Buttercream rose arrangement cake

I love buttercream! and I’m pretty convinced buttercream loves me too. Yes, I’m in a loving relationship with buttercream and as we get to know ourselves more I think we’re learning to bring out the best in each other. For instance my friend’s birthday was two weeks ago and she wanted gum paste pansies on a plain white cake but yours truly couldn’t make it work (don’t ask). In a moment of panic I remembered how good buttercream has been to me and asked my friend if I could change the design last minute. She agreed (I’ve mentioned before that I have amazing friends right?). With significantly less stress (if any) than the gum paste had given me, my lovely buttercream yielded to my whims and voila a rose bouquet cake was born!!!!

Now this is love ❤


You may not think it but the most complicated part of this cake was the draperies on the sides. I had to measure the space between each starting point and also how deep each drop would be. I used Wilton’s cake marker to make it easier but something about soft buttercream (put yours in the fridge for about half an hour to set people.. don’t be like me) and my brain just not co-operating with me made this seemingly simple task complicated. O well… got there in the end 🙂

roses are red and yellow and purple and o so lovely 🙂


If you’re wondering about working with buttercream roses here’s a few things to note:

  1. Do not panic! In my books buttercream can do anything royal icing can. I used stiff American buttercream but from what I’ve seen, Swiss meringue buttercream will also work.

  2. I would suggest letting your roses harden first for ease of placement. I piped my roses on parchment paper which I placed on a piping nail so I could easily peel the roses off when they had set. You can set it by putting it in the fridge for about 15 mins (I didn’t but that’s more about time management than anything else).

  3. Finally my buttercream consistency was too stiff so my rose edges didn’t come out smooth. Watch out for that! That said, I like the effect of the imperfect edges so I think I’ll stick with this consistency.

That’s all folks. Enjoy the remaining photos!


Sometimes colour looks better in black and white



glitter me baby



.. and at other times colour just looks better in colour 😉



View from below?



Did I mention that this was a rainbow cake?


Have you worked with buttercream? Do you prefer it to fondant? I think there should be a poll… buttercream vs fondant. What do you think?

Until next time… Have a good cake day!!!

XOXO

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