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rosette cake on cake stand.
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How to Make a Rosette Cake

This tutorial hows you how to make a rosette cake, which is a beautiful, elegant, and simple cake decorating technique using star piping tips.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 1 cake
Cost: 20

Ingredients

  • 1 Cake baked and cooled
  • 6-8 cups Buttercream Frosting depending on size of cake
  • Food Coloring optional

Instructions

  • Bake cake layers according to instructions and let cool completely.
  • If necessary, level cake layers with a serrate knife or cake leveler.
  • Apply a bit of frosting on cake board of cake stand and place the add the bottom layer of cake.
  • Add about ½ cup for frosting and smooth it out using an offset spatula or knife.
  • Continue adding cake layers and frosting.
  • Add a crumb coat of frosting and smooth it out using an offset spatula.
  • Chill the cake in the refrigerator for 20-30 minutes until the crumb coat is set.

Piping Rosettes on a Cake

  • If desired, measure the sides of the cake using a ruler and divide by the number of rosette layers you’d like.
  • Then make small markings in the frosting at each interval with a knife so that when you pipe you can keep the rosettes even.
  • Add 1-2 cups for buttercream frosting to a piping bag fitted with the desired star tip.
  • Hold the piping bag at a 90 degree angle from the cake.
  • Apply a fair amount of pressure to the piping bag so a frosting star starts to form onto the cake.
  • Then, without lifting and while still adding pressure to the piping bag, slowly drag the piping bag and around the formed star in a circular motion.
  • For classic rosette cakes going around once is common, but the more times you go around in a circle the larger the rosette will be.
  • Slowly let up on the amount of pressure when ending the rosette.
  • Make sure to pipe in the same direction and try to stop in the same spot for each rosette. This keeps the cake looking clean.
  • Continue piping around the sides of the cake and then on the top of the cake until covered, filling the bag with new frosting as needed.
  • Enjoy immediately or store cake in the refrigerator up to 5 days until ready to serve. Let come to room temperature before serving and enjoy!

Notes

  • If you’ve never piped rosettes, I recommend practicing on parchment or a silicone mat. You can also try different tips and see which one you like best! 
  • It can help to crumb coat with the same color as the rosettes, but it’s not necessary.  Just know you might see small spots of crumb coat between the rosettes, so plan accordingly. 
  • Gel food coloring keeps colors vibrant without altering the consistency of the frosting.