Friday, June 10, 2011

Roses Cake


Who doesn’t like flowers?  On a special occasion or any normal day, flowers always put a smile of a girls face. With the soothing scent and beautiful soft petals, flowers make the world a happier place :).  I love tulips, roses, and hydrangeas.  And many more… but those are my favorites.  Roses are especially elegant.  Perfect for wedding, valentines day, and any other beautiful occasion.

And to make roses even more stunning is to put them on a cake! A cake covered with frosted roses.  Roses you can eat.


When I saw this style of cake online at I am Baker blog (She is amazing, you should really check her out!) I knew I had to make it!  The first time I made it was for my sister’s graduation and it was a big hit.  That time it was a 3-layer white cake.  I didn’t have time to take pictures then so I knew I wanted to make it again to show everyone.   I decided to do a 2-layer vanilla bean cake, filled with pastry cream.  It was just as delicious as how beautiful it looked :).  



The roses created on this cake are actually very simple to make.  All you need is a large star tip and a pastry bag (or you can always use a ziploc baggie fitted with the tip).  The star tip I use is an Ateco 1M.  To create the roses, you basically create round swirls on the cake.  To make one rose you start in the center and move your tip in a circle around the center.  You can go around once or twice, depending on how large you want your roses.  And then you do this same thing around the whole cake.  That’s it!  It literally takes me no more than ten minutes to cover a whole 2-layer cake.  For something so quick and easy, the outcome is fantastic.


This roses cake is definitely a showstopper.  Make it for a party or special occasion and everyone will be so impressed! 

And lets not forget about the inside of the cake.  The cake was a vanilla bean cake – delicious and simple.  You use an actual vanilla bean inside this cake so you can see the little vanilla specks throughout the whole cake.  Then the cake is filled with a creamy vanilla pastry cream.  I showed you this pastry cream a while ago with the fresh fruit tart.  I told you how incredibly amazing it was in that tart and it is no different in this cake.  It was creamy and flavorful, and worked perfectly inside this cake.  Mmmm…


If you want to create your own rose cake, visit the recipe below for more detailed instructions.  Also, the roses work best when you use a sugary frosting to make the roses.  They hold their shape better and last longer.  I used my basic white frosting recipe for this cake and it worked perfectly!  I’ve also used my basic buttercream and it worked just as good.


Enjoy the beauty and taste of these roses :)!

 

 




Roses Cake
Vanilla Bean Cake filled with Vanilla Pastry Cream
For Printable Recipe, Click here!

Makes: 1 9-inch 2-layer Cake

Vanilla Bean Cake
3 cups All Purpose Flour
1 tbsp. Baking Powder
½ tsp. Salt
1 Vanilla Bean Pod
16 tbsp. (2 sticks) Unsalted Butter, at room temperature
1 ½ cups Sugar
5 Eggs
1 ¼ cups Milk
1 tbsp. Pure Vanilla Extract

Vanilla Pastry Cream
1 ¾ cups Half and Half
½ cup Sugar
Pinch salt
4 Egg Yolks
3 tbsp. Cornstarch
4 tbsp. Unsalted Butter (Cold)
1 ½ tsp. Pure Vanilla Extract

White Frosting
12 tbsp. (1 ½ sticks) Unsalted Butter, at room temperature
3 cups Confectioners Sugar
2 tbsp. Milk
1 tsp. Pure Vanilla Extract


To make the pastry cream, heat the half and half and salt in a small pot over medium heat until simmering – just before the boiling point -- stirring occasionally.  Meanwhile, in the bowl of a stand mixer fitted with a whisk, combine the egg yolks and the sugar until the sugar dissolved and the mixture is creamy.  Add the cornstarch to the egg mixture until fully incorporated and the mixture has thickened, about 30 seconds. 
When the half and half has reached a simmer, turn on the mixer and slowly add the half and half to the egg yolk mixture – mix until it is fully incorporated.  Return the mixture to a small pot over medium heat.  Whisk constantly until the mixture has thickened, about 2 minutes.  Turn off the heat and whisk in the butter and vanilla.  Strain the pastry cream through a fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface.  Chill for at least 3 hours. 
To make the cake, preheat the oven to 350 degrees F.  Grease and flour two 9-inch round cake pans.  Set aside until needed.

In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.

In the bowl of a stand mixer, beat the butter for about 30 seconds.  Split the vanilla bean pod in half lengthwise and scrape the seeds out with a butter knife – Add to the butter.  Beat until the mixture is creamy. 

Add the sugar, ½ cup at a time, to the butter mixture.  Beat until the mixture is cohesive.  Add the eggs, one at a time, and beat until incorporated.  In a small bowl, combine the milk and vanilla extract.  Alternatively with the milk, add the flour mixture, starting and ending with the flour.  Mix until the dry ingredients are incorporated, and then beat for 15 seconds longer.

Pour the batter evenly into the cake pans.  Bake for 20-25 minutes, until a toothpick inserted into the cakes come out clean.  Remove the cakes from the pan and place on a cooling rack.  Cool until room temperature, and completely cooled.  Once cooled, wrap the cakes in plastic wrap and place in the freezer for about 30 minutes.

While the cakes are cooling, make the frosting.  In the bowl of a stand mixer, beat the butter until smooth.  Gradually add the confectioners sugar until the mixture is smooth.  Add the milk and vanilla and beat until incorporated.  If the mixture is not smooth enough, add a little bit more milk.  The same goes with the confectioners sugar – if the mixture is too buttery or doesn’t taste sugary enough, add more confectioners sugar.

To assemble the cake, cut the rounded tops off each cake, to flatten it.  Place one cake on a cake stand or plate, top side up.  Place all of the pastry cream on top of the cake, leaving ½ inch perimeter on the outside of the cake.  Place the other cake on top, bottom side up.  Using the frosting, frost the top and sides of the cake with a thin layer of frosting to seal in all the crumbs.

Now you are ready to create the roses on the cake.  Fill a pastry bag with the frosting, fitted with a large star tip – I used an Ateco 1M tip.  Starting on the side of the cake, start making your first rose.  To make the rose, start in the center and slowly move your tip in a circle around the center.  I went around twice.  However, if you want to create smaller roses, you can only go around once.  Next to that rose, start creating your next rose.  Continue until you have gone around the whole cake.  Then go on to create roses on the top of the cake. 

At this point you will notice that you will have some “plain” areas in between the roses.  In the small empty spaces, add one small dollop of frosting to create a small star.  In the larger spaces, add a “swoosh” of frosting in the same direction of the rose it is next too.  This will make the “swoosh” look like it is part of the rose.   Finish with the rest of the empty spaces until the whole cake is frosted with roses. 
You now have a beautiful rose cake!  Enjoy :)!

Rose design and technique from I am Baker. Cake recipe adapted from Annie Eats.  Pastry Cream adapted from Annie Eats, who adapted it from Baking Illustrated. Frosting recipe from Martha Stewart

21 comments:

  1. WOW you really never cease to amaze Krissy!

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  2. OMG I saw this online and thought this would be perfect for my sisters wedding shower...how cool you tried it out!

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  3. A really nice design of the frosting! Does it take long to master piping the roses?

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  4. @Sneige

    It really doesn't take that long... You just need confidence and a steady hand :)! Anyone can do it!

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  5. Beautiful. I have been wanting to try that rose technique, but haven't come up with the perfect cake to try it on. Yours sounds incredible. Pastry Cream - Yum!

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  6. Oh my! Beautiful! My 5 year old daughter is such a girly girl. She would love this for her Birthday.

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  7. this is gorgeous! and you make it sound simple! :)

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  8. umm... I started making this cake and it says in the cake instructions to "cream the butter" but there isn't any butter listed in the ingredients for the cake batter! help!

    Another question you list in the frosting that I need 2 tablespoons or (1 1/2 sticks) of butter, but isn't 1 stick 8 tablespoons? do I need 2 tablespoons or 12?

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  9. @Anonymous

    Anonymous,
    Ah! So sorry about that! I must have written this recipe quick :/!
    I have updated the ingredients in the recipe (both on the post and the printable recipe).
    The cake batter calls for 16 tbsp. Unsalted Butter, at room temperature. And the frosting calls for 12 tbsp. (1 ½ sticks) Unsalted Butter, at room temperature.

    Thanks for bringing this mistake to my attention!

    I hope your enjoy the cake :),
    Kristen

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  10. Thanks so much! off to continue baking!

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  11. Cynthia & GigiJune 17, 2011 at 12:59 PM

    Looks Beautiful !

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  12. AlejandraschusterJune 4, 2012 at 4:26 PM

    I´m gonna make it next weekend, to celebrate a friend´s birthday! Thanks!

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  13. May I know if you doubled the recipe for frosting to make this cake with roses design?

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  14.  I did actually double the recipe for the frosting.  Thanks for asking!

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  15. I may have missed something but what is half and halj

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  16. Hi Olivia,
    Sorry - That is supposed to be Half and Half.

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  17. Vanilla bean YUM!!! Thank you for sharing this. I am always looking for simple and beautiful cakes to try, and this one not only sounds delicious but looks so elegant. Can't wait to make it ;)

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  18. Hi i would like to know what half and half is?

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Thank you for reading Krissy's Creations! I put much love and hard work into every post I create for you. If you enjoyed it, please leave a comment :). Know that I read every comment and appreciate them GREATLY!

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