Name: How to Make an Ombré Rosette Cake
Prep time: 20 min
Yield: One 6" Three Layered Cake
Ingredients: 6 cups confectioners/icing sugar; 2 cups butter, at room temperature; 2 tbsp vanilla extract (preferably clear and that does say tablespoon, not a mistype); 2-4 tbsp whipping cream (I used 3); Gel food colouring of choice (I used "Rose Petal Pink" Wilton brand and decreased the amount of gel from bottom to top)

Tips on how to make an Ombré Rosette Cake (easily!).

I originally made a rosette cake for my baby girl’s 1st birthday party (photo here), which was a big success. Lucy adored the cake and everyone (read the adults) also loved the cake which was a Strawberry and Chocolate Ice Cream Cake.

Most guests didn’t believe me when I said that I made it, which I’m taking it as a compliment! I made a second rosette cake, but ombré at the request of one of my friends for her daughter’s 2nd birthday.

The ombré cake did extremely well on social media (see here) and I wanted to share I how made the cake as I am definitely NOT a pastry chef, I have zero training (besides decorating cakes when I worked at Dairy Queen when I was a teenager and let’s be honest, I ate more than I decorated), and I found this project incredibly easy. Follow along in the post to see how this Ombré Rosette Cake came together.

First and foremost, I used my friend Olivia’s frosting recipe which can be found here, with some minor adaptations to suit my vanilla extract heavy hand. Olivia’s instructions are really great and if you’re not following her blog I’d highly recommend popping over for some serious cake envy. She was super patient about any questions I had regarding this cake! I don’t want to recommend the cake recipe I used shown in the photos since I wasn’t crazy about it.

I did love the cake for Lucy’s birthday and it was this Chocolate Cake recipe from a post I did over at Peaks & Harbours. I reduced the amount of coffee powder I used to 1/2 tsp (leaving liquids as is) and I used decaf since it was for a child’s birthday.

I ended up making 6 frosted cupcakes along with this cake since the cake shown here is a 3 layer 6″ and the cake in the P&H post is a 2 layer 8″. Make sure the cake is completely cool (chilled in the fridge for at least a couple of hours).

Frosting: use an icing colour gel such as Wilton brand. Gel food colouring is fairly widely available, I purchased mine at Superstore and Gourmet Warehouse here in Vancouver (no affiliation). Regular food colouring has quite a bit of liquid in it which changes the consistency of the frosting. Gel icing colour is also much more concentrated meaning way less is required; I use a toothpick to add it to my frosting.

Crumb coat: I used two different shades of frosting for the crumb coat since I’m not well versed in cake decorating, I wanted to ensure that I hide any possible gaps between the rosettes by having a matching crumb coat. The crumb coat or masking coat as I believe it’s technically called, should be thicker than a normal crumb coat. That means you shouldn’t be able to see most of the cake.

As Olivia mention’s in her post, the rosettes make a lot of frosting so you want a masking coat to “mask” any imperfections with the rosettes, but not so that everyone is only eating frosting and missing out on the cake portion.

Rosettes: I’d recommend practicing a few on some wax or parchment paper (I scraped my practice rosettes back into the frosting bowl as the recipe just covered the cake). Be sure to go counterclockwise as well, for whatever reason, it makes the rosettes pop more from the cake.

It was a bit counterintuitive for me, but the rosettes should overlap, just enough to so that the masking coat is covered up. Try this in the practice round as well to make sure you’re happy with the layout. Start in the middle and then wrap around the middle for one full circle; moving at a continuous pace that allowed the rosette to build upward versus being flat was easiest.

When coming to the end of each rose, ease up on how much pressure is applied to the piping bag; you want the tip of the rosettes to flow into the circle and not come up into a firm point. Make sure there’s enough frosting in the piping bag before each rosette is commenced.

Equipment: the only equipment I used that I’d deem completely necessary is a 1M star tip decorating tool. I used Wilton brand. The smaller star tips won’t produce the beautiful curves and billowy look of the rosettes seen in this post (I tried it).

I used a piping bag, however a plastic freezer bag would work well also. I have zero other cake equipment. I don’t have a stand that spins, or anything fancy so this cake is very possible for cooks of any level!

Nutrition

Calories

175 cal

Fat

19 g

Carbs

2 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Samantha @MyKitchenLove

Yields One 6" Three Layered Cake

How to Make an Ombré Rosette Cake

The easiest way to have a homemade decorated cake look like it came from a pastry store!

20 minPrep Time

20 minTotal Time

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Ingredients

6 cups confectioners/icing sugar
2 cups butter, at room temperature
2 tbsp vanilla extract (preferably clear and that does say tablespoon, not a mistype)
2-4 tbsp whipping cream (I used 3)
Gel food colouring of choice (I used "Rose Petal Pink" Wilton brand and decreased the amount of gel from bottom to top)

Instructions

Using a stand mixer with a whisk attachment, whisk butter until creamy.
Reduce speed to low and add in icing sugar 1 cup at a time until well blended.
Increase speed to med and beat until blended, about 2-3 minutes.
Add vanilla and 2 tbsp cream and continue to beat on medium for about 1 minute.Add more cream as needed until desired consistency is reached.
Continue to whip for 3-4 more minutes until frosting is completely smooth.
Divide into 3 separate bowls (giving 1 bowl a bit more as the top covers more ground). Add gel icing colour to each bowl until desired shades have been reached.
Frost on a cool cake using the methods described in the post above and chill.

https://www.mykitchenlove.com/make-ombre-rosette-cake/

Enjoy! xo

Comments

Mimi says
October 1, 2016 at 7:30 am

It looks heavenly! I have loved this cake ever since I saw it on Instagram. Xoxo Mimi

- Samantha says
  October 1, 2016 at 2:43 pm
  
  You're the sweetest Mimi! Thanks so much for stopping by and I'm looking forward to our n ext get together. xo
  
olivia @ livforcake says
October 2, 2016 at 12:49 pm

This is seriously SO stunning. The rosettes are perfect and I love the subtle ombre! <3 <3 <3 Thanks for the shout-out, so glad I could help! xo

- Samantha says
  October 2, 2016 at 3:48 pm
  
  Thanks Olivia! You're the sweetest!
  
NPFamily Recipes says
October 2, 2016 at 6:18 pm

Absolutely beautiful presentation.

- Samantha says
  October 2, 2016 at 6:44 pm
  
  Thank you for your kind words!!
  
The Runner Mom says
December 12, 2016 at 8:04 pm

About how much gel did you put in each bowl? I'm about to do this for my daughter's first birthday and I'm debating doing an ombre. Also, would you recommend two or three layers for a cake? I was considering doing a two tier.

- Samantha says
  December 12, 2016 at 8:09 pm
  
  Hi Ashley! If you're set on ombre I'd do 3 tiers (the ombre will look better with 3 rows of rosettes). If you're not probably 2 will suffice. I started off really lightly with the gel - even in the photos in the post I probably could have added a bit more. I used Wilton brand gel and I find I need to use more of it than other brands. That being said I added it with a toothpick a bit at time so I don't have exact measurements. Sorry. Drop a bit in and give it a stir to see if you like it. I like subtle ombre, but it's not for everyone.
  
  - The Runner Mom says
    December 12, 2016 at 8:25 pm
    
    Thanks for the reply. I love the subtle ombré too! How many layers of cake would you recommend if I'm doing a two tiered cake? 2 or 3?
    
    - Samantha says
      December 13, 2016 at 3:33 pm
      
      Pleasure :) 3 layers of cake would be a good plan in my opinion. How wide are your pans? A 2 cake layer 8" or 9" is sufficient. If you do a more narrow cake (like shown in the photos of this post) a 3 cake layer would be more appropriate in my opinion, but it really comes down to the type of look you're going for.
      
      - The Runner Mom says
        December 13, 2016 at 7:39 pm
        
        I think I have a 10'' pan... so maybe a two layer would be sufficient. The frosting will probably look high enough, especially if I do two tiers.
      - Samantha says
        December 14, 2016 at 7:45 pm
        
        It will look great. It will only be 2 layers of ombre then. You won't be able to get enough height to do 3. Either way, it'll be beautiful!
      - The Runner Mom says
        December 14, 2016 at 7:49 pm
        
        Thank you for all of the responses! You've been so helpful. One last question... in all honesty, should I just go for the three layers on each tier? I wasn't sure if that would be too much cake lol or if you think it would be okay.
      - Samantha says
        December 14, 2016 at 9:09 pm
        
        No problem! A 3 layer 10" cake will serve around 20-25 people depending upon how you cut the cake. I'm weird. If I really wanted the ombre then I'd make it 3 layers. If you're cool to skip the ombre and feel as though you might end up wasting some cake then 2 layers will be fine. All my photos are of 3 layer cakes that you see on the blog here. PS - cake freezes well. Cut into slices, wrap in foil and place in a freezer bags :)
ANBISSA SUBBIAH says
March 2, 2017 at 3:25 am

Hi i just made this cake..any idea why my roses slided downwards in the cake creating empty spaces just above the first row.. wish i can post my cake's pic here for you to understand my issue

- Samantha says
  March 2, 2017 at 7:37 pm
  
  Hi! No worries. If the cake wasn't cool enough it could cause the frosting not to adhere properly. I generally chill my cake in the fridge overnight before I frost it.
  
Rona says
April 19, 2017 at 11:22 am

Hello your cake looks absolutely stunning. I was wondering what color is your icing?

- Samantha says
  April 19, 2017 at 3:28 pm
  
  Hi Rona! Thank you. :) It is a few drops of the "Rose Petal Pink" from Wilton (the icing colouring). Let me know if you have any more questions.
  
Dihanna says
September 13, 2017 at 2:15 pm

When you chill the cake, do you cover it up first before putting in fridge? If so, with what? if not, cool.

- Samantha says
  September 14, 2017 at 6:50 am
  
  It depends. If the cake is going to be there for longer than a couple of hours, I will cover it. Usually I chill it overnight or I place it in the freezer for a few days or a week. In those cases I separate each cake piece with non-stick paper and wrap it in plastic wrap and place in large freezer bags or tupperware. I like storage containers and then it helps protect the cake pieces from other people jostling about in the fridge or freezer. Hope this helps!

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