Ombre Rosette Cake
I am basically a self taught cook. Starting when I was twelve, some of my cooking experience came from my grandmother who took it upon herself to try to teach me something; still most of what I have learned came from experimenting on my own and my family (lucky them). Now there is so much information on Internet about different cooking techniques and cooking styles. I decided to try to do some of them just by reading and watching some videos. This video I found on You-tube, it is about Ombre decorating effects and techniques on the cake and I decided to give it a try to see if a person with very little cake decorating experience would be able to repeat it at home. It took me few hours of preparations and some learning as to how to make Rosette Roses before I could do it on my cake. I decided to share my experience with you and the steps that you can take before you will do it like a pro.
For one 6″ round, 4 layered 9″ inch tall cake you will need:
• 1 box white moist cake mix
• 1 can (16 ounces ) of whipped white icing for filling the cake
• 3 cans (16 ounces) of white butter cream icing for three different colors rosettes
• 6 tablespoons of you favorite jam(I used whole sour cherry spread) for filling(optional)
• 1 teaspoon of rose jell food color (I used Wilton)
• 4 disposable 12″ inch decorating bags
• Decorating Tip 1M (Wilton)
To make each layer of your cake have a different rose shade follow these steps. First prepare the mixture according the instructions on the box.
Then divide your batter into 4 equal parts and add your food coloring into one of them. Mix it together well until it is a nice and even color and then scoop about a spoon of your batter and transfer it into another part of your batter mix it again,
it will be one shade lighter than the previous one, repeat it with the rest of the two batter parts.
Bake each part in 6″ round greased and parchment paper lined baking sheets
at 350 for 17 minutes or until wooden stick comes out clean. Let your cakes cool down completely.
Preparing the icing:
Meantime prepare your icing. This time we do exactly what we did with the batter. Your whipped icing has to be colored last as it is going to be the base icing of your cake.Add food coloring into the first batch of icing then follow the instructions from above.
Now you have 4 different shades of rose colored icing to decorate your cake.
Before you start decorating your cake use a serrated knife or cake leveler to remove the center raised portion of your cake.
Then using a spatula place the lightest color, which will be your whipped icing, between each of your cake layers. Before you place the last layer, using a disposable bag, squeeze the icing around the edge to prevent your filling from seeping out.
Fill inside of the circle with your filling, do not overfill, the filling should not be higher than the icing. Place your layer on top of the filling, make sure that it is level.
With a spatula place a generous amount of your whipped icing on the center of your cake top and spread it across the top. Apply the icing to the sides of your cake. Smooth cake top and the sides using the spatula.
Slip the decorating tip inside of the decorating bag, cut the end of the bag about 1/2 inch from the narrow side.
Fill bag with the darkest shade of your icing.
I would suggest to practice using Wilton practice board or cutting board covered with plastic, before you start putting rosettes on your cake. Just follow the steps below or follow this great video on how to make the rosettes.
Hold your bag 1/2 inch from the surface and squeeze out icing to make a star.
- Without releasing pressure, raise tip up as you make a tide drop around your star.
- Make a full circle around your star and then gently stop pressure but continuing moving the tip.
- Practice as long as you need to until you feel comfortable enough to do it on your cake.
When I started doing it on my cake, my hands were shaking and I made a few bloopers, but it is OK, because you can gently correct your mistakes with a toothpick later.
Decorate your cake starting from the bottom, using the darkest shade of the icing
then your second row with the medium shade and the top and the top surface of the cake with the lightest shade.
One important lesson that I learned while decorating my cake the first time, is that I do not need to be afraid of doing it. I can be really proud of myself because the result came out good all in all!
I believe that you can do it too!