AThe restaurant I work for is wanting a sheet cake covered in pastel rosettes. I'll be using a whipped cream icing. Do I need to completely ice the cake first or can I just cover the whole thing with rosettes? I've always covered the cake first, but I saw a tutorial where they just did the rosettes on a naked cake and since I'll have a limited amount of icing, I'm just wondering if I can do it that way?
You should do at least a quick thin coat before the rosettes. Otherwise where there are little gaps between the rosettes you will see naked cake, not icing.
I agree with denetteb. A thin crumb coat would be sufficient, but I think it is necessary to help the rosettes stick. I have piped onto naked cake before and it did not want to stick.
Yes do a crumb coat. Just as they said the rosettes will stick to the cake better and the gaps between them won't be as noticeable. After putting all of the rosettes on I usually fill in the gaps though.
AMake sure you have enough icing! I learned that the hard way! Had to make a new batch of SMB in the middle of icing a rosette cake! Lol :)