Naomi’s Rose Cake
- 1 cup butter
- 1 cup vegetable shortening
- 1 tsp vanilla extract
- 4 cups sifted icing sugar
- 35% cream (to adjust consistency)
- Wilton Gel Icing Colors
- For the cake itself, I used this vanilla bean cake recipe. I colored the batter inside to make a tye-dye look of pinks and purple (my mother took a picture, so I hope I’ll eventually be able to share it here).
Making the frosting:
- Mix butter, shortening and vanilla until smooth and fluffy. Add icing sugar half a cup at a time until incorporated. Add cream 1 teaspoon at a time until creamy.
I sligthly modified Gen’s (my bff) frosting recipe. I found that I didn’t have enough icing sugar so I used 4cups instead of 8 and I used cream instead of milk).
Decorating the cake:
- Spread a crumb coat of frosting on the cooled cake.
- Separate the rest of the frosting in three bowls. Add a toothpick of gel coloring in each and stir until well combined.
- In a pastry bag fitted with a 1M tip, carefully spoon frosting from the lightest shade to the darkest shade. You’ll see that the first few roses will come out in a single color. If you want, use those to practice your roses on a plate.
- To make your rose, start in the center, then move your tip in a circle around the center point and stop when you feel like it.
The rose piping inspiration comes from I am baker’s rose cake tutorial. My technique is just a bit different and by different, I actually mean lazy. I started from the center-top and went down. My roses are also smaller in size.