Short & Sweet: Ombre rosette cake

Ombre rosette cake

After searching Pinterest for what seemed like hours last February I came across this beautiful rosette piping technique, which I thought would be perfect for my mums birthday cake.

This is now my go to decoration when I can't think of anything creative, and makes any cake look so elegant...without much effort at all.

Pink Ombe rosette cake

Prep time: 20 minutes Cooking time: 30 minutesServes: 16 people

Ingredients:

Vanilla sponge cake:

300g softened butter
300g caster sugar
300g self raising flour
6 free range medium eggs
1tsp vanilla extract

Pink vanilla buttercream:

200g softened butter
400g icing sugar
1tsp milk
Gel food colouring (of your chosen colour)

Method:

Firstly, preheat the oven to 160 degrees Celsius, and line two 9 inch cake tins with grease proof paper.
Next cream together the butter and sugar until fully combined, and of a creamy consistency. Gradually, add the eggs one at a time, ensuring that you mix well between each addition to incorporate enough air, and to combine all the ingredients.

Finally, sift in the flour and add the vanilla extract. Fold in the flour gently, in a figure of eight movement making sure it is thoroughly mixed in.

Place the cake mixture into the tins and put into the oven for 25-30 minutes, or until golden brown and springy to the touch. Leave to cool on a wire cooling rack.

Meanwhile, to make the buttercream place the softened butter and sifted icing sugar into a bowl and mix together until smooth and of a spreadable consistency. If needed add a teaspoon of milk to loosen the mixture.

Separate the buttercream into three, leaving one plain white/cream in colour. In the other two thirds place a small amount of gel food colouring, making one darker than the other.

Prepare three piping bags with a Wilton 2D six point star nozzle, and place the three different coloured buttercream into the piping bags.

Once the cake is completely cooled place a tablespoon of buttercream onto the bottom half of the cake and sandwich the two cakes together. I also added a tablespoon of strawberry jam to the middle of the cake, but this is optional depending on what you like.

Next crumb the cake. To do this pipe plain buttercream around the whole of the outside of the cake and on top, making sure the buttercream on the sides is slightly overlapping the top. Using a palette knife at a 90 degree angle smooth over the buttercream around the edges. To flatten the overlapping buttercream pull it in from the outside into the middle of the top of the cake to achieve a smooth edge.

Now, take the darkest coloured buttercream and start to pipe your rosettes around the bottom edge of the cake, leaving enough room for two more layers. To pipe the rosettes place a little pressure into the middle of the area and pull the icing outwards in an anti clockwise direction. Continue to do this all the way round the outside of the cake in the different colours, and then on the top of the cake.

There you have it! My simple but beautifully elegant ombre rosette cake, which is bound to please anyone as a celebration cake. You could even go the extra mile and use three layers of ombre cake inside to match the exterior colours.

Happy baking!

Ombre rosette cake

Pink Ombe rosette cake

Ingredients:

Method:

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