Thursday, November 10, 2011

Cake of Roses

Meet Marissa's 6th Birthday Cake.  Isn't she lovely? 

She had originally asked for a horse cake, but since I knew I was going to have a 2-3 week old baby consuming most of my attention, I wouldn't have the time or energy to attempt what she desired, so I talked her into a rose cake.  I first saw it on foodgawker and was completely smitten.  There are several such cakes on there by different bloggers - the first one I ever saw was posted by I Am Baker.
She has a lovely tutorial on how to make this cake and so I took her method and my ideas for flavors and here we are. 
The great thing about it is that this beautiful cake can be achieved with just a 1M tip. 
(it took me a few months to get one - our local stores were consistently out of stock every time I checked, which was often - when I finally found them, I bought 2!)

Per Marissa's request, I made a chocolate cake using this recipe for Chocolate Raspberry Cupcakes, along with the raspberry filling and Raspberry Buttercream Frosting (a double batch).  The cake recipe made 3 layers - which I baked ahead of time and froze to make them easier to trim and frost.  This cake is extremely moist and can be difficult to frost, but the taste and texture are SO worth it. 

After a bit of deliberation, I decided the raspberry filling wasn't thick enough to be a sufficient filling between the layers, so I added a chocolate mousse copied from this cake.   

Then all was left was to give the cake a thin coat of the buttercream and then pipe the roses. 
Easy breezy! 
 I've never finished decorating a birthday cake so fast! 
I could have been a little neater on the piping job, but I had a sweet little newborn calling for me, so I rushed a bit. 

Marissa with her cake - she LOVED it!

And for the record, it should be refrigerated - if you leave it out at room temperature too long (most of the day) and only half of the cake is left - this might just happen.

We didn't see it happen - but it had been leaning a bit, which concerned me, and while we were getting the kids to bed, it decided to fall apart.   Thankfully, all the festivities were over.  I did salvage the cake and we did eat it and enjoy it tremendously - but it sure wasn't pretty anymore!


  1. That is *beautiful*! I'll definitely keep it in mind...did you have any trouble with the 1M tip? I have a hard time handling it...but maybe I just need more practice?

  2. Beautiful! Looks like your daughter liked it too! Hope she had a great day!

  3. Brandy,
    I didn't had any problems with the 1M tip - I have a really large piping bag that I used it with (no coupler) and it worked out fine. I have had a little practice with another large star tip (2D) on cupcakes - it took me several tries to really get the look that I wanted. The nice part about piping roses is that if you mess one up, it's pretty easy to just scrape it off and try again! I practice on wax paper also!

  4. Beautiful and very impressive!! Do you need to refrigerate the cake after you have assembled it?

  5. 4 Savory Seasons - Thank you!
    I actually left the cake at room temperature for most of the day, but because of the mousse filling being mostly cream and pretty soft, it should be refrigerated. I would recommend removing it from the fridge at least 15 minutes before serving for the best flavor and texture.

  6. Hi Rebekah,
    First time in your blog. U have a lovely space. I loved ur cakes and bakes .perfectly done dear. U have such cute lovely kids. God bless ur family.
    Happy to follow u dear.


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