A quick and simple cake decorating tutorial to learn how to make a buttercream rosette cake using just a Wilton 1B decorating tip!
I have made this rosette cake more times that I can count. It is my go-to decorating technique when I need an elegant yet striking cake design. It looks beautiful on it's own or incorporated into a tiered cake design - like this wedding cake I made for my cousin. I love that it only uses one decorating tip! This decorating technique is quick, simple and perfect for beginners.
Tips for making a buttercream Rosette Cake
- Make sure you have enough icing - these roses use up a lot. For an 8 inch cake - filled, crumb coated and covered in roses you will need 2-3 batches of this buttercream
- Always ice a cold cake. If you try to ice a cake that is still warm from the oven the icing will just melt right off the cake
- Add a good crumb coat to your cake before pipping your rosettes. This will lock in any crumbs and create a good base layer of colour for your cake - this is especially important if you are icing a dark cake (like chocolate) with a light colour frosting
- Chill your cake in between adding the crumb coat and adding the rosettes. This will allow your crumb coat to set up
- I prefer the look of a taller cake when decorating with rosettes. Go 3 or 4 layers high - trust me :)
- Create rosettes around the sides of your cake first. Start your rosettes at the bottom of your cake and work your way up to the top
- When you get near the end of the frosting in your pipping bag, make sure it has enough to complete a rose. It is harder to create the rosettes with a near empty bag (as you can see from my video below - I didn't always take my own advice...)
- Add swoops or stars to fill in any gaps between roses
How to pipe a rosette?
Start in what you want to be the centre of the rosette, and using even pressure slowly create a circle (or swirl) around the centre of the rose in a counter-clockwise direction.
What tip to use for a rosette cake?
Any large star tip will work for creating a rosette cake. My preference is for the Wilton 1B decorating tip. I have seen other beautiful rosette cakes using the Wilton 1M and 2D tips as well.
Rosette Buttercream Cake Tutorial
A 6 or 8 inch cake
Buttercream frosting (2-3 batches)
Pipping bag & tip (1B, 2D or 1M)
Start with a 6 or 8 inch layered cake. Using your offset spatual, apply a crumb coat, using the same colour of frosting that you will be making your rosettes out of. It doesn't have to be neat, but it should cover the cake enough to keep all of the crumbs in and so the cake doesn't show through in between any gaps of the rosettes.
Place your decorating tip inside of your pipping bag and fill with your buttercream frosting. Start piping your rosettes on the sides of your cake first, working your way to the top and finishing the with top of your cake. To pipe a rosette: start in what you want to be the centre of the rosette, and using even pressure slowly create a circle (or swirl) around the centre of the rose in a counter-clockwise direction. Fill in any gaps between your rosettes with stars or swirls.