How To Make Two Tier Pink Rosette Cake- Rosie's Dessert Spot

hey guys welcome to rosie's dessert spot in this video we are creating this two-tier two-toned rosette cake you want to start with a six-inch cake that has been filled and now i'm creating a thin layer frosting all around the trap in those crumbs this is a hybrid buttercream that i like to use the recipe is linked in the eye icon and the description box down below once you have a nice layer on there you want to smooth it out with the bench scraper and then bring that lifter frosting to the center of the cake let this sit in the fridge for about a good 20 minutes just so the frosting has time to set and in the meantime you can work on your top tier this is a 4 inch cake that is sitting on a 4 inch cake board and stuck to an acrylic disk you want to keep that cake board attached at all times once it's all smooth bring it into the fridge for 20 minutes to set and then apply your final layer of frosting here i've tinted my buttercream pink with a little bit of gel food color by chef master go around to smooth it out again fill in any pockets as you go and then bring that lip of frosting to the center to clear it up this time you want to pop your cake into the freezer for an hour so that it sits nice and hard and we can handle it with our hands later i've got a piping bag i'm opening it up and then filling in with some pink frosting i've taken a second piping bag both of these have holes cut at the end and i'm filling in with white flatten them out evenly stack them one on top of the other and then feed them through a third piping bag that is fitted with a 1m piping tip this is for our rosettes and by popping the colors into two different piping bags it just ensures that their colors remain even all the way through sometimes if you just fill the bag with two colors of frosting one color might become dominant as you continue to pipe and this just separates them better you can tie the end with a rubber band so it doesn't leak out the other side and then starting at the very bottom you want to pipe a row of rosettes so to do this you basically want to apply the buttercream right in the center and then create a ring around that center point if that makes sense so i'm touching the buttercream to the cake so it sticks like a star just starting off with a star and then creating a circle around that star and that's basically how you create a rosette with the second row i'm aiming the rosette in between two of the previous rosettes [Music] continue this pattern all the way up the cake now you'll think that ah there's not enough room at the top for another row do not fear we actually want it to be this way as we pipe our fourth row of rosettes it's going to be taller than the cake and this is going to create a dam so that our sprinkles don't fall off the cake and remain trapped in between the tiers once you've finished piping allow this cake to set in the fridge for about 20 minutes before we adhere our dowels the reason why we want to put in the fridge before adding in our dowels is that the cake has time to settle and also if you end up touching your rosettes you won't mess it up because it'll be nice and firm i've popped some sprinkles on the sides you don't really have to just like a little bonus feature and then feed three bubble tea straws through the cake all the way to the bottom give them a twist as you insert them so they remain straight and then cut them flush with the top of your cake poke them in and then take your top tier that's nice and solid from the freezer after an hour release it from the cake board and stick it onto your bottom tier with a little bit of frosting now that the cake is assembled we can fill in that center part with sprinkles you don't have to you could leave it there you could create another very small row of rosettes but i decided to go in the sprinkles instead attach any decorations to the top with buttercream here i've got some paper flowers and then for the very front i decided to add in some gold leaf this is 100 edible gold leaf and i'm just massaging it onto the surface of the cake it does help if the cake has just a tiny bit of moisture on there so coming out of the freezer it did have a bit of moisture and it helped my gold leaf to stick and there you have the finished cake this is so easy guys especially the rosette design is very beginner level and i honestly think you guys can do it without a doubt if you do give it a go hashtag rosie's dessert spot so i can see your gorgeous creation as well feel free to subscribe for more videos and we'll catch you again in the next one

Channel: Rosie's Dessert Spot

Views: 171,350

Keywords: cake decorating, cake, cakes, cake art, cake tutorial, cake how to, two tier cake, tiered cake, pink cake, cakes for her, rosiesdessertspot, rosies dessert spot, two tones rosettes, 1m tip, buttercream cake, how to decorate, rosette tutorial, two toned rosette, piping technique, cake techniques, beginner cakes, birthday cake

Id: eOCa20-n9Ys

Length: 5min 5sec (305 seconds)

Published: Thu Jun 25 2020