Rose Buttercream Cake
This whimsical cake is my favorite cake to date. I love the soft colors, the swirls and the insane amount of buttercream used. I counted 6 cups of confectioners' sugar going in... Trying NOT to count the calories. It's almost too pretty to slice... But I did. And boy, it was good. As good as it looks. It reminds me of a wedding cake.
I spotted this gorgeous rose cake at i am baker and she writes that the cake is very easy to make, and that all you need is a 1m piping tip. And actually, it was fairly easy to make. My roses are piped a bit smaller than hers, but I'm happy with the result!
I used Confetti Cakes' vanilla cake recipe because it makes the flattest cake ever. You don't have to 'trim' anything. Just smear on the first crumb-free layer of icing, pop it in the refrigerator for a few minutes and begin with the roses. For a great, detailed tutorial visit i am baker's blog. Rating: 5 out of 5.
Vanilla Cake: Confetti Cakes - Elisa Strauss
Ingredients: I used ⅔ of this recipe and baked the cake in a 7-inch cake pan
- 2 cups cake flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 cup unsalted butter
- 3 cups granulated sugar
- ¾ tespoons salt
- 1 tablespoon pure vanilla extract
- 1 cup egg whites or pasteurized (7 eggs)
- 1 ½ cups whole milk
- Preheat the oven to 350˚F/180˚C. Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.
- In a large bowl, sift together the cake flour, all-purpose flour and baking powder. Set aside. In a regular bowl, combine the butter and sugar by mixing it with an electric mixer on medium speed until light and fluffy. Add the salt and vanilla. Set the mixer to low speed and gradually add the egg whites, scraping often.
- Alternately add the flour mixture and milk to the butter mixture in 2 batches, starting with the flour mixture. Scrape down the bowl between each addition and beat until thoroughly combined. Set the mixer to medium-high speed for 20 seconds, then stop and scrape the sides of the bowl.
- Divide the batter evenly between the cake pans or muffin tins. For an 9-inch pan bake 1 hour or until a toothpick comes out clean. For half-sheet pans, bake 45 minutes. For cupcakes, bake 20 to 25 minutes. Allow the cake to cool for 20 minutes before releasing it from its pan.
Vanilla Buttercream: The Complete Magnolia Bakery Cookbook
- 1 cup (2 sticks) unsalted butter, softened
- 6-8 cups confectioners' sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- food coloring drops or gel (optional)
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.