YOU'LL NEED -
•Piping Bag
•1M Tip for Piping Bag
•crumb coated cake (frosted w/ buttercream in a smooth layer)
•Buttercream Frosting Recipe:
Quick Vanilla Buttercream via foodnetwork.com (I used this buttercream for my friend Amy's b-day cake; it tasted great & was easy to make)
•• 3 cups confectioners' sugar
•• 1 cup butter
•• 1 teaspoon vanilla extract
•• 1 to 2 tablespoons whipping cream
••••Directions: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
This is much easier than it looks. You get a fabulous & complicated looking cake w/ a few simple techniques. It takes the idea of frosting roses on cupcakes to frosting them onto an entire cake, simply using a 1M decorators tip.
Start with your cake. I put a good crumb coat on... as in, a crumb coat that conceals the cake underneath. It can be sloppy and uneven, but you should not be able to see what color the cake is.
Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting. If you have an appropriately sized coupler you can use that, or you can just insert the tip into the bag and cut off the excess.
To make your rose, start in the center, then slowly move your tip in a circle around the center point. I wanted a single rose to span the side of the cake so I looped around my center point twice. Try to end in the same place each time.
Go all the way around the cake with roses. This is how it looks after completing the circumference of the cake.
Then go back and add the roses to the top using the same method.
When making flowers that big, you are bound to have some 'dead' space in there. Can you see that big empty spot up there?
Go in and make a swoop with your tip. (try and go in the same direction as the rose right next to it).
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