Servings: 8 people
Calories: 320kcal
Cost: $50
Equipment
- Piping bags
- Rosette cake tips e.g., #104, #127
- Cake turntable
- Offset spatula
Ingredients
- 200 g cake layers (classic vanilla or chocolate sponge)
- 200 g unsalted butter for frosting
- 400 g powdered sugar for frosting
- 2 tablespoons milk or cream for frosting
- as needed food coloring for decorating
Instructions
- Bake the cake layers, allowing them to cool completely.
- Prepare the frosting by beating unsalted butter with powdered sugar and a splash of milk or cream until light and fluffy.
- If desired, add flavor extracts and food coloring to the frosting.
- Load a piping bag with frosting using a rosette cake tip (preferably #104).
- Pipe the rosettes onto the cooled cake, rotating the turntable for even coverage.
- Optionally, create color gradients by using different shades of frosting.
- Chill the cake briefly between layers of decoration if necessary.
- Serve and enjoy!
Notes
Don't stress about perfection; practice makes you better! Feel free to experiment with flavors and colors to personalize your rosette cake. If you're new, practice on parchment paper before decorating the cake. Remember to store any leftover cake in the fridge and enjoy it within a few days.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Calcium: 20mg | Iron: 1mg
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