Purple Roses

Purple Roses on Cake Central

6" chocolate cake with white chocolate buttercream, topped with gum paste roses.

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Comments (24)

on

Thank you, MsGF!  I am just now (finally) getting the hang of a smooth buttercream finish and I am in lov with the water color technique.

on

Holy cow this is stunning!  Is the ribbon bow edible or not?  As others remarked, your roses are absolutely flawless.  Wow, just wow!!!

on

Thank you for the sweet comments, Lynne!!  The ribbon is real and not edible.  This was just a quickie cake for dessert for friends, after dinner, on my birthday.  I had the cake in the freezer and just had to thaw and frost and I already had the roses, too.  Slapped on a bow and it was good to go!

on

See Sandra - I told you  you could do b'cream - just took a bit of practice:)  Looking at this w/o realizing who created it I thought "What perfect gp roses!"  Of course - it had to be you :)

kakeladi/Lynne

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Thanks so much, Lynne!  I am starting to get the hang of icing a cake, not perfect, but getting better.  I love freakin' buttercream cakes, so you would think I would be good at it.  Go figure!  Thanks for the compliment on the roses.  Gum paste I can deal with a bit.

on

This is Crazy good.  'Just a quickie' and you 'Slapped the Roses on it'.........This would have taken me Two weeks to get something this beautiful!

Don't be so modest.  Take credit for your beautiful work.  I would be standing like a Superhero, hands on Hips, chest out, saying 'YES! I most certainly Did make this!'.   You can at least send me a PM and say it there.  lolololololol

I LOVE your work!

on

Thanks for your sweet words, lvdenver!  Truly, I am not being modest.  I already had the roses made, something I did just for fun and the cake was already made and in the freezer.  It is just a 6 incher and I believe it was left over from another big cake, maybe Night Wing.  Notice I didn't even cover the cake board, which is a no-no.  We were going out to dinner with our neighbors to celebrate, so I thought it would be nice to have the cake for dessert.

on

Hi Sandra!  I commented before but now am wondering how you stuck your arrangement into your cake?  I took Wilton Course 4 but the final parts on making arrangements and adhering to cakes was rushed (I was actually the only student!)  So although I think I have a decent grasp on making the gumpaste flowers, arranging and getting them to stick to the cake is still a mystery to me.  I was lucky with the wedding cake arrangements I did last October that I did them on styrofoam balls mounted on plastic cake plates!  Much easier than sticking on a buttercream cake  :O  I have a 50th anniversary cake due August 12th so any suggestions are much appreciated  :)

on

Hi Lynne!  I arrange my flowers just the same as you would a live bouquet.  If I need a longer stem than I originally made, I just use floral tape to add an extra length of wire.  The key to arranging is to chose your focal flower, usually the largest, and build around it.

If you look really, really closely, you will be able to see the very tip of the large straw (sticking above the level of the cake) in which I inserted the flower wires.  Be sure the straw is at least 1/2 inch longer than the wires so they never touch the cake.  Some people dip their wires in a paraffin-like material or melted chocolate to make them food safe, but I like the straws because they add stability for holding fairly heavy arrangements.  I always use this method unless I just lay the flowers on top of the cake.

on

Elegant!! Thanks for the straw trick...hope I did not poison anyone along the way! lol!

If you did, Sugarfairy3, I am sure you would have heard about it by now!  I like to use the straws because it make the flowers much more stable than just sticking the stems (even coated for safety) directly into the cake, which is easy to tear.