Rose Cake

2015-07-23
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Two cake posts in a row! YAY! I may have an obession with mini cakes. I love that this cake actually looks like a rose, and since it was mini, it was easier to pipe the buttercream all around the perimeter. I had to put the buttercream back in the fridge for a little bit when the it got too warm to pipe. Thanks to YouTube, this rose cake came out better than expected!

 

Ingredients

  • 1 cup of your favorite chocolate cake batter
  • 2 cups buttercream frosting

Method

Step 1

Using two 4 inch round cake molds (mine are from Wilton's), pour the batter in the molds and bake at 350 F for 15 minutes.

Step 2

Let the cakes cool and put a thin crumb-coat layer.

Step 3

Using a 104 piping tip, (with the smaller part pointing up) pipe small rainbow-shape stripes of buttercream starting from the center of the cake. Repeat for the entire cake, holding the piping bag at a larger angle from the cake so it looks like petals.

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Nutritional Info

This information is per serving.

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