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:
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White Chocolate Buttercream Recipe
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
Print Recipe
Pin RecipeDescription
Delicious white chocolate buttercream cake, perfect for parties or weddings.
Ingredients
- 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
Instructions
- 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.
- Category: desserts
Keywords: blush, rose, cake, buttercream, white chocolate
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You may think I’m joking, but I believe I could eat this cake with only a spoon if a knife wasn’t available for my use. That icing sounds yummy.
You’re going to pass out when you see the frosting recipe that I’m creating for you! 😀 Love you Terry!!
Oh, I thought this was the Terry Icing. This sounds so good, I don’t see how anything could be better. Love you too.
This looks splendid! 🙂 I was wondering if I could use the same amount of white chocolate in place of the almond bark?
Would it still turn out the same?
Thanks!
I haven’t tried it but my guess would be yes!
What size of pans do you use on the Blush Roses cake? It is a lovely cake.
It was 8″ and 10″ rounds. Thank you!!
What tips did you use to do the roses?
Wilson 1M was mentioned in the article.
I was wondering if you have tried this recipe with brown chocolate? I’m looking for a chocolate buttercream that doesn’t use cocoa powder.
Thanks
I made this for a cake this weekend and it’s runny. It tastes great though 🙂 How do you make it in order to do the rosettes like the picture? Also, since it’s made with milk, is it ok for the icing not to be refrigerated? Thanks for any help!!!
My icing was not runny at all – I’m not sure why yours would’ve been. I made this recipe exactly as written and piped the roses. Yes, it’s okay at room temp.
Hi Rose,
This looks beautiful and I’ve been waiting (since you originally posted it!) for an opportunity to try out this frosting.
Does this frosting crust? Thanks!
Caroline
It does crust – thank you!!
Hi Rose, looks like my comment disappeared somehow, so I’m sorry for posting twice!
This cake looks lovely – my question related to the frosting recipe, which I am excited to try. Does this frosting crust? Thanks!
Hi Caroline – yes, it does crust!
Hi Rose! I would like to try this recipe. You said you added some candy melts for the light blush color. How much did you add, and did you take away from the amount of bark?
Beautiful cake!
Thanks, Samantha
I really don’t remember. It’s been a couple of years since I made the cake. I’m sorry!
Rose, how many batches of this frosting did you use for the cake above? Thanks!
Rose, how many batches of this did you need for the cake above? Thanks!
I wish I could tell you but I never (ever) measure my frosting (or batter, for that matter). I do so many cakes – I just make huge batches and keep making til I’m done. And if I have leftover, I refrigerate it until the next week.
Can I replace the shortening with butter?
It will be softer than with shortening and have a lower melting temperature, but it should work.
That looks soooo yummy!
Really beautiful cake. I love the white chocolate buttercream roses -so soft and pretty. I just made a fondant quilt cake for my mother’s birthday party and it totally confirmed my contention that buttercream is so much tastier and easier to work with.