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!