michelle paige blogs: Can't Mess It Up--Rose Swirl Cake

Tuesday

Can't Mess It Up--Rose Swirl Cake

Easy to make and so impressive...
Rose Swirl Cake

When the cake becomes a party photo prop,
you know you've made something spectacular!

(Here's my mom modeling my 'over-the-top' Hawaiian photo props?)

I truly had no idea what I was getting into when I wanted to decorate my mom's birthday cake with roses. I was pleasantly surprised to find out how easy it was.

I started with a crumbly, triple layer chocolate cake,
glued together with a coconut-macadamia nut filling.
(It had to go with the Hawaiian theme, of course!)

After a crumb coat (light layer of frosting over the entire cake)
and an overnight stay in the fridge, I began piping on the roses.

(I even impressed my son.)

Want to know the trick?
You can't mess it up...really.

Use the 1M decorating tip in a circular motion and be amazed.
All 'mistakes' (not so great looking roses) still look swirly and beautiful.

Spaces in between the roses are filled in with another swirl. Everything just blends together. It's almost magical!

I found this great video link that walked me through the steps. Click here.

I followed this frosting recipe. Click here.

Just remember that this cake takes a lot of frosting!

1 bag powder sugar (two pounds or about eight cups)

1 cup shortening (I used original Crisco)

2 tsp vanilla extract (use clear if want white frosting)

1/2 cup - 3/4 cup milk

Instructions:

Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.
Add coloring and mix well.
I put my frosting in the fridge for 10-15 minutes before I start working with it. If it get too warm while I'm piping it on, back in the fridge it goes.