Rosette Cake

Rosette Cake

This is a 9×13 inch 2 layer cake that I made for a 60th birthday party! To make the rosettes all over the cake, I used wilton tip 1M, my favorite tip! For the leaves, I used wilton tip 352. I had different sized sugar pearls, so I put one in the middle of each rosette. Too much? I was over excited haha 🙂

For the buttercream recipe, I made Jennifer Shea’s recipe from Cupcake trophy. The only thing I did differently was add 3 tbsp of heavy cream at the end while it was whipping. I had bought a craftsy class of hers and the recipe came with it. So I looked for someone who had done the recipe and put it up on their blog. What I love about it is that it’s not overly sweet, and it’s so light, because of how long you whip it. It’s delicious! So here’s the recipe-https://thesweetnerd.com/recipe/jennifer-shea-buttercream/

For the amazing, and I mean to die for chocolate filling/frosting, I used Hot Chocolate Hits recipe here-http://www.hotchocolatehits.com/2014/06/the-best-chocolate-cake-recipe.html

For the chocolate cake recipe, I used Yolanda Gaamp’s ultimate chocolate cake recipe! Sooooo delicious! https://howtocakeit.com/blogs/cakes/38284161-yos-ultimate-chocolate-cake-recipe

If you go to that link, she gives all the pan sizes, pounds of cake batter, different amounts for different pans, etc. It’s so great!

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