Thursday, October 20, 2011

roses cake


I've been wanting to make this rose cake from I Am Baker for some time now, and celebrating our friend Cindy's birthday was the perfect opportunity!  Cindy's favorite color is purple, so I decided to make her cake in a pretty shade of lavender.


For the cake, I made two 6-inch layers of chocolate cake, and filled it with strawberry whipped cream (since the birthday girl loves strawberry whipped cream!).  For the frosting, I wanted to do a cream cheese frosting because I love the way it tastes, but after the cream cheese frosting mess from my Superman Birthday cake, I opted for a modified half cream cheese, half buttercream frosting which would stand up to the piping.


After first applying a crumb coating to the cake, I piped large rosettes all over the cake with a Wilton 1M tip, and filled in the spaces with little swoops and swirls.  Although I thought the piping could have been a little neater, I loved the end result.  I hope Cindy did too!  Happy Birthday!!!




51 comments:

  1. Absolutely stunning! You are really talented. It hink this is my favorite one so far! Buzzed!

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  2. so beautiful
    Love the color,,,Love the deco,,love everything!!

    Could you kindly tell me which tip that you used for a rose?
    I want to make this cake for my friend's birthday as well!

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  3. It's beautiful! I've always wanted to try out that cake design too!

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  4. Awesome color as well as design! This post is very inspiring, I am ready to get out my decorating tips! Great post.

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  5. I made a similar cake for a good friend's bridal shower. Except I had vanilla frosting with a purple almod center. It was definitely a show stopper!

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  6. @Ann - wow, thank you!

    @Yeojin - i used a wilton 1M tip!

    @Bites of Sweetness - you should definitely try it! it's surprisingly easy to do!

    @Tina - aww, thank you! i'm so happy to have inspired you!

    thanks everyone for all the awesome comments!!! :)

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  7. You did beautifully! I am impressed. :)

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  8. @Amanda - thank you!!! coming from you, that means a LOT to me! thank you so much for all your awesome tutorials, you are amazing!!!

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  9. The cake is absolutely beautiful.

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  10. what size piping tip did you use?

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  11. This is an absolutely stunning cake. How do you pipe the roses though????

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  12. @alison - thank you!

    @Anonymous - I used a Wilton 1M tip to pipe the roses all over the cake. You start in the middle and then apply pressure to make a big swirl around it.

    @Fannie - thank you!

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  13. This turned out so good! I love that shade of purple.

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  14. So beautiful. Where can I find the recipe ?

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  15. Gorgeous!! Do you have the recipe for the icing?

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  16. One word... beautiful! I pinned this for my Pinterest. Amazing cake!!!

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  17. this is just a simple beautiful cake, me myself love rose piping so much, your cake is giving me a lot of inspiration :)

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  18. That is beautiful! Stunning! I hope to try it for my sister in law today!

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  19. this is SO pretty! makes me want to take a cake decorating class!

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  20. This is so beautiful! I've always wished I could decorate cakes with that swirly effect.

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  21. Can you post (or link) the recipe you said you used for "half cream cheese half buttercream" icing? I really want to try this and want to make sure the icing is right! Thanks!

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  22. @Shannon - sure, these are the proportions that i used: 2 sticks of butter, 1 stick of cream cheese, 4 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. let me know how it turns out!

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  23. I love this!! The color is so pretty and roses so sweet.

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  24. Wow! This looks awesome, the icing is so pretty!

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  25. I'm planning to make this for my daughter's birthday party this weekend. She sent the picture to me weeks ago! I need some clarification on the icing recipe above, Simply, "a stick of cream cheese" definition. Do you mean the block they sell at the grocery or a size equivalent to a "stick" of butter?

    Thanks, Wendy

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  26. @Anonymous - haha sorry, "a stick of cream cheese" meant the block size at the grocery store, i.e. 8 oz block of cream cheese.

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  27. Hi! I have been searching high n low for a pipable cream cheese frosting. I noticed your butter ratio is higher than the cream cheese and requires 4 cups of icing sugar.
    1) is your 'sticks' for both butter and cream cheese the same, because 1 stick of butter is 115gm but 1 stick cc is 227gm?
    2) is your frosting very sweet? If I reduce the amount to say 2cups, will it still be pipable?

    Please help!!! Thanks.

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  28. @Anonymous - sorry, "sticks" for butter and cream cheese are not the same. a stick of butter is 4 oz, and a stick of cream cheese is 8 oz. also the frosting is not too sweet (thats usually my complaint about regular buttercream) - the cream cheese really balances the sweetness, and 4 cups of confectioner's sugar mixed with 16 oz. of butter + cream cheese combined is really not that much.

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    1. Hi Michele, i see this posting was some time ago, but i thought i would try anyway!! How do you make the icing? Beat the butter and then add the sugar and lastly add the cream cheese? do you beat the cream cheese in or just add quickly?

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    2. Hi, I'm not Michelle, but I've made this recipe. I started by beating the cream cheese to 'loosen' it up. Then add the butter and beat a few minutes until light and fluffy. Add the sugar a cup at a time, with vanilla added with the last cup of sugar.

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  29. Thanks Michele for the prompt reply. Btw, is yr recipe enough to fill, crumb coat and pipe 2 layer 8" cake like yr lavender and pumpkin cake?

    Thanks.

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  30. @Anonymous - the recipe is enough to crumb coat and pipe a 2 layer 8-inch cake, however i had strawberry whipped cream for the filling so i'm not sure if the frosting recipe is enough to also fill the cake.

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  31. Wow....... I am totally surprised to see the conception of the roses cake. It's authentically looking one of extreme and fabulous conceptive cake for me. I am totally amazed to see this adorable designed cake. Thanks for sharing.

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  32. This is awesome!! Thanks for the post, now I want to try to make this for my friend's birthday! How long can this sit in the fridge for?? If it is a cake for after dinner, can I make it the day/night before?

    Thanks for your help!

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    1. thanks @sandy ! :) it can sit in the fridge for a few days. i've even eaten leftover cake a week later, as long as the exposed portion of the cake is covered tightly with plastic wrap. and yes if it's a cake for after dinner, you can totally make it the night before. just be sure to bring it out about 30-45 minutes before serving so that it can come to room temperature first!

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  33. I tried this tonight and it slid off my cake. I followed your icing recipe and even refrigerated it. My roses sagged and then slid off.

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    1. @Anonymous - oh no, i'm so sorry it didn't work for you. did you first apply a crumb coat of frosting and let it set in the fridge before piping on the roses? i mention that step in the blog but don't have a picture of the crumb coating in this blog post.

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  34. youve got a beautiful blog here, fantastic pictures! I've nominated you for the versatile blogger awards, as your blog continues to impress me.

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    1. @Louise - awww, thank you so much! i am so happy and flattered to be nominated!!!

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  35. Beautiful cake. I really love the decoration and the purple colour here. I guess investing the cake decorator kits from Wilton is really worth it!

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    1. thanks @Christine ! no need to invest in a wilton decorator kit though, all you'll need is the 1M star tip for this cake! :)

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    2. Such a pretty color. How did you get that lavender?

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  36. Wonderful! I'm trying to do a similar cake today... I hope I'll manage to!:)

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    1. thanks @Ines ! :) good luck with your cake, can't wait to see how it turns out!

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    2. Hello Beautiful cake!! curious how you made the strawberry filling? pleas share! :))

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