love this thank you ; )
This is great...I must try it. Thank you.
I'm so happy you posted this today! I have been looking for the last 3 or 4 days for information on how to do the rosette cakes. Beautiful!
Great job :) I have made this style of cake several times most recently a three tier ombré cake in purples for a wedding, your right they always look messy as you go but look fabulous when finished. I pipe the buttercream roses directly onto the cake which is a lot easier and faster, now you have done one give it a go next time I think you would be surprised how easy it makes it. The table looks great! :)
This technique is BRILLIANT!! I can't wait to try this. So simple, but produces magnificent results! Great job!
Wow, what a cake! and the whole event table is nice.
I did one of these cakes with buttercream for delivery the next day, boxed and by the next morning, rosettes were falling off the cake. Any suggestions? Thanks.
Your rosesettes are beautiful, I do them in butter cream learned on my cake school by doing smaller centers than adding to the cake to finish larger one. I put the roses on the cake on icing to attach they seam to hold great. again yours is truly beautiful, love the 2 colors
l lv dis buttercream ruffle rosette cake.i will try and do it today
Thanks for the kind feedback, everyone! @sweetobsession -- I would love to know how to pipe these ruffles right on the cake! How do you do that? You'd have to be able to hold the cake up in the air in order to turn it to keep the ruffles pointed the right way, wouldn't you? In my head, that's very scary! I'd love to see some pics of you doing it your way. It certainly sounds easier!
I would love to know how to pipe these ruffles right on the cake! How do you do that? It seems like you’d have to be able to hold the cake up in the air in order to turn it while you're piping in order to keep the ruffles pointed the right way, wouldn’t you? In my head, that’s very scary! I’d love to see some pics of you doing it your way. It certainly sounds easier!
I was concerned about that happening, too. As mentioned, I did squirt a small blob of frosting onto the cake and then put the frozen buttercream rosette onto that, pushing down. That acts as a sort of glue. I took the cake in and out of my fridge as I was working on it, to make sure nothing slipped. Once I was done, having all the ruffles in place acted as a support to the rosettes, so they really couldn't go anywhere, plus, I stored the cake in the fridge, and instructed my client to keep the cake chilled as long as possible, right up till display and serving-time. It worked! Whew!
Beautiful! Anytime ruffles are involved, I'm so there!!
I keep looking at this! And I gotta tell ya, that this cake is the cleanest looking, least messy looking, with the most definition, of any Buttercream Ruffle Rosette cake I have yet seen. And I will probably keep right on coming back here to look at it... Until you get up close, it looks like a ribbon or quilling effect, rather than the usual thick/heavy buttercream flowers. IMO Can't do it, but LUV IT!
OMG, you saved my butt on this one. Just took a wedding cake order for November and the bride wants the rosette done like this. I have been looking at other cakes that have this effect and trying to figure out how you do that then i stumbled across this. THANK YOU SO MUCH works great. Sam V.
I'm so glad it worked for you, Sam! Thanks for the kind feedback. :)