Tuesday, July 3, 2012

Swiss Meringue Butter Cream- Swirly Rose Cake

And lavender roses are my favorite!  Sterling roses.  No thorns.  Perfect.  "Every now and then, um, everybody's entitled to too much perfection".  Know the movie?  One of my all time favorites! 

Anyway since the day I saw the lavender rose on a cupcake over at Crunchy Creamy Sweet, I have yearned to learn to make these adorable roses.  I call them "swirly roses".  And I wanted to make them in lavender!  I found out I needed a WILTON 1M tip!  Well, HELLO WILTON, this was all I needed to start practicing.  I purchased the tip, got out my piping bags and went to work!  It was SO easy.  I mean SOOOOO easy!  Here is a link to a You Tube video that shows it being done.  I do NOT explain things in a fashion most people who speak the English language can understand.  So here is the video How to make rosettes,  I think this video is short and to the point, which is really how long it takes to learn this! 

I raised my cake up on a bowl turned upside down to get it more to eye level.  I did not crumb coat or ice my cake first.  This icing and technique create way more than enough icing!!

I just followed a scratch recipe for a vanilla cake.  I added my homemade vanilla extract and I sliced open a vanilla bean and used the caviar from the inside.  So I considered it a triple vanilla cake.  I obviously made 2 9inch cakes.  I used the leftover fresh sweetened whipped cream  from my French Silk Pie to fill the cake between the layers.  I knew the icing would be rich and wanted something nice and light but sweet inside. 

Now for the icing.  I love decorating with this icing.  I love how it tastes because it is only slightly sweet.  In fact it is SO slightly sweet I added extra sugar at the end.  *shrugs, no judging* HAHA!  I will warn you if you are not aware, this icing is the consistency of the creamiest sweet butter you have ever eaten.  I could not eat it on a regular basis, not that I would want or need to but, the consistency took me a second to get used to.   ON the cake, it is much better than just tasting it alone. 

Let's get to the recipe.  I "sort of" followed a recipe I found online but added sugar, which is technically not part of the recipe, it just wasn't sweet enough for my liking.  I mean, yea....you know, just isn't supposed to be a really sweet icing but, whatev.  Right?  My cake, my rules!  Now, make sure you are ready, this recipe is NOT for the faint of heart.  No sugar shock on reading, no clogging arteries.  It is frosting, you want seeds and berries?!?! 

Here is what you need:
(This will fill and decorate a 2 layer 9 inch cake) 

3 cups sugar
8 large egg whites
6 sticks plus 4 tbsp of butter  (yes, you read it correctly) SOFTENED to room temp
2 tsp vanilla
Coloring - optional

In a double broiler set up, add in sugar and eggs.  Make sure simmering water underneath is NOT touching your bowl or pot.  Whisk continuously, when you test the mixture between your fingers you should feel no sugar grit.  When it smooth it is done and the egg whites are safe and ready!  Pour mixture into your standing mixer bowl.  Yes, I would use a standing mixer, there is SO MUCH mixing involved.  If you have only a hand mixer just be ready to work it!  Using your whisk attachment whisk egg whites and sugar until soft peaks.  Add in butter a little bit at a time.  Do not dump it all in at once.  Now is where the mixing forever comes in.  After all the butter has been added let it roll.  It may take up to 10 minutes or better to get this into one cohesive mixture.  It will at one point look clumpy, do not freak out.  It will do this before it comes together, just keep the mixer going!  Add vanilla at any point during the mixing and food color at the end.  I used Wiltons VIOLET with a light hand to get this lavender that some might mistake for silver or gray. 

NOTE: I went against all Swiss Buttercream rules and found the icing was SO light on sweetness I added 1/2 cup of powdered/icing/confectioners sugar at the end.  I know....just kill me now. 

When it is done, using a Wilton 1M tip and a piping bag,  start creating your roses.  You can practice on a plate or baking sheet and then scrap them back into the bowl. 

I hope this is helpful.  And I am so glad so many of you loved the cake.  I am no professional so I take the easy things and try to create fun stuff.  I loved how this turned out.  It was for my sister for her birthday.  I think this cake would be perfect for a bridal shower too!!  It is so sweet and has the look of "shabby chic" roses.

Thank you again for all of your kind words when I posted the photo of this cake a couple of days ago on my Facebook Fan page!!   

Your "feelin' a little rosey" chefwannabe


  1. You did a fabulous job on this gorgeous cake Pickles!! Nettie

  2. I did my first "Rose Cake" yesterday...mine was pink but this lavender is beautiful!