And then I came across this cake and tutorial. I figured this was my way in. A lovely, sort of old-fashioned rose look. No stiff frosting required. Of course, the recipe used in the link does contain shortening. So I hunted all over the web and found several examples of successful uses of this technique with pure buttercream. Of course, this was for the birthday of a particular 14-year-old,
so I couldn't risk having my roses droop and fall down the sides of a tall cake. For this first attempt, I decided to make two layers, but keep them separate--two short cakes, each a perfect one-rose height. One colored with autumnal tones,
one in its natural state, beautifully creamy.
I was really happy with the results. Not perfect, by any means. But I think the imperfection of it is sort of lovely.
- It's a lot of frosting. One-layer of cake with that much frosting causes imbalance in the cake/frosting ratio. Don't fret. The roses will work just fine (i.e., won't slide down into a puddle like they do in your imagination) on a two- (or more) layer cake.
- I tried the saran wrap trick for coloring my frosting.
I liked the results, but it wasn't as clean and neat as the link makes it look. I like the idea, though. I think next time I just paint the colors right inside a disposable pastry bag (so as not to stain my good pastry bags). Like so.
TGIP Rating--Rose Cake--KEEPER. So pretty and so many ways to vary it with color.
Next up: Pumpkin Chocolate Chip Bundt Cake. It's Fall, after all!