I cannot get over how foolproof this method of making a Rose Swirl Cake is. Do not be intimidated, because I think anyone can do this. This was my second time, and my first came out amazing too. For the cake, I used a moist yellow cake mix, then I made my chocolate buttercream frosting to use between the layers and crumb coat the whole cake.
I mixed up 1.5 batches of my vanilla buttercream frosting and added some pink gel coloring. Next, I filled a disposable piping bag fitted with an open star tip with the frosting. When you make the roses you start on the side of the cake. The height of the cake will determine how many rows of roses you will need. I made a traditional layer cake and I only needed to make 1 row of large roses on the side.
When you form the roses, you start in the center as if you are making a lowercase e. Go around in a circle surrounding the center until your rose is the desired size. Pick up your icing tip and start the next rose next to the first. Continue all the way around. Then start on the top of the cake. I piped a border around the bottom as well.
If you want to really enhance the cake, you can add pearl decor accents to the roses. The mixture of the yellow cake with the decadent chocolate buttercream and topped with the vanilla has become my family’s new favorite.
Check out my video tutorial for the specifics and to see how I make my buttercream frosting.
Let me know what you think and if you try this. If you are looking for a no bake cake recipe, check out my Carvel Style Ice Cream Cake, it is so good!
