Why Make This Recipe
The Rose Bouquet Cake is not just a feast for the taste buds; it’s also a delightful visual treat. This stunning cake brings the beauty of a floral bouquet to your dessert table, making it perfect for birthdays, anniversaries, or any special occasion. With its soft texture and rich buttercream, this cake will impress your family and friends, leaving them asking for more!
How to Make Rose Bouquet Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 cups unsalted butter, softened (for frosting)
- 7–8 cups powdered sugar, sifted
- 6 tbsp heavy cream or milk
- 2 tsp vanilla extract (for frosting)
- Gel food coloring (red, pink, white, green)
Directions:
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Bake the Cake: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk the flour, baking powder, and salt together. In a large bowl, cream the butter and sugar until fluffy (about 3–4 minutes). Beat in the eggs one at a time and then add the vanilla. Alternate adding the flour mixture and milk, beginning and ending with the flour. Divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick comes out clean. Allow the cakes to cool completely.
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Make Buttercream: Beat the softened butter on high until creamy (about 2–3 minutes). Gradually add the powdered sugar while mixing on low speed. Then add the cream and vanilla, and whip on high for 4–5 minutes until fluffy. Divide the frosting into bowls: Keep some white for the crumb coat and tint the rest pink, red, and green for roses and leaves.
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Assemble the Cake: Level the cooled cake layers. Place the first layer on a cake board, spread buttercream on top, and then add the second layer. Apply a thin crumb coat of white buttercream and chill for 20 minutes. Frost smoothly with white buttercream.
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Pipe the Roses: Fit a piping bag with a Wilton 1M or 2D star tip. Fill it with pink or red buttercream. Pipe roses directly onto the cake by swirling from the center outward in a spiral. Alternate between pink and red roses to create a bouquet effect. Use a leaf tip (Wilton 352) and green buttercream to pipe leaves between the roses.
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Finishing Touch: Optionally, add a fondant or ribbon “wrap” at the base to give it a bouquet look. For an extra shimmer effect, sprinkle edible glitter or pearl dust on top.
How to Serve Rose Bouquet Cake
Serve the Rose Bouquet Cake at room temperature. Slice it carefully to maintain the flower design. Pair it with a scoop of vanilla ice cream or some fresh fruit on the side for a refreshing contrast. This cake is perfect for special gatherings or everyday treats!
How to Store Rose Bouquet Cake
To store the Rose Bouquet Cake, cover it with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week. Before serving, allow it to come to room temperature for the best texture.
Tips to Make Rose Bouquet Cake
- Make sure all ingredients are at room temperature for even mixing.
- Use a toothpick to check the cakes for doneness; if it comes out clean, they are ready.
- If the buttercream is too thick, add more cream or milk a little at a time until you reach the desired consistency.
Variation
Feel free to experiment with different colors for the roses! You can also change the flavors of the cake or frosting by adding a little lemon or almond extract for a fun twist.
FAQs
1. Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour, but the texture may be lighter.
2. How do I make the roses look more realistic?
Practice piping on parchment paper first until you are comfortable. Varying the pressure while piping can create more natural-looking roses.
3. Can I freeze the cake?
Absolutely! You can freeze the un-frosted cake layers wrapped tightly in plastic wrap. Simply thaw them before frosting when you’re ready to serve.
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