Rosette Cake

5 from 2 votes

A moist and fluffy vanilla buttercream rosette cake decorated with simple and pretty piped buttercream rosettes.

Prep Time30

Cook Time25

Decorating Time1

Total Time2 10

Course: Dessert

Cuisine: American

Servings: 5 inches round cake

Calories: 5092.8kcal

Preheat oven to 160 °Celsius. Prepare four 5-inches round baking trays (greased and floured). If you don't have 4 tins, bake the cakes in batches.
Sieve flour, baking powder and salt and keep it aside.
In a clean bowl, cream the butter, and sugar until light and fluffy. Add the eggs and continue beating until it is well incorporated and the mixture is all light and creamy.
Fold in the flour alternately with milk, starting and end with flour.
Finally, add the vanilla extract and mix well.
Pour cake batter into prepared tins and bake for about 25 to 30 minutes until the center of the cakes spring back when pressed lightly. You can also use a toothpick to test if the cake is done. The toothpick should come out without any wet batter sticking to it when inserted in the center of the cake.
Remove cakes from oven and let them rest in the tins for a few minutes before turning them over onto wire racks to cool completely.
To assemble the cake, level each layer and sandwich them with buttercream. Cover the sides and top with buttercream.

Divide the remaining buttercream into 4. Tint them with green, burgundy and pink and leave one portion untinted. Fill the pink, burgundy and untinted buttercream into piping bags (without any tips fitted in) and snip the pointed ends. Fill the green icing into a piping bag fitted with tip 352.
Fit the star tip 1M into an empty piping bag. Insert the pink icing filled piping bag into it and pipe out large rosettes all around the top half of the cake at almost consistent intervals.
And then remove the pink icing piping bag and replace it with the burgundy icing bag. With the same, almost consistent intervals, make large burgundy rosettes all around the top half of the cake alternately to the pink ones.
Once the large buttercream rosettes are done, add the smaller buttercream rosettes. Start with the rose petal pink icing. Insert the pink icing filled bag into an empty piping bag fitted with tip number 21. Pipe small rosettes in random order, close to the larger buttercream rosettes earlier. Repeat the same with small burgundy flowers.
Next are the white star flowers on the rosette cake. Make them with star tip number 18, also in random order, making sure they fill up the gaps between the large and small buttercream rosettes.

For the leaves, using leaf tip number 352 and buttercream tinted in Wilton Juniper Green color, make tiny green leaves randomly near and in between the buttercream flowers. In piping the leaves, make sure they are not overly concentrated in any one spot for a more balanced and natural look.
Use the same icing and piping tip used for the white star flowers, make the border for the cake to finish off the cake decoration.