Beautiful Cake with Roses

Beautiful, Colorful & Yummyful !!!

Roses especially made with buttercream is on another level.

That’s how I would like to describe this cake. This cake was made as birthday gift for a very dear friend and the cake has come out as beautiful as her soul and friendship is.

The cake is simple chocolate cake with 2 layers, chocolate ganache in between the layers. My friend doesnt like much sugar in her goodies. So, I made the cake with just crumb coat.

The top however is different story. The buttercream frosting is used on the top and Chocolate Ganache is used for simple yet effective design.

If you like, check out the chocolate ganache recipe which doesnt require heavy cream but only 3 ingredients – Butter, milk & choc chips.

The recipe I am about to give is the absolute best for the buttercream frosting for a cake or piping the flowers like I did. It uses butter, powdered sugar and milk. Thats all. Very stable and absolutely works for all things decorating.

For the roses, I used single Wilton piping tip #104. There are many many online videos that shows how to pipe them and I recommend watching them and practicing like a lot – if you want your roses to be perfect.

You can always store this in freezer for up to 3 months and 1 week in refrigerator. When ready to reuse, simply bring it to room temperature and whip it with a whisk of hand mixer or stand mixer and its ready to be used.

3-ingredient Buttercream frosting

  • Servings: Enough for piping 2 dozen roses
  • Difficulty: Easy
  • Print

Buttercream frosting for piping flowers or cake layers

Ingredients

  • 1/2 cup or 1 bar- Unsalted Butter – room temperature
  • 1 cup Powdered sugar
  • 2 or 3 tbsp – Full fat milk or heavy cream

Directions

  1. In a Kitchenaid bowl or using a hand mixer, beat the butter for 3-4 mins.
  2. Add sugar and let it mix for another 3 mins.
  3. Check the consistency and add milk or heavy cream 1 tbsp at a time and mix until it reaches the desired consistency.
  4. Buttercream can be stored in freezer for up to 3 months and 1 week in refrigerator.

 

Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.

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Email me on: smithasbakelove@gmail.com

Author: Smithasbakelove

Hi, This is Smitha. Thanks for stopping by to share my passion for baking easy and yummy food. Happy to have you here.

8 thoughts

  1. Oh my goodness, this is SO PRETTY! That buttercream frosting looks & sounds delicious. I’m in awe. So very talented. I couldn’t make anything anywhere near this good, not even a fraction. Amazing! xxxx

    Liked by 1 person

    1. Aw, Thank you Caz. I never even baked a cookie or cake until I had kids. I started when I am 30. Now, I took interest to make cakes but also make healthy food as part of our diet. I am sure you have your own talents which I cant even think of. Love to see you here.

      Liked by 1 person

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