Different-sized rosettes in shades of teal create an amazing ombre effect on this celebration cake. Sign up for The Wilton Method of Cake Decorating Course 1 to learn how to pipe rosettes and other amazing decorating techniques.
Make cake. Prepare batter following recipe directions. Bake and cool cake. Prepare buttercream icing following recipe directions. Tint nine different shades of teal. (You will need more of the lightest shade of teal for icing and decorating.) Torte, stack and fill for a 4-layer cake, 5 in. high.
Ice cake. Use spatulas and lightest teal icing to ice cake smooth.
Decorate cake. Use tip 1M, cut 16 in. disposable decorating bag and darkest tinted icing to pipe rosettes at bottom of cake. Continue piping rosettes using tips 22, 21, 20, 18, 17, 16, 14 and 13, cut 12 in. disposable decorating bags and tinted icing from the next darkest through lightest teal icing up the side of the cake and onto cake top, leaving approximately a 1 in. circle opening in center of cake.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.