Buttercream Rose Cake

Butter cream….Mmmmmmm, now who doesn’t love a good buttercream overload?

This time I thought I would try my hand at freestyle reverse piped buttercream roses on a birthday cake for an ardent buttercream lover,  the design choice was up to me.

They wanted something simple and elegant, Oh and with LOTS of Buttercream ūüôā

The inside was a double chocolate mudcake with a Cherry Berry cream filling.

I hadn’t done a piped design quite like this before so I was really pleased with the overall outcome, the fact that they really loved it made it even better!

The buttercream was two-tone ivory and pale green,  (I chose a very subtle accent colour) with fondant rose leaf accents.

(There were more leaves but they were picked off by sticky fingers lol)

I really should remember to take photo’s sooner rather than later before bits and pieces get nicked :D,

Oh and in daylight too!

The roses were SO simple and quick to do, it truly is a lovely rustic and elegant way to decorate a cake!

You can just make out the green accent colour on the ivory in the picture below.


Fit a large piping bag with a large star tip for ready piping.

Tint half a cup of buttercream in the contrasting colour of your choice (this will be the accent colour), mine was a pale green.

Then take a large piping bag and smear the accent colour on the inside of the bag so that there is a 3mm (1/8th of an inch approx) even coating on the inside of the bag,  flatten the bag  and gently run your hand over it to evenly distribute the accent colour over the entire inner surface of the bag.

(now the only tricky bit because the bag is sticking to itself at this point, if you find this too fiddly, swipe a decent amount of buttercream inside the bag on one side.)

Grab a knife, spoon or spatula and reopen the bag you have just flattened and fill it with your main colour buttercream, and your good to go.

When piping on Cupcakes usually the circular swirl starts on the outside and you work your way inwards, for the ‘Rose effect’ do the reverse, pipe from the inside working outwards until the ‘rose’ is the desired size.

Repeat this all over the surface of the cake (I start on the top and work outwards and down the sides of the cake), at this point you will notice there are a few little gaps, to fill these in and blend in with the roses, do some little ‘swipes’ that follow the contour of the rose nearby.

Then place some fondant leaves here and there to accent the roses.

There you have it!!! One Buttercream piped ‘¬† reverse Cupcake Rose’ cake!


Cupcake Crown Toppers

My son’s school had a special ‘Queens Birthday cupcake Day’ so I was asked to make 130 toppers. Yes 130!!!!

(Click images for larger version)

They were a lot of fun to make but took agessssssss..(approximately 6 hours, Ouch!)  For such simple little things they had several processes.

There were so many!

Below I have listed the individual steps, sorry I didn’t have pictures during the making of the crowns( I forgot!! ) oooops.

Step 1: Colour fondant / sugarpaste.

Step 2: Roll out to 1/8th of an inch.

Step 3: Using a Ribbon cutter like the one below make some 2 inch strips. (or you can use a ruler and a pizza cutter or sharp knife)

Step 4: Take a straight frill cutter and make a ‘crown’ shaped edge at the top.

(I used the FMM set like the one below, but you can use anything that has a decorative edge)

Step 5: Take the Roller cutter fitted with the ‘beaded’ embosser and roll along the bottom edge only.

(Below is the bead embosser use in multiples, I only used a single one)

Step 6: Cut into 4 1/2 inch lengths.

Step 7: Wrap the embossed  fondant strip around a circular cutter of your choice for uniformity of size. (alternatively you can use a small glass,jar or cardboard tube for this step), Apply a dab of water and join ends lightly smoothing the seam, gently remove the cutter from the center.

Step 8: Very carefully fan (slightly bend) all the tips outwards to complete the overall crown look.

Voila! One fondant crown…

Oh?.. you thought I was done…. Nooope, Guess again !!!!

It’s time for some bling!!

Once the crown has dried a little to the point where you can pick it up without it losing it’s shape, place some edible gold glitter in a small shallow bowl, lightly brush the tips of the crown with vodka or rose spirit (it evaporates so move quickly!) and invert the crown dipping the tips into the edible glitter for a little bit of bling.

Ok!….Nowwww, your done!!! Whew!

Let them dry completely and place ceremoniously onto your cupcakes or cake.

They were a huge hit, the kids loved them and they disappeared very rapidly!

I’m already looking forward to the next one.

How to properly cover a cake with Fondant

The above video is an excellent explanation on how to professionally cover a cake in fondant, by one of my favourite cake decorating bakeries, Planet Cake, located in Sydney, Australia.

They use a 2:1  ratio of ganache to crumb coat their cakes. Not only does this provide sharper corners, it is also more stable and room-temperature friendly.

I am switching from Buttercream to ganache for my crumb coats for this exact reason, particularly here in the Australian summer, buttercream is too unstable and tends to ‘melt’ if left sit for too long.