How to Decorate Rosette Cakes

[@sallyjordan4869]

What pretty cakes! I wasn’t sure about the mermaid one when you started, but it turned out to be glorious. Thank you for the lesson; I can’t wait to try the techniques next time I have a dinner party.

[@bakingwithryan331]

Aww thank you so much!! Yes! 😂 sometimes they start off a little questionable! 😂

[@ConsualaSanders]

Omg this is amazing!!! ❤❤❤❤

[@bakingwithryan331]

Aww thank you so much!!

[@anitasahni9845]

Amazing mermaid cake, I’m going to make that for my granddaughters first birthday

[@bakingwithryan331]

Thank you!! I’m so glad you liked it! I bet it will be so cute!!

[@Michelle-Gx3jq]

Those are all so pretty🙃

[@bakingwithryan331]

Thank you so much!!

[@maggiesmith8261]

Thank you. Great tips for these rosettes. Subscribed.

[@bakingwithryan331]

Thank you so much!!

[@waveats9211]

Thank you for the tips! I love doing rosette cakes, so simple and yet so elegant! The reverse one is my favorite! 😍 May I ask what type of frosting did you use? Thank you! 🥰

[@bakingwithryan331]

Thank you! I’m so sorry I am just now seeing your comment. I used my Mock Meringue Buttercream recipe

[@waveats9211]

@@bakingwithryan331 no worries! Thank you for responding. But May I ask you again, what is a mock buttercream? First time I heard of. 😅

[@bakingwithryan331]

So it is a really buttery icing that’s slightly sweet…not as sweet as an American buttercream. It’s a way of making a fluffy meringue style icing without the hassle of boiling sugar. There is a video on my page where I show how to make it

[@waveats9211]

@@bakingwithryan331 oh, so like a Swiss meringue buttercream? Only this uses fresh egg whites and granulated sugar and you cook it. Thank you! 🥰

[@bakingwithryan331]

@@waveats9211 yes! My recipe uses carton egg whites and powdered sugar ☺️

[@LisaWelch-lo6po]

Do you keep the extra buttercream refrigerated as you’re working on decorating the cake, so it doesn’t get too warm? If I making the icing a day or 2 before decorating the cake, should I use it chilled, or leave it out on the counter for awhile before attempting the rosette work? Thanks!

[@bakingwithryan331]

I do not keep the extra in the fridge while I’m decorating. If you make the icing a few days ahead of time, keep it in the fridge until about 12 hours before you want to decorate. If you are making rosettes, you should be able to mix by hand just to soften it up. But if you’re trying to smooth ice a cake. I would put this icing back on the mixer until the consistency is smooth. It will help to get all the air bubbles out

[@LisaWelch-lo6po]

Thanks for the reply!

[@mersidadelimustafic7737]

Pozdrav koji broj nastavka koristite za ukrasavanje🙂

[@bakingwithryan331]

I use the large 1M for most of my rosette cakes