Monday, March 28, 2011

Thank Heaven for Pretty Cakes

Building on a beautiful technique, this birthday cake takes the rosette swirl to a place of birthday perfection. This is an 8", two layer base cake with a 5" top tier. At the birthday girl's request the cake was a vanilla princess sour cream cake with American buttercream. 

Large piped rosettes enrobe the lower tier, while the top is smooth buttercream done in a quilted pattern and finished with a ruffle border and edible pearls. Birthday wishes and space for 5 candles made this a lovely centerpiece for an afternoon birthday party.


  1. Hi, I really love how you made the roses! How were you able to prevent the roses from falling? :) Thanks in advance!

  2. Hi Joanie. The roses are piped in buttercream directly onto the cake. By applying the right pressure, they stick on to the lightly frosted cake. I think that the frosting consistency is key; it has to be a nice medium. Too soft and they won't hold shape, but if it is too firm, the roses will not stick and then fall off. Thanks for leaving a comment.

  3. Hello,
    How did you make the slight pink coloring on the roses?
    Thanks! :)