By far, the rosette cake is the most simple and quickest posh looking cake to make. Even the most inexperienced cake decorator can pull this off, and do it in less than 10 minutes.
No, seriously, you can.
1. The Rosette Cake Quickie tools needed (if you don't want to bake your own cake or make your own buttercream):
- Pre baked/ butter cream iced cake from your local retailer or grocery store
- 3-4 (or more) cans of frosting (white if you are going to color it, or white if its going to be white)
- Pastry Bag and a #1M size tip
2. Put the frosting in a mixing bowl and mix in a few table spoons of whole milk or whipping cream. This is to thin out the frosting to be smooth enough to gently glide onto the cake and come easily out of the pastry bag, but don't over do it - if its too thin, you will need to add more frosting. Make sure that the frosting maintains it peak if you pull a dab up with your fork.
3. Starting at the top edge of the cake, make your first rosette by placing the tip of the pastry bag slightly below the edge of the cake. While applying slow and steady pressure, make a circle around the center to the left (or right if you prefer - but practice both directions to see what look you want). Stop squeezing when the rosette is the size you prefer and gently lift.
4. Continue around the cake, making sure each rose edge touches the other.
5. Complete each row in this fashion. If you want, add some rosettes on the top too!
6. For some extra flair, add some edible shimmer dust or contrasting sugar crystals.
Here are some variations of the rosette cake that I have done in the past - some have mixed layers and I will do tutorials on those at some point :-)