I am in love with this cake. It’s simplicity and elegance. It’s touch of rustic.
Two of the tiers were vanilla cake with cream cheese buttercream. It was tinted a slight ivory color. Then dozens and dozens of buttercream roses. Remember I showed you lots of these before… Buttercream Roses cakes and cupcakes.
The other two tiers were Butter Pecan cake with Caramel Butter Pecan Filling. All of the roses are Cream Cheese Buttercream Frosting.
It took around ninety cups of frosting to do the entire cake. Ninety cups. That’s a lot of sugar and butter and cream cheese!
I used the 1M tip to pipe them all.
For the blue lovebirds, I made them with clay. I don’t consider myself much of a sculptor but I thought they turned out great. The bride had sent me a picture that she found online of what she wanted them to look like and they were pretty close.
This was the first all buttercream four tiered wedding cake that I’ve done. I was freaking out a little nervous. It was two hundred servings. The pans were 6″, 9″, 12″ and 16″ Magic Line Round Pans. You can see Amanda from I am Baker’s tutorial on how to pipe Buttercream Roses here.
Did I miss any details? Do you have any questions about this cake? Please leave them in the comments!
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Wife to Richy. Mommy to 6 kids. Homeschool Teacher. Jesus Freak. Good Books. Baker. Friend. Loves to Laugh. Photographer. Chocolate Addict. Mathematician. Pink. Diet Dr. Pepper-aholic. Cook. Flip-Flops. Ponytails. Loud Music. Writer. Budget-er. Chocolate Milk. Pillow Hog. Late-night TV & Junk Food.
Was AMAZING….Someone asked me who done the cake… I took one look at it and thought of you immediately!!
Thank you Chonda!
this turned out beautiful Rose!! Great job at it!! I bet you were sooooooo nervous while moving it around!!! Did u deliver it or your client picked it up?? That’s a big tall cake!!
Thanks Yaneri! I was pretty nervous but the frosting had crusted, so it wasn’t as easy to mess up as I thought it might be! I delivered it about 20 miles away – not too bad. I live way, WAY out in the country so everything is far away!
Hi Rose,
The Wedding Cake with the Love Birds is really beautiful. I’ve been following you since you began showing your baking accomplishments in your newsletter and you’ve come a long way. You are so talented. I have question for you. I’ve never used Magic Line Round Pans. I’ve saw when I clicked on your link, the people on Amazon seem to really love them. On the wedding cake, you told the size of the pan but what was the depth of the pans? It was a perfect size for the flowers.
I still can’t figure out why I can’t get the new newsletter but I’ll just come look at the site every day. I think I’ll check with Norton and see if I could just put the address in to allow Norton to accept it. I just loved the newsletter. It was so informative. Have a great day. Lynn
Thank you Lynn! I’m so sorry you can’t get the newsletter – that’s so frustrating. There’s a site called BlogLovin.com and you can add blogs there and THEY will email you when I update. My posts won’t come to your inbox in their entirety but it will let you know when I have a new post up! Maybe that’ll help!
All of my pans are 2″ pans and for my cakes, I do 2 layers of cake plus 1/2″ filling. Another place to buy them online that might be cheaper is Country Kitchen Sweetart.
Great. Thanks for the info. I will check out that site too. I appreciate saving money as we all do… You inspired me to work with fondants when you began. I absolutely love playing with cakes and I’m having so much fun, though you are much further ahead than I am. I am absolutely blown away with the projects you’ve done and how professional they look. I hope to get to be half as good as you someday. I like the tip with the pans so I’m going to try them. What do you use to make you fondant thin. I read something in the Cake Boss Book about using a pasta sheeter or pasta roller to make them think enough so the fondant isn’t overly chewy. Do you roll it out by hand or do you use a pasta maker? I find it very difficult to get the fondant thin enough rolling it by hand. A sheeter is way out of the question as I’d have no place to put it and it’s way too expensive. A pasta maker would be something I’d consider but I’m not sure. How do you roll it out?
I roll it out by hand with a Silicone rolling pin and The Mat (see this post for a link to The Mat and the rolling pin I use: . It’s a great tool! I don’t do my fondant super thin, but if you start with it warm and roll from the center in a “star” pattern, it goes pretty easily!
I have used a Silicone rolling pin and mat but the fondant probably wasn’t warm enough. I was also under the impression that I had to make it super thin, which I was having problems doing. I also rolled it out in a circle. I’ll try to roll it into a star pattern. Thanks for the suggestions. I can’t wait to try it out.
Hi Lynn – I’m sorry – I didn’t say that clearly enough about the “star”. I just found a video that shows it very well! I don’t roll mine as thin as they do on this video and it works perfectly – but Marshmallow fondant is harder to get thin than store-bought too. http://sweetwise.com/the-mat.html
Thank you. I was wondering how the “star” worked in. I was a bit confused. I viewed the video, purchased the mat and now can’t wait for the arrival of the mat. It looks very easy. Thanks again. I thought you were talking about the silicon mat and I was having so much trouble with that. Thanks again for your help.
you going to post that you stole this technique from iambaker? i find it to be so tacky and immoral that you take credit for an idea and a cake that you did not come up with on your own. http://iambaker.net/rose-cake-tutorial
Rose, it’s obvious that you typically give credit and have done so all through your blog and FB pages very religiously. Perhaps an oversight on one or two posts makes you just human, not immoral? To Amber I say this: it’s easy to hide behind a generic first name and throw rocks. It would have been very easy to have kept your comment courteous, helpful, and tactful as you shared with Rose the bit of etiquette you mistakenly thought she needed. Yet, you chose to be accusatory and rude. When one is doling out advice on how to not be tacky or immoral, one must be sure to listen to their own sage words. Maybe you can manage that next time. And yes, I’ll sign my name so you know who I am. I have no need to hide behind anonymity.
I love your work Rose, you inspire me to do more with my cakes.My dream is to some day own my own bakery so that i may too inspire someone to no matter what never give up on their dreams. thanks Rose!
Thank you so much Edward – you are very encouraging and I needed that today!
Just now reading these comments. Wow, Amber, really? Maybe you shouldn’t be so quick to jump to conclusions and judge. Like Rose said, and even put again into this particular post, she has definitely given credit to iambaker in the past. Geeeez. Rose, I’m sorry. You are such a kind, Christian, decent person, I feel defensive of you over people like this.
Onto a more fun topic, the cake! Did you stack your cake first before piping the roses on, or did you do each tier separately first, and then stack? I’d think you would have to stack first, then decorate, but I am not sure. I may be doing one of these for a wedding (very small) soon myself! I had fun with the technique a few months ago just for our friends to eat.
Thanks Megan!! 🙂 I do stack the cakes before piping on all the roses. It’s easier to have it all put together and so relaxing to NOT have to have it perfect when its’ stacked… because it’s all gonna be covered up ;)!! xoxo
So I am going to make this cake (the best I can) and had the same question as Megan, so thanks for answering it. Along those lines, how to you deliver a cake of this size safely? I am flying solo because my husband is out of town and I really have no idea how I am going to get the cake to the wedding safely. Tips?
I stack and dowel it at home, then transport it in the back of my Excursion on a non-skid mat. I’ve driven them as far as 90 miles with no problems (or minimal problems that are fixable).
Thanks. Would you mind telling me what the brand-name is of the matt and how big it is (or posting a link to where your purchased yours from?)? I only had to deliver mine about 10 miles and I was a nervous wreck and old-lady-grandma-drive the entire way!! But it made it and the bride loved it! Alls well that ends well, right?
Hi, the cake is beautiful! I’ve tried doing it twice and both times the buttercream roses from one side have come off what seems like “unswirld” buy the time I deliver the cakeor, any suggestion? What am I doing wrong? Also, how or what can I do to make the buttercream frosting less sweet tasting? Thank you so much :O)
I’m not sure about the roses coming off – do you have a picture of what your describing? If you can email me a picture, maybe I can figure it out! As for the frosting – I have no idea! All American buttercream is going to be super sweet! You might search for Swiss or Italian Buttercream recipes and try one of those!? I’ve heard they’re less sweet, but I’ve never made either and I know they’re more complicated to make!
Eva, if I may interject – roses piped with American butter cream (crusting butter cream) have to be piped on a WET crumb coat. They’ll adhere to the wet coat as if they’re part of the cake. If you pipe your roses onto a dry or crusted crumb coat, they’re just “stuck” on and when they begin to dry, they’ll fall off. Give your cake a super thin crumb coat unless you’re ready to pipe your roses right away. When you’re ready to pipe the roses, if the crumb coat has set, just do another quick thin crumb coat and then pipe your roses. They won’t budge. Regarding your less sweet icing, take a quick stab at SMBC. It’s lush and not very sweet – almost more like cool whip than frosting. And it pipes like a dream! Since it never crusts, your roses will always stay in place!
I’m so glad I read this comment before I started the roses!
Rose, I am speechless…uttelry speechless. I feel like this cake and I have locked eyes across a crowded room, and I am madly, passionately in LOVE!!! This cake is stunning!! I have recently fallen in love with this rose effect on cakes, and I was looking on the net for a white rose, two-tiered example of such a cake…I hit the motherload!! I am frantically searching through your site. I can’t drinkn in the information fast enough. You are now my cake guru. I am the resident cake maker for my family and friends, and I’ve become really skilled at, if I do say so myself. 😉 I love it so much; it’s my passion. I am making my niece’s birthday cake this month, and I always feel like I have to top whatever creation I did the year before. I have just found the cake that will do that. I am going to make a two-tiered version of this stunning, stunning cake. I may do the top tier in a soft pink, since she’s 11 and obsessed with pink and flowers. That’s why this cake is so perfect! Thank you, Rose, for sharing your skill and creativity. You ROCK!
Wow Kim!! Your comment was so encouraging and wonderful!! Not a bad way to start my day 😉 Best of luck with the cake for your niece and I’d love to see a picture when you’re done!! Please hang around and if you haven’t already, sign up for my free email newsletter!
Hi there! The cake is absolutely beautiful!
I am making a 2 tiered rose cake this coming weekend and I am questioning the decorating process. Do I assemble the 2 tiers and then pipe the roses on, or do I pipe the roses on the biggest cake and then put the top tier and then decorate the top tier?
I am also concerend about the cutting process of the tiers. I know generally the cakes are disassembled and then cut, but I am worried how bad the bottom cake will look once the frosting in the middle will be taken off once disassembled. Any suggestions for cutting?
I assemble the entire cake, then pipe the roses from the bottom up. Going all the way around for a row, then move up and do another row all the way around, etc. all the way to the top. Although I rarely serve cakes, I wouldn’t disassemble it. I’d just start at the top, cutting and serving and when that’s all gone, remove the cake board and serve the bottom tier. The middle of that tier won’t look “pretty” at that point, but it’s not something I’d worry too much about.
Rose, the little stars that you made to fill the small gaps, is that 1M also or 2D? Also, the cake you made for your pastor and his wife’s anniversary, did you use the 6″ and 9″ pans for that or the 9″ and 12″ ones?
thanks a million!!
I used a 1M tip for everything and I think that was 6″ and 10″ pans. It’s one of the few times I don’t have that detail in my notes, but that’s a pretty common size for me to use.
Hi Rose, how did u make the roses frosting? i did some cupcakes with roses just like that and i used scream cheese, condensed milk and butter, but the frosting gets hard after few hours. This upcoming Sunday is my daughters 1st Birthday and i want to make a rose cake. Can u share the recipe? thanks and have a great day!
Sure – it’s my vanilla buttercream recipe here: https://rosebakes.com/crusting-vanilla-buttercream-frosting-my-favorite-for-decorating/.
Did you decorate each layer and then stack? Or stack and then decorate?
Thank you,
Amy
I stack them all up, then frost from bottom to top!
Hi Rose,
I have a quick question for you on your rose swirl cake. I’ve read in the comments that you stacked then iced the cake from the bottom up. I’m going to be doing a cake similar to this, the bottom tier is going to be roses, and the middle tier is smooth butter cream, and the top is going to be roses. I am wondering if ice the middle cake , but pipe the roses from the bottom up? I’m still learning, and am a big fan. Thank you for your time.
I’m so sorry I missed your comment back in July Crissy!! I hope the cake all worked out for you. Happy New Year!!
I haven’t tried it yet. The cake is for April…
Um….what can I say…BEAUTIFUL!!!!! My goodness…Ms. Rose you have some serious skills!!!!
One question…..did you make all 9 cups of buttercream at once and color them at once? Or did you make a few batches at a time and then the nine cups at once?
You serve an AWESOME God that has given you some made skills!!
Thank you so much Aisha! He has blessed me tremendously! If I remember right, I made one batch at a time and tried to actually count how many drops of coloring I used per batch to get it uniform. If there was a difference in the batches, it wasn’t noticeable at all! xx
Exactly how many batches of icing did you have to make for this cake? I’m doing something almost identical in about a month for a wedding, wanted an idea for how much to make?
I think I mentioned it in my post… it’s been a couple of years.
How many batches of icing did you have to make for this cake? I am making a cake for a wedding similar to this and just wanted to know how much to buy?
Hi there, just wondered if you used doweling rods when stacking the cake or do you just put each cake on and also if you have used royal icing before gory get same technique? Thanks in advance x
No, I’ve never used royal icing to pipe the roses and you can see how I stack cakes here: How to Stack Cakes
Those flowers are stunning and your work is flawless! Love the cake.Amazing blog with a lot of baking tips and ideas. High-quality images. I really loved it.
Thank you!