So…a beautiful set of photos and accompanying tutorial has been floating around cyberspace for while now, and I wanted to offer up a review of the method described by Amanda over at “I Am Baker” for creating a beautiful cake with cabbage-rose-style adornments.
Here is Amanda’s version of this cake, provided in her tutorial:
Here is the cake I created from her blog post tips (and shot with an automatic camera in terrible lighting at 10:00 p.m. in a nearly dark room!):
I can attest that this was a very easy cake to produce, and quick to boot. I had two rambunctious little boys underfoot and still the whole thing frosted in under ten minutes. Threw on a little aerosal food coloring and some sparkle petal dust (which you can’t really see in my photo but looked very cool and fancy in real life) and the whole thing was done! I probably spent more time *making* the frosting than I did icing that cake; that’s how fast it was.
I’d recommend you go take a look at her tutorial, but to sum up, here’s what you do:
- Bake a 2-layer round cake and level it
- Give it a quick layer of frosting all around to serve as a crumb coat
- Let it rest for a few minutes to crust over
- Go back with a piping bag and a 1M tip (the giant cupcake star tip) and swoop some roses all over the cake
- Fill in any “holes” with swoops of frosting going in the same direction as what’s beside it
- Spray it down with a light blast of food colorings (optional)
And that’s all there is to it. Really. I agree with my mom that the finished cake looks sort of like a vintage pill box hat (very cute), but if you stick it on a vintage pedestal cake stand, it much more resembles those balled-up floral arrangements that are all the rage in home magazines these days. If you wanted, you could even bake a domed cake instead of layers, and create that snowball floral effect easily. Very shabby chic, either way. 🙂
And very simple. Go read Amanda’s tutorial, and make it yourself. It’s good, quick fun!