The star tip’s the star of this show! Use it to pipe buttercream rosettes, then layer ‘em up in a spectrum of colors to create this truly show-stopping cake.
Ombré Rosette Cake
Yield: Makes a 10-inch cake with 4 layers
What You Need
- Two 8-inch round cakes, baked and cooled (we went with classic vanilla cake , but use whatever cake you love!)
- Swiss meringue buttercream , tinted in 4 different shades of blue (or whatever colors you like best)
- Round cake board
- Cake turntable (optional, for decorating)
- Serrated knife
- Small, offset spatula
- Large open-star piping tip (We used Ateco No. 822)
- Disposable piping bags
1. Prep Your Cake
Once your layers are stacked, apply a thin crumb coat of buttercream. Chill the crumb-coated cake.
After the crumb coat, apply a masking coat of buttercream in the lightest shade you'll be using for your rosettes. (You don't want this under layer to peek through!)
2. Measure It Out
To get four perfect (or close to!) rows of rosettes, you need to do just a little planning. Use an offset spatula to make a small indent halfway up the cake and then halfway below and above that. These marks will guide the placement of each row.
3. Pipe Your First Row
Starting with your darkest blue, pipe a row of rosettes along the bottom of the cake keeping them very close together or even overlapping a little. As you work, try to keep your rosettes about the same size (they should go right up to the guideline you made for your next row).
4. Switch Colors and Pipe Some More
Using your next shade of blue, pipe on a second row of rosettes nestled tightly on top of the first. (Offset the rosettes slightly from the ones below and, again, make them large enough to reach the guideline for your next row.)
Repeat this process with your next color for the third line of rosettes.
Try not to start and stop! Your rosettes will be more uniform if you complete the entire row in one shot.
5. Finish Off the Sides
For the top and final row, use your lightest color to pipe rosettes around the cake making sure the top of the flowers align with the top of the cake. (Almost done, folks!)
6. Top It Off
Once the sides of the cake are full of rosettes, move on to the top! Still working with your lightest color, create concentric circles of rosettes until the top of your cake is completely covered.
Find Your Next Project
Now that you can make rosettes for days, it's time to tackle more buttercream beauties! Here are a few ideas for your next great cake.