I thought I’d done this swirly rose cake in every shade imaginable; and then I was asked to do it in red (click photo for a mega close-up view). This rose-thing is my favorite “fast” decorating technique. A cake like this can be crumbcoated and fully decorated in less than half an hour. Be warned though, I have (at least once) had TERRIBLE (nearly tragic) problems with my roses not adhering to the cake “long term” – so a word of advice to anyone who tries this: roses MUST be piped onto a fresh, wet crumbcoat. Do NOT let the crumbcoat even partially crust before piping.
I’ve raved about the 1M tip before (see that post here) and yep, it’s still my favorite tip of all cake decorating tips! If you don’t have one, spend the $3 or so it costs to add this to your toolbox. You you won’t be sorry.Happy birthday, Rosalie! I’m so happy you wanted red roses, as I think this is the prettiest color this cake comes in!
Special shout out to "i am mommy/i am baker" for her original tutorial that started this whole swirly rose craze. You can see said tutorial here.
Oven’s on – I’ll be back soon!
~ Peggy
In under half an hour. Yeah.
ReplyDeleteCheck out the tutorial above, it's a super fast technique!
ReplyDeleteI like the fact that Rosalie is written in French on your cakeboard....on a more cake related comment; I love that shade!!!!
ReplyDeleteKarinne, I'm nuttier than a fruitcake and just realized that I spelled Rosalie's name wrong in my original post title and then within the post itself (I had it spelled "Rosalee"). I've corrected that now to the real spelling, which ends with "ie," not "ee." Thanks for the heads-up (even if it wasn't intentional)!
ReplyDeleteBeautiful cake!! Were you able to get this gorgeous red without that awful red taste? If so, HOW???!!
ReplyDeleteHow much do you charge for this cake?? How do you decide on pricing your cakes? Any help will be greatly appreciated. Thank you... you are such an inspiration especially to a newbie like me..
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