Creating A Beautiful Rose Swirl Wedding Cake

A rose swirl wedding cake is a beautiful and elegant choice for a wedding. The cake consists of two main components: a vertical layer interior and a frosting rose exterior. The interior can be made by assembling two separate cakes into a vertical layer pattern. The exterior is created by using a piping tip to pipe circular swirls of frosting outward from the center of the cake. This technique can be used to create a single rose that spans the side of the cake or multiple roses that cover the entire cake. The key to success is to use a frosting that holds its shape, such as swiss meringue buttercream, and to ensure that you have enough frosting to create the desired number of roses. With these tips in mind, anyone can create a stunning rose swirl wedding cake!

How to make a crumb coat

To make a crumb coat, you will need a bench scraper or a large offset spatula. A rotating cake stand is also helpful but not essential. The frosting for the crumb coat should be slightly thinner than the frosting used between the cake layers.

First, prepare and stack your cake layers. The cake layers should be levelled and cooled completely for at least 2-3 hours. If you don't have time to let the cake layers cool, you can put them in the freezer before decorating.

Once your cake layers are ready, it's time to start the crumb coat. Add a small amount of icing to the sides and top of your cake, spreading it evenly with your bench scraper or offset spatula. You only need to use a small amount of frosting to seal in the crumbs and create a smooth surface for frosting. The crumb coat should be thin enough that you can see the cake (and crumbs) through it. Don't worry about visible crumbs—this is normal.

If you add too much frosting, don't worry. Most of the skill in crumb coating a cake is in removing the excess. Hold your bench scraper flat against the cake, applying slight pressure, and peel away any excess frosting. Deposit the excess frosting that builds up on your tool into a separate bowl, as it will be laden with crumbs, and you don't want to mix it with your pure buttercream.

Once you've finished your crumb coat, you should be able to see the cake through the frosting, but there shouldn't be any dry areas of cake exposed. The exterior will be a smooth, flat surface, primed for a final layer of frosting.

Before adding the final layer of frosting, it's important to let your crumb-coated cake set in the fridge. A rest of 15 minutes or up to 2 hours in the fridge ensures that your crumb coat sets up before applying your final layer of frosting.

Choosing the right frosting

The key to a successful rose swirl wedding cake is choosing the right frosting that will hold its shape. You have several options to consider, each with its own advantages and unique look.

Swiss Meringue Buttercream

This type of frosting is a popular choice for rose swirl cakes as it holds its shape well. It gives the cake a beautiful, elegant finish and can be tinted with food colouring to create a subtle or vibrant effect.

Buttercream Frosting

Buttercream is a versatile option that can be used to create a smooth or textured finish. It is perfect for piping roses and can be tinted to match your wedding colour scheme. A good crusting buttercream recipe is recommended to ensure the roses hold their shape.

Cream Cheese Frosting

For a tangy twist, cream cheese frosting can be used to create a unique flavour profile. It holds its shape well and is perfect for those who prefer a less sweet option. This type of frosting can be decorated with a light dusting of coloured icing sugar to create a subtle, romantic effect.

Chocolate Frosting

For a decadent and rich option, chocolate frosting is a delicious choice. It creates a striking and elegant look, especially when paired with white or ivory roses. The swirls will look beautiful and elegant.

Tips for Success

When choosing your frosting, consider the weather conditions and the stability of the frosting. A hot and humid environment may cause some frostings to melt or become too soft, affecting the overall appearance of your cake. It is always recommended to do a test batch of frosting to ensure it pipes well and holds its shape.

Additionally, ensure you have enough frosting on hand, as rose swirls tend to use a large amount. You can make the entire batch of frosting beforehand and store it in the refrigerator until needed.

Using a cookie cutter to outline roses

To make a rose swirl wedding cake, you'll need a frosting that holds its shape. A Swiss meringue buttercream works perfectly, but you can also use chocolate.

Once you have a crumb coating or a thin layer of frosting over the whole cake, grab a round cookie cutter about the size you want your roses to be. Use the cutter to gently indent the frosting to outline where each rose will go. Continue around the whole cake, trying to leave as little space as possible between each rose.

Now you're ready to pipe your roses. Using extra-large piping tips – a closed star tip (2D) or a 1M tip – start in the centre of each circle outline and pipe a circular swirl outward until you reach the outer border of the circle. Then, move right on to the next circle.

By marking the circle outlines ahead of time, your roses should be nice and evenly sized and spaced!

Filling and using piping bags

Before filling your piping bags, it is important to prepare your frosting. You will need a frosting that holds its shape, such as Swiss meringue buttercream or cream cheese frosting. For a two-coloured rose effect, mix two colours of frosting, such as fall colours like orange and brown. You will need enough frosting to fill two piping bags, with a little extra to allow for any mistakes.

Once your frosting is ready, you can begin filling your piping bags. It is recommended to use disposable piping bags, as they are more hygienic and convenient. Fill two piping bags with your chosen frosting, being careful not to overfill them as this will make them difficult to handle. Use bag ties or clips to secure the ends of the bags, then snip off the very tips of the piping bags.

Now, you will need a third piping bag, also fitted with a tie or clip, into which you will insert a Wilton 1M frosting tip. This tip is ideal for creating rose swirls. Leave the bag as long as possible while still exposing the fill tip opening.

The next step is a little tricky and may require some practice. Hold the two filled piping bags together, lining up the ends so they are even. Gently flatten them and carefully insert them into the third piping bag, ensuring the tips of all three bags are aligned.

With your piping bags ready, you can now begin piping your roses. Start in the centre of your cake and slowly pipe a circular swirl outward, moving outward until you reach the outer edge of your circle. Then, move on to the next circle, continuing until you have covered the desired area of your cake. Remember to pipe in the same direction for each rose to maintain consistency.

By following these steps and practising regularly, you will be able to fill and use piping bags like a pro, creating beautiful rose swirl wedding cakes that are sure to impress!

Adding colour to your cake

If you want to add some colour to your rose swirl wedding cake, you can do so by adding food colouring to your frosting. You can make a light dusting of yellow, for example, and then go over it with pink. You can also try a deep red for a Valentine's Day cake or teal, lavender, and cream cheese frosting. If you're making a Thanksgiving cake, you can mix orange and brown for the roses.

To create two-coloured swirled roses, you'll need three piping bags. Fill two of the bags with your chosen colours of frosting. It's best not to overfill the bags, as they can be hard to work with. Tie the ends of the bags with a clip or a bag tie. Then, snip off the ends. Put a Wilton 1M frosting tip in the third bag and leave the bag as long as possible while still exposing the fill tip opening.

Here comes the tricky part. Hold the bags of icing together, lining up the ends so that they go in the same direction. Squish them flat and put them inside the third bag. This will take some practice to perfect. Once you've mastered this technique, you can start piping your roses, always starting in the centre and working outwards and around.

Remember, it's better to make a little more frosting than you think you'll need, as the roses take more frosting than you might expect. You can also experiment with different piping tips to create a variety of rose designs.

Frequently asked questions