Buttercream roses in pink and white make for a beautiful cake. At least, to me. What do you think?
Buttercream Rose Cake
Stunning roses, paired with a delicious vanilla cake.
- 1 2/3 cup all-purpose flour240g
- 1 cup sugar200g
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter170g
- 4 eggs
- 3 tsp vanilla extract
- 1/2 cup sour cream120ml
- 1/2 cup milk120ml
- 3 lbs confectioner's sugar
- 3 sticks unsalted butter
- 1/2 cup cream
- 3 egg whites
For the Cake:
- Preheat oven to 350. Butter and flour two 8-inch cake pans. Set aside.
- In a medium saucepan set over medium heat, melt two sticks (1 cup) of butter, stirring constantly until it begins to foam.
- Continue to cook on medium-high and stir until the foam subsides and milk solids begin to form on the bottom of the pan.
- Keep a close eye on the pan and turn down the heat if things start to get too toasty.
- When the butter has deepened in color and smells wonderfully nutty, turn off the heat and pour the butter into a small freezer-safe bowl.
- Freeze for about 15 minutes or until the edges of the butter start to solidify.
- While the butter is chilling, whisk together flour, baking powder, baking soda and salt in a medium bowl.
- In a separate bowl stir together milk, vanilla extract and the vanilla seeds. Set both aside.
- Transfer the chilled brown butter to a bowl, being sure to scrape the bowl so all the toasty bits of flavor that tend to settle to the bottom are included, and beat. Add sugar and beat until combined.
- Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients and the vanilla/milk mixture in three alternating additions, scraping down the sides and the bottom of the bowl as necessary.
- Divide the batter evenly between the two prepared pans and carefully but firmly tap each pan on your counter top. This makes sure that there are as few air bubbles as possible as the cake bakes.
- Bake for 35-40 minutes or until a tester comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
For the Buttercream:
- Beat the egg whites and 1/3 cup of sugar until soft peaks form.
- In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat.
- Stir until sugar melts and becomes clear.
- Maintain at medium high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately.
- Run mixer until merengue is cool/tepid.
- Add room temperature butter into running mixer one tablespoon piece at a time.
- Add the salt and vanilla if using
- Beat until butter is combined and mixture has reached a silky consistency.
For the Roses:
- Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
- Separate the buttercream into two batches and mix in the pink food coloring into one batch.
- Attach a 126 tip to a piping bag and fill bag with both colors of buttercream.
- Use a spatula to create a cone of buttercream on the cupcake.
- Pipe a cone onto the cupcake. (sharp side of tip facing up)
- Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.
To see how I've made flowers in the past, click this link: https://preppykitchen.com/rose-cupcakes-2/