Buttercream Rosette Wedding Cake
Decorating By lkern777 Updated 15 Feb 2015 , 10:17pm by lauralou2007
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!
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.
AI do it all stacked. I personally would not want to handle a cake with a bunch of buttercream rosettes on it.
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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.
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Did you freeze your tier before stacking to keep from squishing the rosettes on the tier that you were moving around?
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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.
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.
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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!
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