Rose Cake

rose cake 2This weekend was crazy busy for the Park family.  We had a graduation, Mother’s Day and my dad’s birthday lined up 3 days in a row.  We ended up celebrating Mother’s day and my dad’s birthday in one go, and I tried to think of a birthday cake that would serve both occasions.  I suppose the mauve color of the cake was a little too feminine for a man’s birthday, but my mom didn’t get any flowers for Mother’s day so I hope this made up for it a bit.
Rose cake 1Like many celebration cakes, this cake takes a long time to decorate but isn’t necessarily challenging.  What takes the most time is rolling out the petals and chilling the petals in between steps.  I wanted to use 100% modeling chocolate for the cake, but something went wrong during the process and I had to add about 30% fondant to make it useable.  Do not fight the weather, as soon as your modeling chocolate/fondant starts to lose its shape, stop and chill it in the freezer.  This will save you a lot of frustration and heartache down the line.
rose cake 3It does have a certain eye opening charm and it’s very flexible in terms of the variation of celebrations and colors.  An all-around crowd pleaser.
rose cake 4Rose Cake
You Will Need:
14 oz of modeling chocolate or a mixture of fondant and modeling chocolate
1 batch of vanilla buttercream
1 8” cake, layered and filled
a set of round cookie cutters 
round ended fondant tool

Instructions:

  1. Frost your cake with vanilla frosting into a dome shape.*  (Pic 1)
  2. Mold a 1½ in. cone with modeling chocolate and place in center of the cake. (Pic 2)
  3. From this point on, the modeling chocolate will be rolled out to 1/8-1/16 in. thickness.
  4. With your 1.75 in. round cutter, cut out 2 pieces of modeling chocolate and mold it to a petal shape using a round ended fondant tool.
  5. Wrap the cone with the 2 petals with some buttercream, overlapping each other to form a bud. (Pic 3 and 4)
  6. With your 1.75 in. round cutter, cut out 3 pieces of modeling chocolate and mold it to a petal shape using a round ended fondant tool.
  7. Wrap the bud with the 3 petals with some buttercream, overlapping each other at the edges. (Pic 5 and 6)
  8. With your 2.25 in. round cutter, cut out 5 pieces of modeling chocolate and mold it to a petal shape using a round ended fondant tool.
  9. Wrap the bud with the 5 petals with some buttercream, overlapping each other at the edges. (Pic 7 and 8)
  10. With your 2.5 in. round cutter, cut out 5 pieces of modeling chocolate and mold it to a petal shape using a round ended fondant tool.
  11. Wrap the bud with the 5 petals with some buttercream, overlapping each other at the edges. (Pic 9 and 10)
  12. With your 2.75 in. round cutter, cut out 5 pieces of modeling chocolate and mold it to a petal shape using a round ended fondant tool.
  13. Wrap the bud with the 5 petals with some buttercream, overlapping each other at the edges. (Pic 11 and 12)
  14. With your 3 in. round cutter, cut out 5 pieces of modeling chocolate and mold it to a petal shape using a round ended fondant tool.
  15. Wrap the bud with the 5 petals with some buttercream, overlapping each other at the edges. (Pic 13)
  16. With your 3.25 in. round cutter, cut out 7 pieces of modeling chocolate and mold it to a petal shape using a round ended fondant tool.
  17. Wrap the bud with the 7 petals with some buttercream, overlapping each other at the edges. (Pic 15)
  18. Cut 2-3 in. wide strips of molding chocolate and curl the edges with a straw, about 8-13 pieces.
  19. Chill in the freezer to set, about 1-3 minutes.
  20. Use some frosting to wrap the cake with the strips, overlapping at the edges and curled edge pointing up.  (Pic 16)

* This is what I did.  In hindsight, you could do the regular sharp corners, it shouldn’t make a difference.

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5 thoughts on “Rose Cake

  1. Pingback: Red Velvet Rose Pavlova | The Busy Spatula

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