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!