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 cake is perfect for weddings. The cake is quite simple to make and requires a few easy-to-find tools and your favourite cake and frosting recipe. To make a rosette cake, you will need a piping bag, piping tips, buttercream frosting, and food colouring. First, fill and frost the cake. Then, add rosettes by measuring the side of the cake and dividing it by the number of rosette layers. Next, fill a piping bag with buttercream frosting and hold the bag at a 90-degree angle from the cake. Apply pressure to the bag so a frosting star starts to form and slowly drag the bag around the star in a circular motion.

Choosing the right piping tip

Open Star Tip vs Closed Star Tip:

The most common piping tip for creating rosettes is the open star tip. Open star tips, such as the Wilton 1M or Ateco 824, create well-defined ridges on your rosettes, giving them a beautiful swirl pattern. Alternatively, you can use a closed star tip like the Wilton 2D or Ateco 34, but the ridges on your rosettes may not be as prominent.

Size of the Rosettes:

The size of the rosettes you want to create will determine the size of the piping tip you need. If you're making large rosettes, the Wilton 1M or 2D tips are ideal. For smaller rosettes, consider using tips like the Standard Open Star Tip 32, Open Star Cake Decorating Tip 21 or 18, or the Extra Large Drop Flower Tip 1G.

Brand and Availability:

Different brands offer various versions of piping tips. Wilton and Ateco are popular choices and are easily accessible. The Wilton 1M tip, in particular, is widely available and commonly used for rosettes.

Experiment with Different Tips:

Piping tips are generally inexpensive, so you can afford to experiment with different tips to find your favourite. Try out various tips like the 2D, 2C, and 2F, which are larger specialty tips that provide a slightly different rosette pattern compared to the 1M tip.

Couplers and the Bag-in-Bag Method:

If you plan to use multiple piping tips with different rosette sizes or colours, consider using couplers or the bag-in-bag method. Couplers allow you to switch tips without changing the entire piping bag, which is useful when working with different colours. The bag-in-bag method involves placing one piping bag inside another, making it easy to switch between sizes without having to change the outer bag.

Remember, practice makes perfect! Don't be afraid to experiment with different piping tips and techniques to find the ones that work best for your rosette wedding cake design.

Preparing the cake layers

The first step in making a rosette wedding cake is to bake the cake layers. You can use your favourite cake recipe or try one of the many available online. Once the cake layers are baked, let them cool completely before starting to frost. If necessary, level the cake layers with a serrated knife or cake leveller to ensure they are even.

Next, you will need to fill and frost the cake. Apply a small amount of frosting to a cake board or stand and place the first layer of the cake on top. Add about 1/2 cup of frosting and smooth it out using an offset spatula or knife. Repeat this process, adding cake layers and frosting until all layers are stacked.

Once all the layers are stacked, it is time to add a crumb coat of frosting. The crumb coat will help lock in any crumbs and create a smooth base layer for your rosettes. Use a flat spatula to smooth out the crumb coat, ensuring the entire cake is covered. Place the cake in the refrigerator for 20-30 minutes to allow the crumb coat to set.

At this point, you can fill your piping bag with buttercream frosting. It is recommended to use the same colour frosting for the crumb coat and the rosettes to avoid any gaps between the rosettes. However, this is not necessary, and you can choose any colour you like for your rosettes.

Now your cake layers are prepared and ready for the next step – adding the rosettes!

Making the buttercream

Ingredients:

Firstly, gather your ingredients. The exact quantities will depend on the size of your cake, but for a standard wedding cake, you will likely need:

• 3 cups of unsalted butter (room temperature)
• 1 tablespoon of vanilla extract
• 1 teaspoon of salt
• 10 cups of powdered sugar, sifted
• 1/3 to 2/3 cup of heavy/whipping cream (add gradually until you achieve the desired consistency)
• Food colouring of your choice (optional)

Process:

• Prepare the Butter: Start by whipping the butter on its own in a stand mixer or using a hand mixer until it's creamy and smooth. This step is essential to ensure a smooth final product.
• Add Powdered Sugar: Next, slowly add the powdered sugar to the whipped butter. Start with a small amount and gradually increase, mixing continuously. It's crucial to sift the powdered sugar beforehand to break down any clumps and ensure a smooth texture.
• Incorporate Flavourings: Once the sugar and butter are well combined, add the vanilla extract and a pinch of salt to enhance the flavour.
• Adjust Consistency: To adjust the consistency of your buttercream, gradually add heavy cream or whipping cream. The amount you add will depend on how thick or thin you want your frosting to be. Mix well after each addition.
• Colouring (Optional): If you wish to add colour to your buttercream, use gel food colouring or natural food colouring. Liquid food colouring can alter the consistency and make the frosting bitter, so it's best to avoid it. Add your chosen colouring gradually until you achieve the desired shade.
• Whip to Perfection: Finally, give your buttercream a good whip for at least 3 minutes to ensure it's light, fluffy, and free of any lumps. You may need to whip for a more extended period, depending on the desired consistency.

Tips:

• Always use room temperature butter for the best results.
• When adding liquid, such as cream, ensure it is also at room temperature to avoid melting the butter.
• If you have time, chill your buttercream in the refrigerator for a short period after making it. This will make it easier to pipe and help it hold its shape when you create the rosettes.
• If you have leftover buttercream, it can be stored in an airtight container in the refrigerator for up to a month or frozen for up to 3 months.

Applying the crumb coat

Step 1: Prepare the Cake Layers

Before applying the crumb coat, ensure your cake layers are chilled or at room temperature. If your cake is still warm, the icing will melt. For a rosette cake, it is recommended to have 2-4 layers of cake. Chill your cake layers in the freezer for about 20 minutes to make them easier to stack and frost. Then, use a serrated knife to level the cake layers, ensuring they are even and uniform.

Step 2: Choose the Right Icing

For the crumb coat, you can use any kind of buttercream icing, but it is important to ensure it is thin enough to spread easily without pulling at the cake's surface. Avoid using glazes or royal icing as they are too sticky for a crumb coat. If you plan to pipe rosettes in a light colour on a dark cake, such as chocolate, the crumb coat will create a good base layer of colour.

Step 3: Apply the Crumb Coat

Using an offset spatula, spread a thin layer of icing over your cake. The crumb coat should be thin enough that you can still see the cake and crumbs through it. Don't worry about making it perfectly neat or smooth at this stage. Just ensure the entire cake is covered. The crumb coat will also help fill any gaps between your cake layers, so fill in any gaps with extra buttercream.

Step 4: Chill the Cake

Once you have applied the crumb coat, let it dry until it crusts over or feels dry to the touch. It is important to let the crumb coat dry completely before moving on to the next step. Place the cake in the refrigerator or freezer until the crumb coat has hardened. This will help the rosettes stay in place when you pipe them.

Step 5: Prepare for Rosette Piping

Now that your crumb coat is dry, you are almost ready to start piping your rosettes! Place the same colour of buttercream frosting that you plan to pipe the rosettes with into a large piping bag fitted with a star piping tip. A Wilton 1M or 2D tip is commonly used for rosettes, but any large star tip will work.

By following these steps, you will create a smooth and professional-looking crumb coat that serves as the perfect base for your rosette wedding cake.

Piping the rosettes

Prepare the Piping Bag:

Before you start piping the rosettes, you'll need to prepare your piping bag. Choose a large piping bag and fit it with an open star tip. The Wilton 1M tip is a popular choice, but you can also use other tips like the Ateco 824 or Wilton 2D. If you want more defined ridges on your rosettes, go for an open star tip. However, if you prefer a smoother look, a closed star tip like the Wilton 2D or Ateco 34 will work too.

Fill your piping bag with buttercream frosting. The amount of frosting you need will depend on the size of your cake and how many rosettes you plan to pipe. For an 8-inch cake, you'll typically need 2-3 batches of buttercream. It's important to have enough frosting in the bag to complete each rosette without running out.

Practise Piping Rosettes:

If you're new to piping rosettes, it's a good idea to practise on a piece of parchment paper or a silicone mat before moving on to your cake. This will help you get a feel for the technique and ensure that your rosettes are consistent in size and shape.

Pipe the Rosettes on the Cake:

Once you're confident with your piping technique, it's time to start piping the rosettes onto your cake. Here's a step-by-step guide:

• Hold the piping bag at a 90-degree angle to the cake: This is important to ensure that your rosettes are piped evenly and uniformly.
• Apply pressure to the piping bag to form a frosting star: Start in the centre of where you want your rosette to be and apply even pressure to create a star shape.
• Drag the piping bag in a circular motion around the star: Continue applying pressure and slowly drag the piping bag in a circle around the star you just created. This will form the petals of your rosette.
• Adjust the size of your rosette: The more circles you pipe, the larger your rosette will be. For a classic look, one circle around the star is common.
• Release the pressure and lift the tip: As you reach the end of your rosette, slowly release the pressure on the piping bag and lift the tip away.
• Pipe all the rosettes in the same direction: For a neat and cohesive look, pipe all the rosettes in the same direction. For example, if you pipe the first rosette clockwise, continue piping all the rosettes in a clockwise direction.
• Try to stop the rosettes in the same spot: Aim to stop each rosette in the same position, such as on the right-hand side. This will create a clean and uniform look.
• Overlap the tail end of the rosettes: Start the new rosette by overlapping the tail end of the previous rosette. This will help hide any imperfections and create a seamless look.
• Continue piping rosettes around the cake: Work your way around the sides of the cake, and then pipe rosettes on the top. Remember to fill any gaps between the rosettes with additional stars or swirls.
• Refill the piping bag as needed: As you work, keep an eye on the amount of frosting in your piping bag. Refill it as needed to ensure you have enough frosting to complete each rosette.

Tips for Success:

• Chill your cake: Always pipe rosettes on a chilled cake. If the cake is warm, the frosting will melt and slide off.
• Use a crumb coat: Apply a crumb coat of frosting before piping the rosettes. This will trap any loose crumbs and create a smooth base for your rosettes. It's best to use the same colour frosting for the crumb coat as you plan to use for the rosettes.
• Chill the cake between layers: After applying the crumb coat, chill your cake again before adding the rosettes. This will set the crumb coat and make it easier to pipe the rosettes.
• Start with the sides: It's generally easier to pipe the rosettes on the sides of the cake first, working your way up to the top.
• Use the right consistency of frosting: Make sure your buttercream is the right consistency. It should be pipeable but firm enough to hold its shape.
• Practise makes perfect: Don't be discouraged if your first attempt doesn't turn out perfectly. Piping rosettes takes practice, so keep at it, and you'll soon master the technique!

Frequently asked questions