Happy Sunday! Later tonight I’ll have up my #1000gifts post, but for now I wanted to share this Blush Roses Cake. This was for a bridal shower over the weekend!
This cake make me happy – happy with the way it turned out, happy that I was able to pipe roses with white chocolate buttercream (I had never done that before) and really happy that the pictures came out soft and pretty. Happy, happy, happy!
Please forgive the Duck Dynasty reference… we just love that show!
To do this cake, I used my always handy Wilton 1M tip and did the buttercream roses. You can scroll through all of my buttercream roses cakes here and you can see Amanda from I am Baker’s wonderful tutorial on how to pipe Buttercream Roses here.
Anyway – this recipe is adapted from the Wilton website. I substitute white almond bark (I buy the Plymouth Pantry brand at the Walmarts) for the white chocolate, and this time I added in some Pink Wilton Candy Melts to get the blush color.
Is almond bark the same thing as white chocolate? No. But it tastes great to me (I’m not the food police) and I’ve never had any complaints, so that’s what works for me.
If you’re interested in learning a few things about “real” white chocolate and how most of us probably aren’t using it even when we think we are – check out this post.
Either way, the recipe is delicious and reliable and share-worthy! And if you’re wondering, this was 2 tiers, 8″ and 10″ rounds of vanilla cake.
So – here it is… how I make white chocolate buttercream:Print
Delicious white chocolate buttercream cake, perfect for parties or weddings.
- 18 ounces chopped almond bark (that’s 9 squares if you’re using the Plymouth Pantry brand)
- 1/2 cup milk, divided
- 1 cup solid vegetable shortening (~7.5 oz)
- 1 cup salted butter
- 2 teaspoons clear vanilla extract
- 2 lbs. powdered sugar
- In a microwave save glass bowl, mix together the chopped almond bark and 1/4 cup of the milk. Microwave for 1 minute and stir. Then microwave at 20 second intervals, stirring after each until it’s completely melted.
- Be careful not to overheat – it burns easily!! (ask me how I know!)
- In a mixing bowl, cream together the butter, shortening and vanilla.
- Gradually add the powdered sugar as you beat the frosting. Scrape down the sides of the bowl often. It will be dry and thick.
- Add the remaining 1/4 cup of milk and beat until light and fluffy.
- Slowly pour in the chocolate until well incorporated. Cover until ready to use.
Keywords: blush, rose, cake, buttercream, white chocolate