Creating A Rosette Wedding Cake: A Step-By-Step Guide

Rosette cakes are a beautiful, elegant, and simple cake decorating technique using star piping tips to pipe buttercream swirls or rosette shapes in a circular pattern on a cake. This type of cake is perfect for weddings. The rosettes are usually piped using a Wilton 1M or Ateco 848 piping tip, and the cake is often decorated with two or three layers of rosettes. The cake layers are baked and crumb-coated before piping the rosettes, and the cake is chilled to help the crumb coat set. The rosettes are piped onto the sides of the cake first, working from the bottom of the cake to the top, and then on the top of the cake.

Choosing the right piping tip

Open Star Tip:

The most commonly used piping tip for creating buttercream rosettes is the open star tip. The Wilton 1M tip is widely recommended for piping large, elegant rosettes. This tip is perfect for beginners as it hides any imperfections in your frosting and helps to level out the cake. The Wilton 1M creates well-defined ridges on your rosettes, giving them a sophisticated look.

Closed Star Tip:

If you're looking for a slightly different effect, you can opt for a closed star tip like the Wilton 2D. This tip will give your rosettes a more ruffled appearance. While the ridges may not be as defined as with the open star tip, it is still a great option for creating beautiful rosettes.

Standard Open Star Tips:

For smaller rosettes, you can use standard open star tips such as the Wilton #16, #18, or #32. These tips are perfect for creating delicate rosettes on cupcakes or for filling in floral wreath cakes. They are also great if you want to create a variety of rosette sizes on your wedding cake.

Drop Flower Tips:

Another option for creating rosettes is to use drop flower tips. Wilton offers larger drop flower tips such as the 2D, 2C, and 2F, which provide a unique look compared to the open star tip. These tips have a different prong design, giving your rosettes a distinct appearance.

Practice and Experimentation:

It's important to remember that practice makes perfect when it comes to piping rosettes. Don't be afraid to experiment with different piping tips to find the ones that suit your style and the specific design of your wedding cake. Practicing on a piece of parchment or wax paper before decorating your cake can help you feel more confident.

By following these tips and choosing the right piping tips, you'll be well on your way to creating a stunning rosette wedding cake that will impress your guests and make your special day even more memorable.

How to make buttercream frosting

Buttercream frosting is a sweet and fluffy frosting that is typically made by creaming butter and sugar. It is used as a frosting, decoration, or filling for cakes, cupcakes, and cookies. You can also add food colouring to create beautifully coloured rosettes.

Ingredients:

• Unsalted butter (softened)
• Powdered sugar (sifted)
• Heavy cream or heavy whipping cream
• Pure vanilla extract
• Salt

Method:

• Set your butter out ahead of time so that it can soften. You will need two sticks of unsalted butter, which is equal to 1 cup or 230 grams.
• Beat the butter with a mixer for about 1 minute, just until it’s nice and smooth. You can use a handheld mixer or stand mixer for this.
• Next, mix in the powdered sugar. Gradually add in the first 3 cups of sugar, and once incorporated, increase the speed to medium-low and mix until combined.
• Then, mix in the heavy cream, vanilla extract, and a pinch of salt. If needed, stop and scrape down the sides of your bowl and mix again to make sure everything is well combined.
• You can now use this frosting to pipe rosettes onto your cake or cupcakes. Or you can store it in the refrigerator until you are ready to use it.

Tips:

• If you want to colour your frosting, it is best to use gel food colouring as liquid food colouring can make the frosting runny.
• If you want to make chocolate buttercream frosting, sift 1/2 cup (40 grams) of unsweetened cocoa powder, then mix into the frosting base until well combined.
• If you want to make strawberry buttercream frosting, add a 1-ounce bag of freeze-dried strawberries to a blender and process until the berries are crushed into a fine powder. Then, mix the powder into the frosting base until well combined.

How to crumb coat a cake

To crumb coat a rosette wedding cake, follow these steps:

Firstly, prepare and stack your cake layers. Ensure your cake layers have cooled completely (for at least 2-3 hours) before you begin to crumb coat. If you don't have time to let your cake layers cool, place them in the freezer. You can also chill your cake layers in the freezer for about 20 minutes to make them easier to stack and frost.

Next, gather your supplies. You will need a bench scraper or a large offset spatula, and a rotating cake stand (optional).

Now, it's time to crumb coat your cake. The crumb coat is a thin layer of frosting spread around the entire surface of the cake, locking in any loose crumbs and creating a smooth surface for your final layer of frosting. Use a slightly thicker buttercream for your crumb coat, which will adhere well to the cake and is less likely to slide or melt off. Add a small amount of icing to the sides and top of your cake, spreading it evenly with your bench scraper or offset spatula. Remember, you only need a small amount of frosting for this step—just enough to seal in the crumbs.

Once you have covered the cake with the crumb coat, 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.

Before adding the final layer of frosting, let your crumb-coated cake set in the fridge for 15 minutes to 2 hours. This will ensure that your crumb coat sets before you add the final decorations to your rosette wedding cake.

Filling a piping bag

Before you begin, ensure you have the right piping bag and tip. For creating rosettes, a large piping bag is ideal, and for the piping tip, a large open star tip such as the Wilton 1M or Ateco 824 is recommended. However, you can also use a closed star tip like the Wilton 2D.

Now, let's get into the step-by-step process of filling the piping bag:

• Prepare your buttercream frosting: The key to successful rosette piping is having the right consistency of frosting. Make sure your buttercream is smooth, creamy, and not too stiff. If it's too soft, it may cause the rosettes to droop. You can add a bit of powdered sugar or chill the frosting briefly to adjust the consistency if needed.
• Assemble your piping bag: Start by attaching the desired piping tip to the piping bag. If you're using a coupler, insert it into the bag first, then screw on the piping tip. This will allow you to change tips easily without having to empty and refill the bag.
• Fill the piping bag: There are a few techniques to fill the piping bag. One method is to place the bag inside a tall glass, folding the edges of the bag over the rim of the glass. This creates a stable base and allows you to use both hands to scoop the frosting into the bag. Alternatively, you can use a spatula to fill the bag. Be careful not to overfill the bag, leaving some space at the top to twist and secure the open end.
• Seal the piping bag: Once the bag is filled, twist the open end a few times to push the frosting towards the tip and remove any air bubbles. You can also use a rubber band or a twist tie to secure the bag, ensuring that the frosting doesn't come out of the back.
• Practice piping rosettes: Before you start decorating your cake, it's a good idea to practice piping rosettes on a piece of parchment or wax paper. This will help you get a feel for the technique and achieve a consistent size and shape for your rosettes. Hold the piping bag perpendicular to the surface and apply even pressure to form a star shape, then slowly drag the bag in a circular motion to create the rosette. Practice until you feel comfortable with the motion and the pressure required.

By following these steps, you'll be well on your way to creating beautiful rosettes for your wedding cake! Remember to take your time, practice, and adjust your frosting consistency as needed for the best results.

How to pipe rosettes

To pipe rosettes, you'll need a piping bag, a star piping tip, and buttercream frosting.

First, fill your piping bag with buttercream frosting. You can use a coupler to change tips from bag to bag. If you want to create two-toned rosettes, you'll need two piping bags: one with white or undyed buttercream frosting, and another with your chosen colour.

Next, practice your rosette piping on a piece of parchment or wax paper. Hold the piping bag at a 90-degree angle to the surface, and squeeze to form a star. Then, without lifting the tip, move it slightly to the side and pipe a line of icing moving towards the top of the star. Using a circular motion, pipe a tight circle back around to the starting point of your rosette. To finish, decrease the pressure as you close your rosette, and pull the piping bag away before the icing connects to the star.

When you're happy with your technique, you can start piping rosettes onto your cake. It's a good idea to crumb coat your cake in the same colour as your rosettes, to camouflage any gaps. Mark guidelines on your cake with a ruler and knife to help you pipe evenly-sized rosettes, and pipe them all in the same direction for a clean, uniform look.

Frequently asked questions