This Bright and Bold Rosette Cake is layers of fun! Made using the Easy Layers pan set, every layer in this cake is baked at the same time, so no need to re-wash pans in between baking. A simple chocolate naked cake is topped with colorful stars and rosettes in bright and vibrant colors, making this a great cake for a summer birthday or celebration.
Bake cake. Prepare cake batter following recipe instructions. Bake and cool in prepared pans.
Level cakes to top of pans.
Tint icing. Using Christmas Red and Orange icing colors, tint ½ cup icing each red and orange. Tint ½ cup icing each green and pink using color combinations provided. Combine Leaf Green and Lemon Yellow icing colors to get green color shown. Combine Rose and Christmas Red icing colors to get pink color shown. Reserve remaining icing white.
Assemble cake. Prepare decorating bag with tip 2A and white icing. Using bag, fill and stack cake layers, leaving top and sides of cake plain. Use spatula to even out icing between cake layers.
Decorate cake. Prepare four decorating bags separately with tips 1F, 1M, 32 and 4B. Fill with desired shades of icing. Pipe stars and rosettes on top of cake.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.