Rosette Cakes

I have been seeing a ton of these Rosette Cakes online lately and wanted to give it a go. I was delighted with how easy they are to make, it’s all about having the right icing tip, it really is. I’ve come to learn that as long as you have the right tools baking is quite simple. I used a Wilton tip #2D or you can use #1M, either one works. I baked a 3 layer cake and used a buttercream icing to mask the cake first. For the pink rosette cake, I did the top first and then worked my way down the sides, some people may suggest starting the other way, I think whatever you’re comfortable with. For the purple rosette cake I actually only used one icing bag and one bowl for mixing. It seemed like a daunting cake to make at first with 3 different colours of icing, but using one bag and one bowl made it super easy. I started by adding a very small amount of icing gel to the buttercream icing to get a pale purple. I filled the icing bag with it and did the first layer. Then I added a couple more drop of purple icing gel to the remaining icing. I squeezed out the leftover icing from the bag and refilled it. The first couple flowers had both purples in it but it gave it more of that gradient look. I repeated the same process for the deepest purple and voila!