Buttercream Rosette Wedding Cake

Decorating By lkern777 Updated 15 Feb 2015 , 10:17pm by lauralou2007

lkern777 Posted 8 Feb 2015 , 10:51pm
post #1 of 11

I have done several buttercream rosette cakes, but they have all been 1 tier.

 

What is the best method for doing a 3 tier cake? 

 

  • Crumbcoat all 3 tiers and stack them
  • Then  pipe all rosettes while stacked?

 

OR

 

  • Crumbcoat and pipe rosettes on bottom tier, including the top of the cake,
  • then put in dowels
  • stack second crumbcoated cake on top of that
  • then pipe next set of rosettes?
  • continue with 3rd tier in the same method...

 

Thanks!

10 replies
leah_s Posted 9 Feb 2015 , 3:47am
post #2 of 11

AWhichever you're comfortable with. Don't see much difference.

goodvibrations Posted 9 Feb 2015 , 6:42am
post #3 of 11

I crumbcoat, stack, then start rosettes from the bottom - up.

lkern777 Posted 9 Feb 2015 , 5:04pm
post #4 of 11

Thank you both for your replies. It's much appreciated.

CookieNibz Posted 9 Feb 2015 , 8:15pm
post #5 of 11

I did a 2 tier and did the same as goodvibrations. That way it wouldn't squish my rosettes on the bottom tier. It went fairly smoothly with this method. I can't speak to piping then stacking.

lauralou2007 Posted 10 Feb 2015 , 1:29am
post #6 of 11

AI did this with a three tiered cake recently and piped, then stacked.

morganchampagne Posted 10 Feb 2015 , 1:35am
post #7 of 11

AI do it all stacked. I personally would not want to handle a cake with a bunch of buttercream rosettes on it.

lkern777 Posted 13 Feb 2015 , 3:46pm
post #8 of 11

Quote:

Originally Posted by CookieNibz 
 

I did a 2 tier and did the same as goodvibrations. That way it wouldn't squish my rosettes on the bottom tier. It went fairly smoothly with this method. I can't speak to piping then stacking.

 

Thank you.

 

Quote:

Originally Posted by lauralou2007 

I did this with a three tiered cake recently and piped, then stacked.

Did you freeze your tier before stacking to keep from squishing the rosettes on the tier that you were moving around?

 

Quote:

Originally Posted by morganchampagne 

I do it all stacked. I personally would not want to handle a cake with a bunch of buttercream rosettes on it.

I was thinking the same thing, but I wondered if you put a full layer of icing on the top of each tier instead of just a crumb coat?

 

I appreciate everyone's input.

lauralou2007 Posted 14 Feb 2015 , 8:49pm
post #9 of 11

AI didn't freeze it... I left a little bit of room on the edges so I could handle the tiers... Then when I got to the venue I finished adding my rosetts after I stacked it... So I only had to pipe the very edges where my fingers were.

lkern777 Posted 15 Feb 2015 , 4:09pm
post #10 of 11

Quote:

Originally Posted by lauralou2007 

I didn't freeze it... I left a little bit of room on the edges so I could handle the tiers... Then when I got to the venue I finished adding my rosetts after I stacked it... So I only had to pipe the very edges where my fingers were.

Ahhh....good idea. Thanks!

lauralou2007 Posted 15 Feb 2015 , 10:17pm
post #11 of 11

AAnytime!

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