Quote:

Still wondering if anyone happens to know of a link to a you tube video showing how to make the hydrangeas?? I just can't seem to find a tutorial using buttercream icon_sad.gif

 

I just Googled "buttercream hydrangea flowers" and a few options came up, including at least one youtube.  They're basically a 4-petal flower done in a similar manner to the Wilton apple blossom.

AC7417 Posted 6 Aug 2013 , 6:52pm

That cake was done in pink & purple on the "I am baker" website. It's Amanda's cake & I believe she does a picture tutorial on there :)

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