How to Frost an Ombre Rose Cake
Thursday, 30 August 2012
I’m so excited to share my first video with you! I’ve been thinking about making videos for a while, and this cake provided the perfect opportunity. My #1 question since posting about the all natural ombre frosting (click here to see how I dyed it without artificial coloring) was “HOW did you do that?!”
I made another whole cake just so I could show you. (I know, the sacrifices we food bloggers make.) I used Sweetapolita’s fluffy vanilla cake, which made 3 6-inch layers and used about 3 batches of my vanilla buttercream frosting (the recipe is also posted below the video).
It’s really not that hard to do – once you get the swirl technique down you can make frosting roses on anything. All you’ll need is disposable piping bags or reusable piping bags
So, without further ado, here it is. If you’ve ever wondered what I really look/sound like, here’s your chance to see me live!
I've been told this frosting tastes like marshmallows and vanilla ice cream. It's my go-to vanilla frosting recipe. I usually use vanilla bean paste in place of vanilla extract, but that puts black flecks in the frosting, which I didn't want for this cake.
You'll need 3-4 batches to frost a 3 layer 6-inch cake with roses.
Ingredients
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1.5 cups powdered sugar, sifted
- 2 teaspoons vanilla extract (I use Nielsen-Massey Vanilla Extract )
- Beet juice for coloring (optional)
Instructions
- Beat the butter for a few minutes. Add the powdered sugar and beat on medium speed for several minutes, until the frosting becomes smooth and creamy. Add vanilla extract and beat until fully incorporated.
- If using, add beet juice and mix until you reach your desired pink color.
Notes
Note: I Am Baker created the original Rose Cake. See her video tutorial here.
No. 1 — August 30th, 2012 at 7:17 pm
Awesome! Now I’ll be more comfortable doing it myself! Thanks!
No. 2 — August 31st, 2012 at 12:37 pm
[...] Wednesday, 22 August 2012 TweetWelcome to 52 Kitchen Adventures, your one-stop shop for creative and mouth-watering desserts! See my Recipe Index for over 200 recipes. Don't want to miss another recipe? Subscribe via RSS or email.Edited 8/31/12: See a video tutorial on how to frost a rose ombre cake here. [...]
No. 3 — August 31st, 2012 at 3:07 pm
Awesome tutorial!! Rose cakes are so beautiful.
Tamara recently posted Revolution Doughnuts
No. 4 — August 31st, 2012 at 4:34 pm
@Annie – that’s great! I’d love to see what you create using this technique.
No. 5 — August 31st, 2012 at 4:34 pm
@Tamara – thanks! They are gorgeous and easier than you’d think!
No. 6 — August 31st, 2012 at 6:21 pm
Seriously gorgeous cake! Great video tutorial too
Laura (Tutti Dolci) recently posted roasted strawberry-peach bars
No. 7 — August 31st, 2012 at 8:38 pm
@Laura – thanks! It’s a little weird to hear/see myself on video, but I hope everyone enjoys it
No. 8 — August 31st, 2012 at 10:03 pm
Such a stunning cake, and great idea with the video, you make it seem totally doable!
Anna @ hiddenponies recently posted Sweet & Savoury Pork Pizza
No. 9 — September 1st, 2012 at 10:15 am
@Anna – thanks! It’s a lot easier than it looks, I promise
No. 10 — September 1st, 2012 at 4:56 pm
What a gorgeous cake. And thanks for the tutorial.
Yudith @ Blissfully Delicious recently posted Bread and Butter Pickles
No. 11 — September 1st, 2012 at 7:35 pm
@Yudith – thanks! I love making tutorials and breaking down projects like this for everyone. It’s my first video and I can’t wait to make more.
No. 12 — September 1st, 2012 at 8:56 pm
Stephanie…..that was such a wonderful video and tutorial! I love that ombre look…and I’ve actually been looking to learn how to decorate a cake in that rose pattern completely in white. I think that technique has such a vintage look and feel to it! Your cake turned out beautifully and I thank you for teaching me. I can’t wait to give this a try! : )
Anne@FromMySweetHeart recently posted Mango Coconut Cream Puffs with Mango Mojito Sauce
No. 13 — September 1st, 2012 at 9:16 pm
@ Anna – I’m so glad you enjoyed my video! A rose cake in white would look lovely. I can’t wait to see what you come up with! Feel free to leave a link and/or photos on my Facebook page.
No. 14 — September 4th, 2012 at 10:43 am
Fantastic tutorial, thank you for the inspiration. Just found your blog for the first time and wanted to say hi – love it!
Sarah recently posted Tea Fuel
No. 15 — September 4th, 2012 at 4:27 pm
@Sarah – thanks for stopping by! So glad you like my tutorial and blog
No. 16 — September 5th, 2012 at 10:02 am
[...] cupcake liners, vanilla cake and dark chocolate cake (see links below for the recipes I used), vanilla buttercream frosting, and zebra print sugar [...]
No. 17 — September 6th, 2012 at 12:30 pm
Oh you make that look so easy, and it certainly looks yummy! What a great tutorial. I’m going to try this on the next cake I make. Thanks!
No. 18 — September 6th, 2012 at 12:33 pm
@Cake Baking Kate – it really is that easy! I can’t wait to see what you make
No. 19 — September 7th, 2012 at 8:10 pm
Beet juice? How – drained from a can of beets?
This is something I want try for a special birthday in a couple months. It ends up so impressive looking but I think even I can do it! Thanks!
No. 20 — September 7th, 2012 at 8:13 pm
oops…I just discovered where you’d written the instructions for how to colour the frosting. Too easy!
No. 21 — September 9th, 2012 at 9:15 pm
@Beth – isn’t that simple? In case anyone else missed it, click here for the pink ombre frosting recipe without food dye!
No. 22 — October 11th, 2012 at 1:02 pm
I attempted to do this for my daughter’s smash cake session but my roses were melting, I used brand new frosting from Duncan Hines idk what I did wrong?
No. 23 — October 11th, 2012 at 2:27 pm
@Alicia – I recommend making your own frosting for this. Most store bought frostings will be too soft and won’t hold up the shape of the roses. Try making a simple buttercream – the one in this post is my favorite vanilla buttercream. I used about 3 batches of that to frost a 3-layer 6″ cake with roses.
No. 24 — December 12th, 2012 at 9:43 pm
[...] White Cake : Thanks to SprinkleBakes for a moist White Cake Recipe! Swiss Meringue Buttercream: Great SMB recipe from Smitten Kitchen Lychee Filling: Adapted this Lychee Mousse filling from Raspberri Cupcakes Color Styling: Inspired by 52 Kitchen Adventures‘ similar ombre version [...]
No. 25 — December 12th, 2012 at 9:50 pm
Thank you for the inspiration! I made a similar pink and gold version recently. It turned out beautifully.
Beth @ Decadent Dragon Bakery recently posted Lychee Ombre Rose Cake
No. 26 — December 12th, 2012 at 10:30 pm
Your cake is beautiful, Beth! I love the addition of gold at the top.
No. 27 — December 22nd, 2012 at 8:20 pm
[...] White Cake : Thanks to SprinkleBakes for a moist White Cake Recipe! Swiss Meringue Buttercream: Great SMB recipe from Smitten Kitchen Lychee Filling: Adapted this Lychee Mousse filling from Raspberri Cupcakes Color Styling: Inspired by 52 Kitchen Adventures‘ similar ombre version [...]
No. 28 — February 5th, 2013 at 6:57 am
[...] Top 3 things on my blog bucket list for this year are…. 1. Make more how-to videos like my how to frost a rose ombre cake video 2. Host a Google+ hangout on air with a cooking demo 3. Learn to make the perfect pie [...]
No. 29 — May 1st, 2013 at 4:16 am
[...] searched online for some inspiration photos. I found lovely examples of buttercream rose cakes at 52kitchenadventures.com and adventuresinsavings.com. So [...]