Rose Cake

This 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.
Like 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.
It 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
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:

Frost your cake with vanilla frosting into a dome shape.* (Pic 1)
Mold a 1½ in. cone with modeling chocolate and place in center of the cake. (Pic 2)
From this point on, the modeling chocolate will be rolled out to 1/8-1/16 in. thickness.
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.
Wrap the cone with the 2 petals with some buttercream, overlapping each other to form a bud. (Pic 3 and 4)
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.
Wrap the bud with the 3 petals with some buttercream, overlapping each other at the edges. (Pic 5 and 6)
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.
Wrap the bud with the 5 petals with some buttercream, overlapping each other at the edges. (Pic 7 and 8)
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.
Wrap the bud with the 5 petals with some buttercream, overlapping each other at the edges. (Pic 9 and 10)
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.
Wrap the bud with the 5 petals with some buttercream, overlapping each other at the edges. (Pic 11 and 12)
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.
Wrap the bud with the 5 petals with some buttercream, overlapping each other at the edges. (Pic 13)
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.
Wrap the bud with the 7 petals with some buttercream, overlapping each other at the edges. (Pic 15)
Cut 2-3 in. wide strips of molding chocolate and curl the edges with a straw, about 8-13 pieces.
Chill in the freezer to set, about 1-3 minutes.
Use some frosting to wrap the cake with the strips, overlapping at the edges and curled edge pointing up. (Pic 16)