I went back and forth deciding if I wanted to post a picture of this cake. It’s not my best work. I made this cake shortly after making my last wedding cake, and I really wasn’t into it. I was burned out, my kids were screaming, and it was getting late.
Looking back, I’m bummed I didn’t put more effort into this cake. I really love rosettes on a cake. The cake was a 6 inch 2 layer french vanilla with a cookie dough layer in the center. I frosted the cake with vanilla buttercream.
The photography is also not my best work.
With a Wilton 1M tip, I piped a rosette starting with the bottom layer on the side of the cake. Once I was done with the bottom layer, I worked on the top layer directly above the first row of rosettes. I made rosettes on the top of the cake along the edge and one rosette in the center. I added a small amount of buttercream wherever cake was showing through.
To make a rosette, pipe a small amount of frosting and circle around it toward the outside. Basically making a spiral.
I’m going to make another rosette cake in the near future. I need a redo of the cake and the photos.
Have a great day.