How to Make Two-Colored Swirled Roses on Cake: Thanksgiving Cake

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How to Make Two Colored Swirled Roses on Cake by

I posted this cake last Thanksgiving (within a day of making it) and as I was going through my cakes from last Fall, I realized I had snapped some pics of how I did the frosting to make it swirled with two colors.

HEY – if you don’t mind, would you PIN THIS?  Click here or hop down to the bottom image of this post!

Sometimes I worry that my tutorials are out-dated and everybody already knows what I’m about to share (like this one!), but usually, at least a few people end up benefiting from it, so I’m pressing forward anyway.. here’s How to Make Two-Colored Swirled Roses on Cake.

Before I get into that, let me show you a couple of other cakes where I’ve done this. They’re actually very similar, but I’m showing both anyway ;)

Teal & Purple Swirled Buttercream Roses Cake

This was done with teal and lavender and cream cheese frosting.  Read more about it here.

Purple and Teal Swirled Buttercream Roses Cake

This one had more purple than teal (at the customer’s request) and it was vanilla buttercream.  You can read more about it here.

Now, on to the Thanksgiving Cake.

How to Make Swirled Roses Cake 01

Start by mixing up two colors of frosting.  Before you ask, I can’t tell you how much of each to do (I always get that question), but I can tell you that the roses take more frosting than “normal” for whatever size cake you’re doing, so err on the side of caution and make a little more than you think you’ll need!

For this cake, I was asked to do a Thanksgiving sheet cake but not given any other requests.  I knew I wanted to do something with the Fall colors, so I had this idea to mix up the orange and brown for roses!

Oh, and it was a 9×13 white almond sour cream cake with vanilla almond frosting.

How to Make Swirled Roses Cake 02

Now, you’re going to need three frosting bags.  I prefer disposable for many of my jobs, and that’s what I used here:  (3) 12″ disposable piping bags.   Fill two of them with your frosting colors of choice. I prefer to not overfill – the’re hard to work with – and I like to tie them with a clip (these are my absolute favorites!!) or bag tie on the end.

How to Make Swirled Roses Cake 04

After they’re full and tied, snip off the ends (but not too much!!)

How to Make Swirled Roses Cake 03

In the 3rd bag, put a Wilton 1M frosting tip.  I like to leave the bag as long as I can but still have the fill tip opening exposed.

How to Make Swirled Roses Cake 05

Now – here’s the tricky part.  Hold the bags of icing together, lining up the ends so that they go in the same, and sort of squish them flat and put them inside the 3rd bag.  It takes a little practice to get this right, but once you’ve figured it out, it gets easier!

Now, just pip on your roses – starting in the center and going out and around.  Amanda from I am Baker has the original video tutorial on piping the roses here.

Brown and Orange Buttercream Roses

I went all the way around the bottom of the cake with the first row of roses (making them the same height as the sheet cake), then I did the top row around the outer edge of the top of the cake…

Thanksgiving Cake Brown Orange Roses

Then I piped a border inside the roses to give the rectangle in the middle a nice edge to frame the words.  The words which I did not attempt to pipe… because I told ya – I can NOT do that!

Happy Thanksgiving on Cake

Instead, I used both my Funky Alphabet cutters and Block Tappit Cutters to do the wording and I piped a simple pumpkin off to the side.  See how I use Tappit Cutters here.

And that’s it!!  Do you have any questions about this cake or how to do the two-colored swirly roses?  Leave me a comment!!

Here are a few of the tools I used to make this cake:

How to Make Two-Colored Swirled Roses Cake

New Orleans Saints Birthday Cake

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Saints Cake

Do ya’ll remember me posting this New Orleans Saints Birthday Cake in the You CAN Freeze Fondant Cakes post?   Well I recently had a reader email me and ask if I could share some more details about this cake, so Deasha, here ya go!

This was an 8″ round vanilla cake filled and frosted with vanilla buttercream then covered in homemade marshmallow fondant.   The gold fondant was covered with Americolor Gold gel color and the black was Satin Ice Black Vanilla fondant.

Saints Birthday Cake

I started by cutting out a large circle of black fondant for the top.  Then I added the stripes; I used my FMM Ribbon Cutter to cut two different widths, then laid the gold over the black and attached it with sugar glue.   I used my silicone pearl mold to do the black bead border.

I hand cut the jersey with an Xacto knife from black fondant, then used a fine point paint brush and Edible Gold Paint to add the number and letters to the jersey.  The football was cut with a Wilton football cookie cutter and I added the white details with my extruder.

I used a fleur de lis cookie cutter for the black fleur de lis, then laid it on white fondant and used an Xacto to cut out a background for it.  The letters were cut using my Fox Run Alphabet cutters.

And I think that’s it… all the details of my New Orleans Saints Birthday Cake.

Do you have any questions?  Leave me a comment!

PS.  If you’re not already subscribed to my blog, would you?  You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here!  :)

Here are a few of the tools I used:

If you’re looking for other ideas for New Orleans Saints Cakes… check out these previous posts of mine:

New Orleans Saints 18 Wheeler Truck Cake

New Orleans Saints 18 Wheeler Cake

New Orleans Saints Fleur De Lis Cupcake Display

New Orleans Saints Mini Cupcake Display

How Can Home Bakers do Wedding Cake Tastings?

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How Home Bakers Can Do Wedding Cake Tastings

How Can Home Bakers do Wedding Cake Tastings?

I work from home and don’t have a “real” bakery but since I do wedding cakes, I’m often asked for tastings.   I’ve been asked how I handle such requests so I thought I’d give you a quick rundown of what I do!

First, YOU CAN DO IT!  But tastings must be scheduled ahead of time. Since weddings are almost never booked last minute, I tell the brides which week or weeks are good for me and often try to get them to agree to do the tasting on a non-busy day.

I sometimes simply hand off the cupcakes to the bride and let them take them home to taste.  Or other times, I meet them at a local restaurant or the library and combine the tasting with a consultation where I look at their ideas, give them approximate quotes, etc.

Variety Box of Cupcakes

Why cupcakes?   I don’t have cakes sitting around in multiple flavors all the time and I can’t really sell a half-eaten cake, so I allow the brides to choose up to three flavors of cake and frosting from my menu and I actually bake them as cupcakes. Then I sell all the extras (I’ll get to that in a minute)!

Also three flavors gives the bride 4 cupcakes of each flavor – so they can let the groom, their mother, their best friend, etc. also taste!

Do I charge for tastings?   Yes and no.

If the bride has already paid a (non-refundable) $100 save-the-date deposit, the tasting is free (and I usually can sell at least part, if not all of the extra cupcakes to absorb the cost).   Since wedding cakes usually run hundreds of dollars, the free $20 of cupcakes is worth it to me.

If they bride has NOT paid a deposit, the tasting costs $20.  If they want to try more flavors, I charge accordingly.  I’ve never had any complaints or any brides cancel the tasting because of the charge.   If they ask, I tell them that baking multiple flavors of cake is an expense to me since my recipes often yield 30-40 cupcakes and they only want/need 3-4 of each flavor.

Most brides immediately understand.  A couple of times I’ve had them hesitate and I’ve offered to apply the $20 to their cake total IF they end up ordering from me and that seems to bring them over to my side and they pay the $20 ;)

Either way, I don’t mind.  As I said before, usually wedding cakes are hundreds of dollars so the $20 discount is no biggie, but I’ve truly only done that twice maybe?!   Most of the time they either go ahead and pay the $100 deposit to book their cake or pay the $20 for a dozen cupcakes without complaint.

rose and caleb with cupcakes

What do you do with all the extra cupcakes from each flavor?

I sell them!!

I have a local Facebook group where many of my local clients are members.  When I have extra cupcakes on hand (or if I know I’m going to ahead of time), I post them on that page and can often pre-sell or sell all of the extra cupcakes!

Since my tastings are definitely scheduled, I post on my “local clients” page that on Tuesday (or whatever day) I’ll have flavors x, y, and z available.  I tell them approximately how many dozen I anticipate having and that they can message me or comment to reserve some (on a first come, first served basis).  If I have 5 customers comment that they want a dozen and I only end up with 2 dozen extra, then the first 2 to comment get them.

I also offer them as variety boxes or let them choose the flavors they’d like.  Does that make sense?

I charge $15-20 per dozen and make back the money put into the tasting, to cover the boxes and ingredients, plus a small profit.   It works beautifully for me and often ends up giving me a little extra cake money in my pocket once or twice a month.

Does that help?  Do you have other questions?  If you’re a home baker,  I’d love to hear how YOU handle tastings!!   Do you charge for them?  Do you bake cakes or cupcakes?   Leave me a comment and tell me all about it!


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