To create the buttercream rosette cake, you will need:
- A baked and cooled cake of your choice – I made a 7 inch round layer cake. You can either use your favourite cake recipe or a boxed cake mix.
- 4 cups of your favorite buttercream tinted in your favorite color. I use gel color to tint my buttercreams – it’s potent, so you only need a tiny drop. Or, keep it au naturel with a lovely white/cream color.
- A piping bag fitted with an open star tip: the popular one is the 1M tip. I used a #22 tip for this cake.
- A cake turntable can’t hurt, as you will be turning this cake to pipe the entire exterior, but a regular old flat plate will do, too!
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